Chickpea Flour Pizza with Pesto, Heirloom Tomatoes, and Mozzarella

"My Saturday night was spent in my bed watching Netflix, eating this GF, grain-free, dairy free socca pizza & catching up on work. It actually felt good to spend a Saturday relaxing + marking things off my to-do list at the same time. What’s your favorite way to spend the weekend?"
-- @shutthefigup
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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 1

Recipe Card


  • 1 cup organic chickpea flour
  • 1 cup water
  • 1/4 cup collagen (optional; leave out to make vegan)
  • 2 tablespoon garlic infused olive oil
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • pink salt and fresh cracked pepper, to taste
  • Topping Options: vegan pumpkin seed pesto, heirloom tomatoes, vegan mozzarella cheese
  • sprinkle of balsamic vinegar, optional


  • Step 1

    In a medium bowl, whisk together the chickpea flour, water, collagen, 1 tablespoon oil, onion powder, salt and pepper. Let sit on the counter for 10-15 minutes.

  • Step 2

    While the batter is sitting, prepare all your toppings & preheat oven to 425℉. Add 1 tablespoon oil to a 6.5 inch cast iron skillet. Place the skillet in the oven to get nice & toasty.

  • Step 3

    Remove the skillet from oven & swirl the heated oil around until the skillet is nicely coated. Pour half your batter in the skillet & place back into the oven for 8 minutes.

  • Step 4

    Remove the skillet from oven and add all your toppings. I used a vegan pumpkin seed pesto, heirloom tomatoes, and vegan mozzarella cheese.

  • Step 5

    Place the skillet back in the oven for another 8 minutes or until the cheese is melty & the crust looks crispy.

  • Step 6

    Let cool slightly & slide pizza out of the cast iron dish onto a plate. Drizzle with balsamic vinegar, sprinkle with sea salt & dive in!