Chickpea Pizza with Green Vegetables and Fresh Mozzarella | CookOS

Chickpea Pizza with Green Vegetables and Fresh Mozzarella

Name: Chickpea Pizza with Green Vegetables and Fresh Mozzarella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 ½ cups chickpea flour; 1 ½ cups chicken or vegetable broth; 2 tbsp olive oil; ½ cup pesto; 1 small zucchini, thinly sliced; ½ bunch asparagus, trimmed; 1 cup broccoli or broccolini florets; 1 cup ciliegine or mini mozzarella balls

This gluten-free chickpea pizza features a crispy broiled crust made from chickpea flour and broth, layered with fresh pesto, vibrant green vegetables, and creamy fresh mozzarella for a protein-rich Mediterranean meal.

🌍Mediterranean 🥗Vegetarian 🥗Gluten-Free 🏷️Chickpea flour 🏷️Pizza Green vegetables

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Ingredients

1 ½ cups chickpea flour
1 ½ cups chicken or vegetable broth
2 tbsp olive oil
½ cup pesto
1 small zucchini, thinly sliced
½ bunch asparagus, trimmed
1 cup broccoli or broccolini florets
1 cup ciliegine or mini mozzarella balls

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Instructions

1
Place 1 ½ cups chickpea flour and 1 ½ cups broth in a large bowl, whisking to combine the batter. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
2
Divide 2 tbsp of olive oil between 2 Suvie pans. Place the pans in the top and bottom zones of your Suvie, and broil for 10 minutes.
3
Carefully remove the pans from your Suvie. Divide batter between the two pans (be careful, there will be a bit of sizzle) and return to your Suvie. Input settings, and cook now or schedule.
4
Broil Bottom Zone for 15-20 minutes and Top Zone for 15-20 minutes
5
Once the chickpea pizza crusts are golden and slightly crisp around the edges, remove the pans from your Suvie. Top the pizza crusts with ¼ cup pesto sauce, 1 small sliced zucchini, ½ bunch asparagus spears, 1 cup broccoli florets, and 1 cup mozzarella. Return the pans to your Suvie and bake at 450°F for 10 minutes or until the cheese has melted and veggies are tender-crisp. Sprinkle pizzas with a pinch of salt and pepper.
6
After the cook, remove the pans from your Suvie. Using a large, flat, spatula, remove the pizzas from the pans. Divide pizzas between plates or serve sliced on a large platter.

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Tips & Notes

Pro tips

Broil the batter until the bottom edges turn golden and pull slightly from the pan—this creates a firm, crispy base that won't absorb moisture from toppings.
Slice vegetables thin and evenly so they cook through without drying out; asparagus spears and zucchini should be no thicker than ¼ inch.
Add cheese in the final 2–3 minutes of cooking to prevent browning too heavily while the vegetables finish cooking.
Use room-temperature fresh mozzarella balls (ciliegine) rather than shredded mozzarella; they distribute better and create pockets of creamy texture.

Substitutions

Chickpea flour → aquafaba-based flour or polenta (adjusts texture; use same ratio)
Fresh mozzarella → ricotta dollops or vegan cashew cheese (mozzarella is key to the dish, but these work)
Pesto → basil-free herb oils, chimichurri, or olive oil with garlic and fresh herbs
Zucchini, asparagus, broccoli → spinach, snap peas, green beans, or thin-sliced green tomatoes (any quick-cooking green vegetable)

Storage & make-ahead

Store cooled leftovers in an airtight container for up to 2 days in the refrigerator; reheat briefly in a 350°F oven until warmed through or eat cold.

Common Questions

Can I make this pizza without a broiler?

Yes. Bake the chickpea batter in a preheated 425°F oven for 12–15 minutes until golden, then top and return to the oven for 5–7 minutes until the cheese melts.

Is chickpea flour pizza actually gluten-free?

Yes, this crust is entirely gluten-free because it uses chickpea flour instead of wheat. Always verify all toppings and pesto are certified gluten-free if needed.

How do I get the crust crispy?

Broil the batter directly on the pan until the bottom is golden and firm before adding toppings. This creates a crust-like texture that won't be soggy.