Moroccan Chickpea Skillet Pizza

By Amie Valpone

This delicious grain-free pizza features a blend of savory Middle Eastern flavors. It’s like a deep-dish pizza—best enjoyed with a fork and knife!

Moroccan Chickpea Skillet Pizza


1 cup chickpea flour (garbanzo bean flour)

½ teaspoon aluminum-free baking powder

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 cup low-sodium vegetable broth

1 tbsp. extra-virgin olive oil

¼ cup Heirloom tomato sauce

1 cup finely chopped curly kale

½ cup thinly sliced button mushrooms

1 small scallion, very thinly sliced

¼ cup Carrot Cashew Herb sauce (recipe in  Eating Clean or use any vegan cheese)

Crushed red pepper flakes, for garnish


  1. Preheat oven broiler
  2. In a large bowl, combine flour, baking powder, salt, black pepper, cumin, and coriander; mix well
  3. Slowly whisk in the vegetable broth until the mixture is as smooth as pancake batter
  4. In a medium cast-iron skillet, heat the olive oil over medium-high heat
  5. Add the flour mixture to the skillet so that it completely coats the bottom. Cook until the mixture is golden brown (about 5 mins) and then flip and cook on the other side until golden brown (another 3-4 mins)
  6. Add the tomato sauce, using the back of a large tablespoon to coat the entire surface of the crust, except for a half inch around the edge
  7. Top with the kale, mushrooms, and scallion, and then drizzle with the Carrot Cashew Herb sauce
  8. Place under the broiler until the kale turns crispy (4-6 mins)
  9. Sprinkle with red pepper flakes and your favorite pesto (optional) and serve warm!



Amie Valpone is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Certified Integrative Nutrition Health Coach and Writer specializing in simple Gluten-free, “clean” recipes for the home cook. Check her out at The Healthy Apple and read an excerpt from her new book, EATING CLEAN, here

Excerpt from EATING CLEAN by Amie Valpone. Copyright © 2016 by Amie Valpone. Photography © 2016 by Lauren Volo. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved. 

14 thoughts on “Moroccan Chickpea Skillet Pizza

  1. I’d love to make this, it looks delicious! Could you please provide the recipe for the carrot cashew herb sauce please? Thank you kindly.

    1. Hi Angelina, the texture is very similar to traditional flour so it makes a good strong dough. Give it a try and let us know what you think!

  2. I don’t want to eat vegan cheese. Why won’t you post the recipe for the carrot cashew sauce?

  3. I absolutely LOVE the taste of this pizza. I made a cashew cheese along with putting other ingredients on my oizza. My only problem was getting the crust to turn over in the iron skillet. It was difficult to flip in one flip-it would tear and fall apart. Any suggestions?

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