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These mini pizzas are perfect summer eating in so many ways. First and foremost, they are irresistibly delicious. The chickpea flour crusts bake into crisp-soft pillows, a perfect compliment to the layers of caramelized, broiled vegetables and gooey vegan cheese on top. It doesn’t hurt that these minis are incredibly easy, quick and convenient to make, too. Take these on a picnic, to the beach, over to a friend’s backyard barbecue, on a Saturday hike, or tuck into your lunch bag. They are great cold, warm or hot.

Mini Deep Dish Chickpea Flour Pizzas [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

12

Cooking Time

25

Ingredients You Need for Mini Deep Dish Chickpea Flour Pizzas [Vegan, Gluten-Free]

  • 3/4 cup chickpea flour
  • 3/4 cup warm (not hot) water
  • 2 tablespoons olive oil, plus more for brushing/misting vegetables
  • 1/4 teaspoon fine sea salt, plus more for sprinkling vegetables
  • 2 small to medium zucchini, sliced about 1/4-inch thick
  • 2 cups mushrooms, sliced about 1/4-inch thick
  • 3 Roma tomatoes, sliced about 1/4-inch thick
  • 1/2 cup good quality prepared marinara sauce
  • 1-1/2 cups vegan mozzarella cheese
  • Fresh basil or parsley leaves (optional)

How to Prepare Mini Deep Dish Chickpea Flour Pizzas [Vegan, Gluten-Free]

  1. In a small bowl, whisk the chickpea flour, water, 2 tablespoons olive oil, and 1/4 teaspoon salt until blended and smooth. Loosely cover and let stand for at least 1 hour (or up to 24 hours).
  2. Position oven rack to highest position and preheat broiler. Arrange vegetables on a large baking sheet (more or less single layer). Lightly mist or brush with olive oil and sprinkle with salt. Broil for 6-8 minutes, until zucchini slices are browned. Let cool slightly.
  3. Preheat oven to 450°F. Grease or spray 12 cups of a standard muffin tin.
  4. Divide chickpea batter evenly among prepared cups (about 2 heaping tablespoons each). Bake for 10 minutes. Remove from oven and spread each crust with 2 teaspoons sauce. Top with zucchini and a sprinkle of cheese, then top with tomato slices, mushrooms, and remaining cheese.
  5. Return to oven and bake for 6-8 minutes longer until cheese is bubbly and browned slightly at edges.
  6. Set on cooling rack for 10 minutes. Run knife around edge of each cup and remove pizzas. Serve warm or cool completely. Top with basil, if desired.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Serving size: 1 mini pizza Calories: 97 Fat: 5.4 grams Saturated fat: 1.9 grams Carbohydrates: 6.9 grams Sugar: 2 grams Sodium: 144 milligrams Fiber: 1.9 grams Protein: 6.2 grams Cholesterol: 8 milligrams Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Camilla Saulsbury

See My Recipes

I am a cookbook author, recipe developer, fitness instructor, and runner. I am a native Northern Californian currently living in Texas with my husband and son. My primary focus here at my website, Power Hungry, is making delicious, plant-based, gluten-free eats, especially ones with the added advantage of portability. It is a rare day when I do not have an assortment of portable snacks packed in my bag or purse!

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