Sunday Vegan: “chickpizza”

It’s common for Sunday night to be pizza night in the Gonzalez household. That being said, I have never been a huge fan of pizza delivery. What I usually do is buy a pre-made dough and pizza sauce from Whole Foods, and add whatever toppings I want. My husband will sometimes add sausage or cheese on his half and my half remains vegan.

Lately, I have been eyeing some interesting pizza dough recipes, particularly chickpea flour pizza dough; mainly because I loooooove chickpeas (also known as garbanzo beans), but also because chickpea flour is said to be a healthier, more nutrient dense alternative to regular flour. I found a simple recipe online from food blog site and decided to use it with my own spicy tomato sauce. I topped it with mushrooms, fresh basil and onions however I imagine you can add just about anything you want. It came out really yummy! My husband actually told me that it was the best tasting pizza crust I’ve ever made! 🙂

Chickpea Pizza w/ Spicy Tomato Sauce, Sautéed Mushrooms, Onions and Basil


  • 2 cups garbanzo bean/chickpea flour plus more for dusting
  • 2 tbsp extra virgin olive oil, plus more for coating
  • 1 tsp baking powder
  • 1 tsp fine grain sea salt
  • 6-8 tbsp water

Spicy Tomato Sauce:

  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 15 oz can organic crushed tomatoes
  • 1 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp pepper
  • 1/2 tbsp crushed red pepper (more if you like it hot!)
  • 1 1/2 tbsp red wine vinegar
  • salt to taste


  • 1 cup sliced mushrooms
  • 1/4 red onion, thinly sliced


For the crust:

In a large bowl, whisk flour, baking powder and salt.  Add the olive oil and mix with your hands until oil is evenly dispersed and the flour resembles small crumbles.  By the tablespoon, work water in little by little with your hands – you may need more or less water depending on your brand of flour. In the end, you want your dough to be pliable, but not too sticky.  Once dough comes together kneed and form into a smooth ball, brush with a bit of oil and cover with a dish towel – let rest in the bowl for 8-10 minutes. Meanwhile, preheat oven to 400° and begin to prepare the sauce.


For the Sauce & Toppings:

Heat olive oil in a small sauté pan over medium-high heat. Once oil is warm, add minced garlic and cook, stirring frequently for 1 to 2 minutes, or until fragrant. Keep a close eye on the garlic; if it becomes brown or scorched it will taste bitter. In a medium bowl, combine garlic oil mixture with the remaining ingredients. Season with salt to taste. Set aside. (May refrigerate in an airtight container for up to 1 week.)  In a separate pan, heat a small splash of olive oil and sauté mushrooms and onions lightly (not too much since they will cook a little more in the oven)

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Place chickpea dough ball in a greased pizza pan or baking sheet and form dough into a disk. Start by using your hands then roll into a thin sheet with a rolling pin (or use an empty wine bottle like I did). Flour the top of the dough and roll dough into a 9-10 inch circle – if edges crack just pinch back together. Using a spoon, add tomato sauce to the center of the dough disk and spread evenly (start with a small amount, remember you can always add but you cannot taketh away). Arrange onions and mushrooms onto the pizza and cook for about 25 minutes or more if needed (the edges should start to brown). Add basil and cook for 1 more minute. Remove pizza from the oven and transfer to a cutting board, add a small amount of cheese or vegan cheese (optional) and enjoy.

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