The “sauce” is an easy kale pesto topped with vegan parmesan cheese. Crispy chickpeas, gooey onions, and sweet crust combine for a texture and flavor party! Are you drooling yet? You could either make two pizzas and eat them both, which you just might! Or you could freeze one for later, cutting the recipe time down for next time significantly!

Chickpea and Pesto With Sweet Potato Crust [Vegan, Gluten-Free]

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To Make the Crust:

  • 4 large sweet potatoes (peeled + diced)
  • 1/2 cup almond meal/flour
  • 1+3/4 cup gluten-free all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)
  • 1/4 teaspoon garlic powder
  • 1/4 cup gluten-free oats

To Make the Kale Pesto:

  • 2 cups kale leaves
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/3 cup raw walnuts
  • Pinch salt + pepper

To Make the Crispy Tandoori Masala Chickpeas:

  • 1 can chickpeas/garbanzo beans (drained)
  • 2 tablespoons tandoori masala spice
  • 1 tablespoon olive oil
  • Pinch salt + pepper

To Make the Parmesan Cheese:

  • 3/4 cup raw cashews
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3 tablespoons nutritional yeast


  • Kale pesto
  • 2-3 stalks kale (separate from what is used in the pesto)
  • 1 red onion
  • Fresh cilantro
  • 1-2 avocados
  • Crispy tandoori masala chickpeas


  1. Preheat your oven to 400°F.
  2. Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through.
  3. While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza).
  4. In the same food processor or blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth and move to a storage container.
  5. Make your flax egg by placing 1 tablespoon flaxseed meal and 2.5 tablespoons water in a small bowl and let it sit to thicken up.
  6. Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all crust ingredients EXCEPT for the 2 flours until smooth.
  7. Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough.
  8. Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands.
  9. Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes.
  10. While your crust is baking, rinse and drain your chickpeas and set them out on a paper towel, pat dry. Let them air dry for a few minutes while you make your vegan parmesan cheese.
  11. In a medium bowl, add your chickpeas, oil, and tandoori masala seasoning, stir to coat the chickpeas thoroughly.
  12. Pour your chickpeas out onto a parchment-lined baking sheet and bake for about 15 minutes
  13. Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes.
  14. Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese, red onion, chickpeas (as many as you desire), and fresh kale leaves and put the pizza back in the oven for 5-10 minutes. To finish, top with fresh cilantro leaves, and sliced avocado.


The crust recipe will make 2 medium sized pizzas. You can choose to make 2 pizzas OR freeze 1 crust for later use


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