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5 from 8 votes

Mini Chickpea Flour Pizzas (High Protein, Vegan)

Mini chickpea flour pizzas are fast & easy to make (in a muffin tin), vegan, grain-free, gluten-free, high protein & only 97 calories each.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 mini pizzas
Author: Camilla

Ingredients

  • 3/4 cup chickpea flour
  • 3/4 cup warm not hot water
  • 2 tablespoons olive oil plus some for brushing/misting vegetables
  • 1/4 teaspoon salt plus some for sprinkling vegetables
  • 2 small to medium zucchini sliced (about 1/4 inch thick)
  • 2 cups mushrooms sliced (about 1/4-inch thick)
  • 3 Roma tomatoes sliced (about 1/4-inch thick)
  • 1/2 cup good quality prepared marinara sauce
  • 1.5 cups shredded non-dairy mozzarella style cheese see note
  • Optional: fresh basil or parsley leaves
US Customary - Metric

Instructions

  • In a small bowl, whisk the chickpea flour, water, 2 tbsp olive oil and 1/4 teaspoon salt until blended and smooth. Loosely cover and let stand for at least 1 hour (or up to 24 hours).
  • Position oven rack to highest postiion and preheat broiler. Arrange vegetables on a large baking sheet (more or less single layer). Lightly mist or brush with olive oil and sprinkle with salt. Broil for 6 to 8 minutes until zucchini slices are browned. Let cool slightly.
  • Preheat oven to 450F (225C). Grease or spray 12 cups of a standard muffin tin.
  • Divide chickpea batter evenly among prepared cups (about 2 heaping tablespoons each). Bake for 10 minutes.
  • Remove from oven and spread each crust with 2 teaspoons sauce. Top with zucchini and a sprinkle of cheese, then top with tomato slices, mushrooms and remaining cheese.
  • Return to oven and bake for 6 to 8 minutes longer until cheese is bubbly, melted, and browned slightly at edges.
  • Cool in tin set on cooling rack for 10 minutes. Run knife around edge of each cup and remove pizzas. Serve warm or cool completely. Top with basil, if desired.

Notes

Cheese: Use a store-bought, plant-based (vegan) shredded mozzarella cheese, or use my DIY oil-free vegan mozzarella cheese. If you are not vegan or dairy free, feel free to use dairy mozzarella cheese.
Storage: Store the cooled pizzas in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.

Nutrition

Serving: 1mini pizza | Calories: 97kcal | Carbohydrates: 6.9g | Protein: 6.2g | Fat: 5.4g | Saturated Fat: 1.9g | Cholesterol: 8mg | Sodium: 144mg | Fiber: 1.9g | Sugar: 2g