I can’t think of one single person that I know who doesn’t like pizza. If you’re nodding your head in agreement then whip out your apron darling, because a pizza party is the perfect excuse to have your friends over for some fun!
And since we’re going to go to the trouble of making it all from scratch, this gluten-free and vegan chickpea pizza, or socca by its Italian name, is the perfect recipe. Gather all the vegans around and blow their taste buds! The exclusion of gluten will also have your body (and your gluten intolerant friends) loving you for it.
I’m not strictly vegan myself, but I have friends who are, so I always find it an interesting challenge to come up with meals they will enjoy and appreciate, and it’s also fun to introduce non vegan or vegetarian friends to recipes that they wouldn’t otherwise have considered getting to grips with.
You don’t need to have lashings of cheese on a pizza for it to be tasty, and in fact the greens galore topping will have you wondering why you ever did.
You also don’t have to opt for the standard tomato paste base – using hummus instead brings about a whole new flavor dimension.
For the die-hard cheese fans, you can have a bowl of nutritional yeast handy to sprinkle over the pizza, without losing any of the delicious flavors you’ve just created.
Chickpea flour is readily available in most grocery stores these days, you’ll definitely find it in health stores, or if you want to go all out, simply make your own.
It’s as easy as pulsing dried chickpeas in a high speed blender until they’re broken down into a fine powder, and then sift out any large pieces. One cup of chickpeas will yield about a cup and a half of flour.
Healthy pizza, anyone? Hell, yes! Nothing in this recipe has any adverse health effects, quite the opposite in fact, and if you can get your hands on organic veggies, all the better.
Play around with different toppings as well – bell peppers, mushrooms, tomatoes, fresh basil, avocado, rocket… the options are almost endless.
I hope you’ll enjoy this gluten free chickpea crust pizza and you can also check out my vegan flatbread pizza recipe, the cauliflower crust pizza or , if you like to roll the bread, the sweet potato lunch wrap with hummus and greens.
- For the Pizza Crust
- 2 cups chickpea flour
- 1 cup purified water
- 1 tbsp extra virgin olive oil
- Pinch sea salt
- For the toppings
- 5-6 asparagus spear, cut into halves lengthwise
- 1 small red onion, cut into round slices
- 2 green onion springs,diced
- 1 cup fresh arugula
- ½ pomegranate, seeds only
- ½ cup cooked chickpeas
- ½ cup Kalamata olives, pitted
- 1 ripe avocado, peeled and cut into slices
- 2 radishes, cut into thin slices
- 4 tbsp hummus
- 1 small bunch fresh mint, roughly chopped
- 2 tsp freshly squeezed lemon juice
- 1 tsp extra virgin olive oil
- 2 garlic cloves, minced
- Freshly ground black pepper
- Pinch sea salt
- Preheat the oven to 200 C/400 F.
- In a medium bowl combine the chickpea flour, olive oil, water and salt, and mix to combine (the texture should be sticky).
- Line a baking sheet with parchment paper and use a spatula to spread the mixture into a thin, round layer.
- Bake for 15 minutes, remove from the oven and flip over.
- Spread the hummus onto the whole surface, top with the asparagus, red onion and olives, drizzle with olive oil, and bake for 15 more minutes.
- Meanwhile, mix the arugula with mint, lemon juice, minced garlic and olive oil into a bowl.
- Remove the pizza from the oven, and set aside to cool for a few minutes.
- Top with the chickpeas, pomegranate seeds, avocado, radishes and the greens salad and serve warm.