Easy Gluten-Free Healthy Vegan Pesto Pizza

Easy Gluten-Free Healthy Vegan Pesto Pizza

This Easy Gluten-Free Healthy Vegan Pesto Pizza a type of thin unleavened pancake, a flatbread made with chickpea flour, is naturally gluten-free and grain-free and can easily be used as a pizza base. It needs just 2 main ingredients, chickpea flour, and water. Just mix, and cook a bit on the skillet or bake. Then add your favorite toppings and bake again.

Easy Gluten-Free Healthy Vegan Pesto Pizza

I love this recipe because it’s easy to make, the base is crispy, toppings can vary depending on what you like, and can be done in less than an hour! I love, love pizza, so for me, this recipe is a game-changer.
Instead of pesto, of course, you can use tomato sauce, and top with your favorite toppings.

You have a couple of options in cooking this pizza, you can either do it on the stove, directly in the oven, or on a griddle. I have listed the options below.

This pizza is protein-packed and incredibly delicious and healthy! I used my homemade pesto to make this pizza, but if you don’t feel like you want to make it yourself, simply use a shop-bought one 🙂

Let’s make some Healthy Pizza!

Do let me know how you found this Easy Gluten-Free Healthy Vegan Pesto Pizza if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

Easy Gluten-Free Healthy Vegan Pesto Pizza

elena
Pesto Pizza with Peppers and Mushrooms. This Chickpea Flour Pizza Crust is gluten-free, grain-free! Vegan Pesto Pizza with veggies. GF soyfree Recipe. Easily made nut-free. too
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 300 kcal

Ingredients
  

  • Pizza Crust:
  • 1 cup 120 g chickpea flour garbanzo bean flour
  • 1/2 tsp salt
  • 1/4 tsp pepper flakes or to taste
  • 1/2 tsp dried or fresh thyme
  • 1 cup 236.59 ml water
  • Pizza toppings:
  • 4 tablespoons of my 5-minute vegan pesto or use Vegan shop-bought pesto
  • 3 oz 85.05 g sliced mushrooms
  • Other veggies such as sliced bell pepper sun-dried tomato sliced jalapeno, zucchini or olives
  • 4 tbsp grated Vegan Cheese optional

Instructions
 

  • Pizza Crust: Mix all the dry ingredients in a bowl until well mixed.
  • Add 3/4 cup water and mix (use a whisk for faster mixing), Add more water to make a thick smooth batter, lump-free batter that is just a tad bit thinner than pancake batter. Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
  • For The Crust: on Stovetop: Heat a cast-iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then uses a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip.
  • Or bake the Pizza: Preheat the oven to 450 deg F(230 C). Place the cast-iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 10 minutes depending on the batter thickness.
  • Spread the chimichurri or pesto on the socca. Mix the sliced mushrooms with 1 tsp olive oil and 1/2 tsp herbs of choice such as oregano or thyme. Then spread them on the socca. Add the veggies. Add shredded vegan cheese if you like.
  • Bake the pizza at 450 F (230 C) for another 6 to 8 mins. Remove from the oven. (I prefer to cook the socca on the skillet, then bake it with the toppings)
  • To cook the Pizza on Stovetop: Cover the skillet with a lid and cook for another 3 to 5 mins.
  • Add fresh herbs, microgreens greens or micro sprouts, pepper flakes, slice and serve.
  • Store refrigerated for about 3 days. Reheat in the oven.

Notes

Store refrigerated for about 3 days. Reheat in the oven.

Nutrition

Calories: 300kcal
Keyword dairyfree, glutenfree, healthy, oilfree, pizza, plantbased, soyfree, vegan
Tried this recipe?Let us know how it was!

 

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