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Gluten-free chickpea pizza base

Craving falafel? Skip the fried stuff and whip up this protein-packed pizza base. It has all the flavour of this Middle Eastern-vegetarian staple, without the fat.

Serves 2

Prep Time 10 min

Cooking Time 30 min


  • Cooking oil spray, to grease
  • 400g can chickpeas in water, drained and blended in a food processor
  • 1 egg
  • 50g gluten-free flour
  • ½tsp cumin
  • ½tsp gluten-free baking powder
  • ½tsp garlic powder
  • 1tbsp finely chopped fresh coriander
  • 1tbsp finely chopped fresh mint
  • 1tbsp finely chopped fresh parsley


    1. Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking sheet with non-stick baking paper and spray it with cooking oil.
    2. Combine all the ingredients in a mixing bowl, then pile on to the prepared baking sheet and spread evenly into a 30cm diameter circle. Bake for 25–30 min until golden brown. Let cool for a few minutes on a wire rack, then add the toppings.

TIP: Top yours with reduced-fat hummus, red onion, roasted aubergine and courgette, reduced-fat feta and harissa. Or you can make a topping with virtually any vegetable, raw or cooked.

Nutrition per serving

Read more on how we calculate nutrition.
274kcal 14.1g 7.1g 1.2g 7.1g 0.7g 0.5g 95mg 40.2g 3.5mg

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