This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Mini chickpea flour pizzas are fast & easy to make (in a muffin tin), vegan, grain-free, gluten-free, high protein & only 97 calories each.
Deep dish pizza. Some of your friends and acquaintances will say it can’t be done at home. You need a brick oven, specialty equipment, and years of training. You need to make it in Chicago. It will look weird, taste ok (at best), and take far too much time and effort.
They are all wrong.
You can make my gorgeous, mini, deep dish pizzas in no time, with minimal ingredients and limited kitchen prowess. The only specialty equipment required? A muffin tin (I know, I’m so fancy). And the crust? It’s based on socca, a chickpea flour flatbread from Provence (ok, I suppose I am fancy).
Ready? Let’s do this.
Table of Contents
- Recipe Benefits
- Ingredients
- Step by Step Instructions
- Step One: Whisk the Chickpea Flour Batter
- Step Two: Broil the Vegetables
- Step Three: Preheat Oven
- Step Four: Bake the Crust
- Step Four: Add Sauce and Vegetables
- Step Five: Bake a Second Time
- Step Six: Cool
- Taste & Texture of Mini Chickpea Flour Pizzas
- FAQ
- Related Recipes
- Mini Chickpea Flour Pizzas (High Protein, Vegan) Recipe
Recipe Benefits
- High protein (6.2 grams per pizza)
- Portable (grab and go snacks, mini-meals, packed lunches)
- Only 97 calories per pizza
- Easy to make
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- chickpea flour
- olive oil (or the oil of your choice)
- salt
- zucchini
- mushrooms
- Roma tomatoes
- prepared marinara sauce
- shredded non-dairy mozzarella style cheese (see notes for options)
- Optional: fresh basil or parsley leaves
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Whisk the Chickpea Flour Batter
In a small bowl, whisk the chickpea flour, water, 2 tbsp olive oil and 1/4 teaspoon salt until blended and smooth. Loosely cover and let stand for at least 1 hour (or up to 24 hours).
Step Two: Broil the Vegetables
Position oven rack to highest position and preheat broiler. Arrange vegetables on a large baking sheet (more or less single layer). Lightly mist or brush with olive oil and sprinkle with salt. Broil for 6 to 8 minutes until zucchini slices are browned. Let cool slightly.
Step Three: Preheat Oven
Preheat oven to 450F (225C). Grease or spray 12 cups of a standard muffin tin.
Step Four: Bake the Crust
Divide chickpea batter evenly among prepared cups (about 2 heaping tablespoons each). Bake for 10 minutes.
Step Four: Add Sauce and Vegetables
Remove from oven and spread each crust with 2 teaspoons sauce. Top with zucchini and a sprinkle of cheese, then top with tomato slices, mushrooms and remaining cheese.
Step Five: Bake a Second Time
Return to oven and bake for 6 to 8 minutes longer until cheese is bubbly, melted, and browned slightly at edges.
Step Six: Cool
Cool in tin set on cooling rack for 10 minutes. Run knife around edge of each cup and remove pizzas. Serve warm or cool completely. Top with basil or parsely leaves, if desired.
Taste & Texture of Mini Chickpea Flour Pizzas
These mini pizzas are perfect eating in so many ways. First and foremost, they are irresistibly delicious. The chickpea flour crusts bake into crisp-soft pillows, a perfect compliment to the layers of caramelized, broiled vegetables and gooey cheese on top.
It doesn’t hurt that these minis are incredibly easy, quick and convenient to make, too. There is a learning curve to making traditional yeast-crust pizzas, but not so here. Your first attempt will also be your first of many perfect attempts.
Portability? You know that I am all about handheld, portable food these days. Take these on a picnic, to the beach, over to a friend’s backyard bbq, on a Saturday hike, or tuck into your lunch bag. They are great cold, warm or hot. I’ve done all three.
FAQ
- What Kind of Mozzarella Cheese Should I Use? Use a store-bought, plant-based (vegan) shredded mozzarella cheese, or use my DIY oil-free vegan mozzarella cheese. If you are not vegan or dairy free, feel free to use dairy mozzarella cheese.
- How Should I Store the Mini Pizzas? Store the cooled pizzas in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.
- Can I Swap Another Flour for the Chickpea Flour? No, this recipe will only work with chickpea flour.
Related Recipes
Mini Chickpea Flour Pizzas (High Protein, Vegan)
Ingredients
- 3/4 cup chickpea flour
- 3/4 cup warm, not hot water
- 2 tablespoons olive oil, plus some for brushing/misting vegetables
- 1/4 teaspoon salt, plus some for sprinkling vegetables
- 2 small to medium zucchini, sliced (about 1/4 inch thick)
- 2 cups mushrooms, sliced (about 1/4-inch thick)
- 3 Roma tomatoes, sliced (about 1/4-inch thick)
- 1/2 cup good quality prepared marinara sauce
- 1.5 cups shredded non-dairy mozzarella style cheese, see note
- Optional: fresh basil or parsley leaves
Instructions
- In a small bowl, whisk the chickpea flour, water, 2 tbsp olive oil and 1/4 teaspoon salt until blended and smooth. Loosely cover and let stand for at least 1 hour (or up to 24 hours).
- Position oven rack to highest postiion and preheat broiler. Arrange vegetables on a large baking sheet (more or less single layer). Lightly mist or brush with olive oil and sprinkle with salt. Broil for 6 to 8 minutes until zucchini slices are browned. Let cool slightly.
- Preheat oven to 450F (225C). Grease or spray 12 cups of a standard muffin tin.
- Divide chickpea batter evenly among prepared cups (about 2 heaping tablespoons each). Bake for 10 minutes.
- Remove from oven and spread each crust with 2 teaspoons sauce. Top with zucchini and a sprinkle of cheese, then top with tomato slices, mushrooms and remaining cheese.
- Return to oven and bake for 6 to 8 minutes longer until cheese is bubbly, melted, and browned slightly at edges.
- Cool in tin set on cooling rack for 10 minutes. Run knife around edge of each cup and remove pizzas. Serve warm or cool completely. Top with basil, if desired.
It is insane how AMAZING these are! Why don’t these have a thousand ratings, they are so good! I am vegetarian not vegan so I used some buffalo mozzarella. I could have eaten more, had to save some for my husband 😊 will make again (and again )!
Wonderful, Priya!!! Thanks for taking time to write a review!
I thought these were very tasty. I had red onion and zucchini on hand and I added some goat cheese to some of them.. I actually liked them better the next day. They are very filling. I’m trying the flourless flax pucks next.
Camilla, these are WONDERFUL!!! They were fast and easy to make, and truly divine. I actually had them for breakfast this morning — I saw the recipe in my news feed last night, and didn’t want to wait until lunch or dinner today to give them a try. I followed the recipe exactly as written, and it was perfect. I’m going to experiment with different veggies the next time, just because why not? but the combo that you’ve included is terrific.
Thank you!
Ha! We are birds of a feather. I have been eating these for breakfast for the past three days! So so happy that you are keen on them too! Yes, experiment away–the beauty of pizza!