Chickpea Flatbread Pizza

Chickpea Flatbread Pizza

Recently, I was buying chickpea flour and decided I needed at least 8 pounds. Why? Because it is so versatile, delicious, and savory, yes. But perhaps more importantly, it means I get to eat chickpea flatbread pizzas as often as I want. Which is…quite often.

Chickpea Flatbread Pizza

Recipe by A Legume a DayCourse: MealsDifficulty: Easy


Prep time


Baking Time



This chickpea flatbread pizza is deliciously savory and packs in extra protein and fiber. It’s also easy to whip up and fun to personalize!


  • 120 g (1 cup) chickpea flour

  • 240 g (1 cup) warm water

  • 1/4 tsp salt

  • 1 Tbs artichoke marinade oil (optional, but boosts flavor and works well when using artichoke hearts as a toping)

  • 2 Tbs butter

  • Topping Ideas
  • Mediterranean-ish: artichoke hearts, sun-dried tomatoes, feta cheese

  • Mushrooms and cheese

  • Cheese

  • Whatever toppings go on your favorite pizza


  • Place a cast iron skillet (~10-inch recommended) in the oven and preheat to 450 degrees F (~230 degrees C). Make a mental note that it will be extremely hot when you pull it out f the oven, and that avoiding burns is always ideal. Unfortunately, hot cast iron looks basically exactly the same as room temperature cast iron, so I usually set my oven mitts out now as a visual reminder.
  • In a medium or large bowl, mix the chickpea flour, salt, and warm water together well. If you have marinated artichoke hearts on hand, adding some of the marinade helps boost flavor. Note: I generally heat a little water on the stove and then measure out the warm water, but heat it whatever way works best for you!
  • While waiting for the oven to preheat, prep desired toppings. We usually use salty cheeses as toppings, which works really well with the savory – but only slightly salted – chickpea batter.
  • When the oven is fully preheated, put on those oven mitts and CAREFULLY pull out the cast iron pan. Brace yourself for an arm workout and then add the butter, swirling to melt.
  • When the butter has melted – which will happen very quickly because the pan is hot – set it down on a heat-safe surface. Working quickly but safely, pour in the batter and return to the oven immediately.
  • After baking for 10 minutes, remove from the oven and add your toppings. Return to the oven to finish cooking and get the toppings to the level of meltiness and crispiness that makes your heart sing (5-10-ish minutes more). The edges and bottom of the chickpea flatbread should also be beautifully browned and crispy because of the perfect combo of cast iron and butter.
  • Cut into desired serving sizes and serve hot.
Chickpea Flatbread Pizza

Now that you are a pro with chickpea flatbread pizza, what about trying a Chickpea Dutch Baby? It may look similar, but the Dutch baby batter has the added richness of milk (of your choice) and eggs. Sounds worth a try, right?


  1. Janice Watts

    Does the chickpea flat bread pizza have the mealy biscuit like texture? I’m new at cooking gluten/grain free and pizza has been a real challenge.

    • Good question! I do not find it to have a mealy texture, as it comes out nice and crispy. I do think it is better out of the oven though, as opposed to keeping some leftovers in the fridge and reheating. Please let me know what you think!

  2. I make socca often but haven’t used it as a base for pizza; I will now. I sometimes incorporate fetta in the mix, as well as the traditional rosemary.

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