Chickpea Flatbread Pizza

Gluten-free homemade pizza recipe in under an hour?  Yes, it does exist.  Besan, aka Chickpea flour, has been used in Italian and Indian cooking for centuries -- where wheat is hard to grow.  This healthy vegan  flatbread is topped with Roasted Garlic spread, spinach, and mushrooms for a satisfying dinner, topped  but you can top with any of your favorite flavors.  Kids approve.

HARD          Servings: 6       Ready In: 45 minutes

Socca - Chickpea Flatbread Pizza - Healthy, Gluten-Free, Grain-Free, Plant-Based, Italian Vegan Dinner

Socca - Chickpea Flatbread Pizza - Healthy, Gluten-Free, Grain-Free, Plant-Based, Italian Vegan Dinner


2 cups garbanzo bean flour (aka Chickpea flour or Besan)
1/4 tsp. salt
1 tsp. dried rosemary
1/2 tsp. garlic powder
3 cups water
Roasted Garlic White Bean Spread, for topping
4 Cups Spinach, for topping

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Gather ingredients. Preheat oven to 450 F for the Roasted Garlic Spread.

To make the Chickpea batter: In a large bowl, combine the chickpea flour, dried rosemary, garlic powder, and salt.  Add the water and whisk together.
Cover with plastic wrap and set in a slightly warm place (like on top your fridge or on the counter by the stove) for about 30-40 minutes. 
Make Roasted Garlic White Bean Spread according to that recipe's directions. You can make it in the time your chickpea dough is setting and you steam the spinach. 

To steam the spinach: Heat a non-stick pan with a couple of tablespoons of water. 
Rinse and roughly chop the spinach. 
Add the spinach, cover, and cook until wilted, just 3-5 minutes. Spinach is ready when wilted. 
Remove spinach from the pan and let cool. 
Squeeze out any excess water from the spinach. Set aside for topping your pizza later. 

To make Flatbread pizzas: After about 30 minutes, your chickpea batter will be bubbly a little. It is ready!  Make sure your oven is set to 375 F
Using a small non-stick pan. Coat it lightly with canola, coconut, or another high-heat oil. Heat pan over medium-high heat.  
Pour about 3/4 cup of the chickpea batter mixture into the preheated pan. 
Swirl around the pan, like you would for a pancake, evenly coating the pan. 
Cook for about 7-8 minutes, until bubbly and nearly dry. If you try to remove from the pan too early, it will be too wet and fall apart on you. You can reuse the batter -- just wait longer when cooking the next one!
Remove the flatbread from the pan and place on a piece of foil or a baking sheet. 
Repeat with remaining chickpea batter. 
When all of your flatbreads are ready, time to start topping. Spread on a couple of tablespoons of the Roasted Garlic White Bean Spread. Or, use your favorite marinara, hummus, roasted red pepper spread ,etc. 
Bake at 375 F 8-10 minutes, until lightly darkened around the edges. 
Sprinkle on the steamed spinach. 

Serve immediately.

Chef's Tips: Make a batch of flatbreads ahead of time and freeze, individually wrapped in foil or plastic wrap.  You can then pop in a hot oven for 8-10 minutes, top with your favorite toppings, then bake another 8-10 minutes.  These flatbreads are also great on the grill -- just use a grill pan to prevent sticking.

Yield: 6 flatbreads

Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (5.4 ounces).

Amount Per Serving
Calories 200.78
Calories From Fat (18%) 36.63
% Daily Value
Total Fat 4.25g 7%
Saturated Fat 0.43g 2%
Cholesterol 0mg 0%
Sodium 199.35mg 8%
Potassium 728.93mg 21%
Total Carbohydrates 29.6g 10%
Fiber 6.97g 28%
Sugar 2.73g
Protein 12.13g 24%
Calcium 60.78mg 6%
Iron 44.59mg 248%
Vitamin A 1891.58IU 38%
Vitamin C 0mg 0%

This is your answer for dairy-free, vegan Feta cheese. Made with the traditional technique of dairy feta, gluten-free organic tofu is pickled before soaking in an oil-free marinade. Enjoy this plant-based recipe over my Take Anywhere Healthy Salad, Orzo Pasta Salad or baked potatoes. More healthy plant-based recipes at: