Vegan Gluten Free Chickpea Pizza

A common misconception about being Vegan is that you only eat salads, and you have to give up your enjoyment of food all together, but that couldn’t be further from the truth. Even if you aren’t great at cooking, don’t love to cook, or simply don’t have the time, there are some very simple ways to make the foods you enjoy, without having to go all out and spend hours in the kitchen. Chickpeas are extremely versatile and nutritious (Protein, protein, protein!)  I like to incorporate them into my daily routine in a variety of ways. I use cooked chickpeas to make desserts (my go to raw cookie dough) crisp them in the oven with sweet and salty flavors for a great high protein crunchy snack, or use uncooked chickpeas for flour, to make pizza crust, pie crust, bread, etc. I am not a very patient person, especially when I’m hungry, so this is the perfect quick recipe if you’re craving pizza. What about cheese? Almond and cashew cheese are something that I eat almost every day. I used to love regular milk cheese, and going vegan I thought that would be something I would never be able to enjoy again, but no, nut cheese to the rescue! There are so many different types and flavors you can buy, or make on your own. I always get a lot of shit for calling vegan cheese, “cheese” but essentially, they both come from a fat source, in this case almonds or cashews, and the taste is quite similar. Nut cheese melts and shreds just like your typical dairy cheese. So here it is, my recipe for Vegan Chickpea Pizza (you can tweak it as you wish)

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Vegan Gluten Free Chickpea Pizza


Makes approx 4 small pizzas with extra sauce for dipping (approx 10 in pizzas)


Pizza Sauce:

4 cloves garlic, chopped

1 tsp oregano

1/2 tsp cayenne pepper (Cut in half if you have a sensitivity to spice)

1/2 tsp smoked paprika (if you don’t like smoky flavor, use regular paprika)

1 tbsp fresh basil, chopped

1 tsp raw coconut sugar

1/4 cup filtered water

1 16oz jar organic tomatoe puree ( you can also use a can)

1 6 oz jar organic tomato paste (you can also use a can)


4 cups garbanzo bean flour (I use Bob’s Red Mill- you can also make your own by blending uncooked garbanzo beans in high powered blender or food processor)

4 tbsp extra virgin olive oil

1 tsp salt (I use pink himalayan)

1/2 tsp black pepper

2 cups filtered water



Pizza Sauce:

  1. preheat oven to 350 degrees
  2. Heat saucepan on medium, add olive oil
  3. Once olive oil is heated, add garlic and herbs
  4.  Add tomato paste, tomato puree, water, and let simmer for an hour on low heat.


  1. Add 4 cups garbanzo bean flour to mixing bowl
  2. Add Salt, Pepper
  3. Add water and olive oil
  4. Stir thoroughly until dough like consistency is formed (add more water if you want it more thin and less doughy)
  5. Line baking pan with parchment paper, drizzle with olive oil
  6. Divide dough into four sections and spoon out on pan (you may need to do two at a time)
  7. spread thin, the thicker the crust the more chance of it breaking
  8. Bake for approx 12-15 minutes- until crust is browned on the edges
  9. Take out of oven and remove crust from parchment paper, being careful to use spatula underneath so it doesn’t stick
  10. Place the crust on the baking sheet (with the parchment paper removed)
  11. Brush crust with olive oil, and then spoon on marinara sauce, spreading it thin
  12. Add Nut Cheese, and toppings
  13. place back in oven for approx 5-8 minutes, until cheese is melted
  14. Remove from oven, add fresh herbs, arugula, crushed red pepper, and enjoy!!!


Note: You can make the pizza as thin or thick as you’d like. The thinner the better chance of it not breaking, and the crispier it will be. If you desire a flakier, more doughy pizza consistency, spread the dough thick, and don’t worry about it spreading or falling out of shape, as it cooks very quickly.











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