Chickpea Flour Pizza (Vegan, Gluten-Free, Nut-Free, Soy-Free)


A sampling from the Food Allergy Survival Guide, reprinted with the permission of Jo Stepaniak

“This unusual dish is a cross between a pizza and a high-protein flatbread.  It is simple to prepare and tastes amazing.  If you have chickpea flour on hand, it can be on the table in a jiffy.  Serve it with sliced tomatoes, a salad, or a vegetable dish.”

Chickpea Pizza


  • 1/2 cup chickpea flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 1/4 teaspoon dried basil, crumbled between your fingers
  • 1/4 teaspoon garlic powder
  • Generous pinch of cayenne or pepper
  • Pinch of turmeric
  • 1/2 cup water
  • 1 teaspoon extra-virgin olive oil

Combine the chickpea flour, salt, oregano, basil, garlic powder, cayenne, and turmeric in a medium bowl.  Gradually whisk in the water, beating well after each addition until completely smooth.  Generously oil a 10-inch skillet (nonstick will work best) or mist it well with nonstick cooking spray, and heat over medium-high heat.  Stir the batter and pour it into the pan, scraping all of it out with a rubber spatula.  Drizzle the olive oil over the top.  Cook until the top is set and the bottom is nicely browned, about 5-7 minutes.  Adjust the heat as necessary to prevent over-browning.  Carefully turn the dough over and cook the other side until well browned, about 5 minutes. Slide onto a round plate and slice into 8 wedges.  Serve hot.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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