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Chickpea-crust pizza topped with basil pesto, vegan mozzarella, tomatoes, red onion and basil.
Rachelle Johnson

Pesto Pizza with Chickpea Crust

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A golden chickpea-flour crust carries fragrant basil pesto, melted vegan mozzarella and juicy cherry tomatoes. The thin crust and bright, generous pesto make a small pizza with crisp edges and plenty of fresh herbal flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Italian
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chickpea crust
  • 1 cup chickpea flour
  • ½ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon garlic powder
  • 1 pinch black pepper Optional; dried oregano is another flavor option.
Basil pesto
  • 1 cup fresh basil leaves
  • 2 tablespoons pine nuts Sunflower seeds are an alternative; see Notes.
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • sea salt To taste.
Toppings
  • ½ cup vegan mozzarella shredded or dolloped
  • ½ cup cherry tomatoes halved
  • 2 tablespoons red onion thinly sliced
  • fresh basil leaves For garnish.

Equipment

  • Baking sheet
  • oven-safe parchment
  • mixing bowl
  • whisk
  • spatula
  • Food Processor
  • knife

Method
 

  1. Heat the oven to 425°F (220°C). Line a baking sheet with oven-safe parchment. Whisk the chickpea flour, baking powder, garlic powder, crust salt and optional pepper together, then stir in the measured crust water and olive oil until evenly combined.
  2. Spread the mixture into an even 8–10-inch circle on the parchment, using a damp spatula if it is thick. Bake for about 15 minutes until set throughout and golden around the edges. Do not taste the raw flour mixture.
  3. Process the basil, pine nuts, nutritional yeast, garlic, lemon juice and pesto salt until finely chopped. Gradually add the measured pesto olive oil and blend into a spreadable pesto, scraping the sides as needed.
  4. Spread the pesto over the baked crust. Add the vegan mozzarella, cherry tomatoes and thinly sliced onion.
  5. Return to the oven for about 10 minutes, until the toppings are warmed and lightly roasted and the vegan cheese has softened or melted as its brand allows.
  6. Add the fresh basil garnish, then slice into wedges and serve warm.

Nutrition

Calories: 737kcalCarbohydrates: 50gProtein: 21gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gSodium: 962mgPotassium: 867mgFiber: 10gSugar: 8gVitamin A: 843IUVitamin C: 15mgCalcium: 112mgIron: 5mg

Notes

Crust: Chickpea flour and the measured water make a mixture that may be thick enough to spread rather than pour. Keep the layer even so the center sets before the edges dry.
Pesto: Blend only until spreadable; pine nuts add richness and lemon keeps the herbs bright.
Swaps: Sunflower seeds can replace pine nuts with a more earthy flavor; check the cheese and all labels if a nut-free version is needed. Cashew-based vegan cheese or hummus can replace mozzarella, with a different melting behavior.
Marinated add-ins: Drained artichoke hearts or sun-dried tomatoes add savory depth. Keep wet toppings modest and drain them well so the crust stays firm.
Fresh finish: Arugula or microgreens can be added after baking for a peppery contrast.
Gluten-free ingredients: The crust uses chickpea flour; verify flour, baking powder and packaged toppings for gluten-free suitability.
Make ahead: The baked crust can be refrigerated for up to three days, then topped and reheated.
Storage: Refrigerate leftovers promptly for up to three days. Reheat to 165°F (74°C) on a preheated tray so the base can regain some crispness; the microwave gives a softer result.

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