If you are looking for a healthier take on the classic pizza with a base that is naturally gluten free, this recipe has you covered! Made with chickpea flour, the base is both gluten free and higher in protein than the traditional pizza base we know and love. Add to that, the fact that this dough comes together without yeast, means it can be ready in less than 30 minutes.
Why you should make this High Protein Pizza Base
This pizza base is both gluten free and high protein because of the chickpea flour, that forms the base’s main ingredient. This quick and easy recipe is one of my to-go’s which we make at home at least once a week. It makes a super simple, yet tasty lunch option that comes together in less than 30 minutes.
Other notable great things about this pizza base:
- Opportunity to clear out the fridge: this recipe provides the perfect opportunity to use up all the veggies you have lurking in the back of the fridge
- Store cupboard ingredients: with the exception of the chickpea flour, you are likely to already have these ingredients in your cupboards
What You are Going to Need to Make This High Protein Pizza Base
Chickpea Flour: also known as gram or besan flour it is created by drying and milling chickpeas into a flour. Whilst you can make your own (if you own a mock mill or similar) the simpler way to do it is to buy it already in flour form. Most UK supermarkets will stock it, but it is usually found in the world food section, and have also purchased it from Amazon in the past too. Chickpea flour is naturally gluten free and high in protein, which makes it a great ‘healthier’ base for this pizza dough
Unsweetened Dairy Free Milk: this will help give a creamy consistency to the base. Any dairy free milk will work, looking to keep that protein content high opt for a nut or soya variety.
Water: you could just add more dairy free milk in place of the water, but I have split between the two to keep the calorie content lower
Baking Powder: this acts as a raising agent in place of the yeast you would traditionally find in pizza dough
Lemon Juice: this reacts with the baking powder to give a fluffy pizza base with a little bit of rise
For this pizza I have opted for BBQ jackfruit and sauteed vegetables as it gives a nod to a pulled pork sort of vibey pizza. But your options are endless, some of my favourites I have listed below:
- Sliced vegan sausage and mushroom
- Vegan ham and pineapple (I am well aware some may disagree with me on this front)
- Pesto, sun-dried tomatoes and vegan chicken pieces
High Protein Pizza BaseCourse: Dinner, LunchCuisine: Savoury, Comfort Food, Italian, BritishDifficulty: Easy
A naturally gluten free pizza base that is higher in protein than the traditional pizza we known and love. This quick and easy pizza recipe is a winner when you are looking for a healthier alternative.
- Chickpea Pizza Base
120g Chickpea Flour (also known as gram flour or besan flour)
120ml Unsweetened dairy free milk
1 Lemon, juice of
2 tsp Baking powder
Pinch of sea salt
- BBQ Marinated Jackfruit
300g Can of jackfruit, drained
75ml BBQ sauce
1 tsp Smoked paprika
1 tsp Cumin
1/2 tsp Cayenne pepper
1 tbsp Soy sauce
2 Garlic cloves, chopped
- Other Pizza Toppings
Quick pizza sauce (made from a mixture of passata mixed with tomato puree to get the consistency you like)
Handful chestnut mushrooms, sliced
Vegan cheese, grated
- Add you chickpea pizza base ingredients to a bowl and whisk together until combined. Set aside for 5 minutes (as this will allow the baking powder time to react with the lemon juice to create a fluffier base)
- In a separate bowl add the BBQ marinated jackfruit ingredients and mix together, set aside
- Make the quick pizza sauce by mixing together a mixture of passata and tomato puree until you get a thick spreadable consistency. Season with salt and pepper
- Heat a large frying pan on a medium to high heat with a tbsp of olive oil
- Add to the pan the marinated jackfruit mixture and stir fry for 5 – 7 minutes until starting to caramelise on the edges. Once cooked set aside
- Add to the same pan the courgette and mushroom and saute for 4 – 5 minutes until starting to caramelise. Once cooked set aside
- Give the frying pan a quick clean and reheat with a tbsp of olive oil. Add to the pan 1/2 of the chickpea pizza base batter and spread across the base of the pan
- Cook for 2 – 3 minutes until bubbles start to appear on the top (this is the sign that it is ready to flip) and flip to cook the other side for another 2 – minutes until golden on both sides
- Transfer to a plate and repeat to create the second pizza base
- Top the pizzas with the pizza sauce, veggies and jackfruit, before topping with the vegan cheese and chilli flakes (if you like it spicy)
- Pop until a heated grill for 2 – 3 minutes to melt the cheese, slice and ENJOY!
I can’t wait to hear what you think of these BBQ Jackfruit Chickpea Pizza so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!