Pulses and legumes make wonderful pizza crusts that are lighter and more nutritious than the traditional dough kind. In this particular recipe, basil herb pesto, greens, and a variety of toppings sit atop a chickpea flour crust. This fresh, savory pizza tastes delicious as is, but feel free to customize it with your favorite pizza fixings!

Chickpea Pizza With Herb Pesto [Vegan, Gluten-Free]


2 pizzas

Cooking Time




For the Base:

  • 1 1/3 cup water
  • 1 cup chickpea flour
  • A pinch of salt
  • 1/2 teaspoon chilli paste (optional)

For the Herb Pesto:

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

For the Toppings:

  • Olives (optional)
  • Artichokes (optional)
  • Brahmi (optional)
  • Chickpeas (optional)


To Make the Base:

  1. Whisk or blend all base ingredients until smooth.
  2. Preheat a frying pan, grease with some olive oil if needed.
  3. Pour in half the batter and spread into a circle with the back of a spoon.
  4. Fry for 3-4 minutes, flip, and fry for another 2 minutes.
  5. Remove from heat and repeat with remaining batter.

To Make the Pesto:

  1. Blend pesto ingredients until broken down or smooth.

To Assemble:

  1. Spread the pesto on both the pizzas.
  2. Top with your favorite toppings and serve immediately, or bake for 5-10 minutes to cook the toppings, if desired.