Do you love pizza? Duh, who doesn’t, right? If you’re like us, then any night is a potential pizza night. I’ve tried lots of different pizza recipes over the years and this chickpea flour pizza with hummus just might be my new favorite. Why? Because it’s so easy. No need to fuss with yeast and wait an hour and a half for the dough to rise. Also, it smells ah-mazing as it bakes and will fill your kitchen with herby, nutty deliciousness.
The crust is basically a flatbread, very similar to a French socca cake. I’ve used socca before for my mini socca with ratatouille, and as you can well imagine, you could top socca with just about anything. As well as ratatouille, my mini socca bites had a dollop of vegan pesto, which would make a great sauce on this chickpea flour pizza as well. But this time I chose to use hummus.
If you read regularly then you know that I’ve been experimenting a lot with aquafaba (see Spanish alioli, strawberry mousse cake, and raspberry-lemon meringue pies). If you’re as obsessed about aquafaba as I am, then you might consider chickpeas to be a by-product and struggle with how to eat so many “leftover” chickpeas. Hummus is an obvious answer. It turns out that not only is hummus good for pita bread and in sandwiches, but it also makes a great pizza sauce! If you’re making a vegan pizza without cheese, then hummus adds back that extra creaminess that you might miss by taking the cheese off.
Since the chickpea crust is a bit less stable than regular pizza crust (I might say it’s a bit floppy), I found that making small individual-sized pizzas the best way to go. These small slices still have enough structure to be able to pick up and eat with your hands like a regular pizza. You could also make one medium-sized pizza, but you may need a knife and fork. Make them in any oven-safe pan, I had two 15 centimeter paellas, but skillets will also work well.
For the chickpea crust
- 1 cup chickpea (gram) flour
- 1 cup water
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon herbs de Provence (or any combination of herbs: thyme, rosemary, oregano, basil, etc.)
- Pepper, to taste
For the pizza
- 200 grams (7 oz) hummus
- Small handful of cherry tomatoes, cut in half
- 2 artichoke hearts, quartered
- Half a green pepper, diced
- A quarter of a red onion, sliced
- 3 – 4 button mushrooms, sliced
- Small handful of black olives, sliced
- 1 teaspoon capers
- A few leaves of fresh basil, cut in chiffonade
- Combine the chickpea flour, water, 2 tablespoons of olive oil, salt, herbs and pepper. Mix well to remove lumps and set aside to rest for at least 30 minutes.
- Preheat oven to 250°C (500°F) and put your oven-safe pan(s) or skillet(s) inside to heat up. Once hot, remove pans from the oven and add 1/2 a tablespoon of oil to each. Swirl to coat evenly and add the chickpea batter.
- Place pans on a middle rack and bake for 5 – 10 minutes until the batter is set and beginning to brown.
- Move to a top rack to fully brown and slightly blister the crust in the centre. Remove from the oven and reduce the heat to 200°C (400°F)
- Brush the remaining 1 tablespoon of oil over the chickpea crusts. Spread over the hummus, sprinkle over a pinch of salt and pepper if desired, and top with your toppings except for the fresh basil.
- Bake for about 10 more minutes until the toppings are done to your liking.
- Let the pizzas cool for a couple minutes and then sprinkle over the basil chiffonade and serve.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 652Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 0mgSodium: 1638mgCarbohydrates: 53gFiber: 15gSugar: 9gProtein: 21g
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