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Chickpea Pizza With Herb Pesto

This vegan & gluten free chickpea pizza is topped with a herb pesto, more fresh herbs, and toppings of your choice.
Serves: 2 pizzas
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins



  • 300 ml water
  • 1 cup chickpea flour
  • Pinch of salt
  • 1/2 tsp chilli paste


  • 3/4 cup mixed baby kale leaves, basil, and other herbs/greens as desired
  • Pinch of salt
  • 1/2 cup raw walnuts
  • 1 clove of garlic
  • Juice of 1 lemon
  • 1/4 cup water


  • Use your favourite toppings! I used olives, artichokes, basil, brahmi, purslane and chickpeas.



  • Whisk or blend all base ingredients until smooth.
  • Preheat a frying pan, grease with some olive oil if needed.
  • Pour into half the batter and spread into a circle with the back of a spoon.
  • Fry for 3-4 mins, flip, and fry for a further 2 minutes.
  • Remove from heat and repeat with remaining batter (you will end up with 2 pizza bases).


  • Meanwhile, blend pesto ingredients until broken down or smooth.
  • Spread the pesto on both the pizzas.
  • Top with your favourite toppings and serve immediately, or you may optionally bake for 5-10 minutes to cook the toppings, if desired.