What’s more fun than pizza? A rainbow pizza on easy-to-make gluten-free crust! The crust is a variation on socca, an Italian chickpea-based flatbread. It’s different than typical pizza crust, but it’s equally delicious in its own way (thank you, Italian cuisine, for always hitting the high notes of deliciousness), especially when topped with a rainbow of veggies.

Chickpea Crust Rainbow Alfredo Pizza [Vegan, Gluten-Free]

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For the Chickpea Crust:

  • 2 cups chickpea flour
  • 1 cup water
  • 1 tablespoon olive oil
  • Dash of salt

For the Cauliflower Alfredo Sauce:

  • 1 small cauliflower crown, broken into florets
  • 1 cup non-dairy milk
  • ¼ cup nutritional yeast
  • 2 tablespoons tamari
  • 3 cloves garlic
  • Juice of 1 lemon
  • Salt and black pepper, to taste

For the Rainbow Roasted Vegetables:

  • 1 cup cherry tomatoes, sliced in half
  • 1 cup chopped carrots
  • 1 yellow bell pepper, chopped
  • 1 cup broccoli florets
  • 1 medium red onion, sliced
  • 1 cup sliced cabbage
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Toppings:

  • 1/2 batch Cauliflower Alfredo Sauce
  • 1 batch Rainbow Roasted Vegetables


For the Chickpea Crust:

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk all the crust ingredients together until smooth. Use a spatula or spoon to spread the batter out on the baking sheet in a circular shape until it’s about ¼ inch thick.
  3. Bake for 15–20 minutes, until the edges are crisp. Remove from the oven, and gently flip the parchment paper and crust upside down on the baking sheet. Peel off the parchment paper.
  4. Spread all but 2 tablespoons of the Cauliflower Alfredo Sauce over the crust. To make the presentation especially show-stopping, layer the rainbow roasted vegetables in rainbow order with the cherry tomatoes, yellow bell pepper, and broccoli followed by the red onion and cabbage. Drizzle the remaining 2 tablespoons of sauce on top.
  5. Return to the oven and bake for about 10 minutes, until everything is warm.

For the Cauliflower Alfredo Sauce:

  1. Bring a large pot of water to a boil over high heat. Add the cauliflower and simmer until tender, 7–10 minutes.
  2. Drain the cauliflower and transfer it to a blender.
  3. Add the nondairy milk, nutritional yeast, tamari, garlic, lemon juice, salt, and pepper. Blend until smooth.
  4. Enjoy straight away or store in the refrigerator in an airtight container for up to 5 days.

For the Roasted Rainbow Vegetables:

  1. To prepare the rainbow roasted vegetables, preheat the oven to 400°F.
  2. Place the cherry tomatoes, carrots, bell pepper, broccoli, onion, and cabbage in a large bowl. Add the olive oil, salt, and pepper and toss to combine.
  3. Spread the vegetables out on a baking sheet. Bake for30–35 minutes, flipping the vegetables halfway through the baking time.

Nutritional Information

Per Serving: Calories: 306 | Carbs: 40g | Fat: 8g | Protein: 19g | Sodium: 103mg | Sugar: 9g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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