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Chickpea Crust Pizza with All The Greens

A no-knead, gluten-free and vegan chickpea pizza crust alternative, topped with home-made hummus and fresh spring greens and seeds for a light, healthy spring meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: Vegan
Servings: 4
Author: The Awesome Green


  • 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
  • 1/2 pomegranate seeds only
  • 1/2 cup cooked chickpeas
  • 1/2 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.