Gluten-free Flatbread Pizza w/ Eggplant & Baby Kale

By: Drew Silverthorn

Homemade pizza, in my books, often surpasses the all too sloppy and greasy cardboard hot mess passed off as pizza at take-out joints. However, the down falls associated with making from scratch pizza, such as the time and mess, often turns people away from their kitchens and into the arms of the nearest pizza slinger. Now don’t get me wrong, there are some truly amazing pizza artists out there. However, a lot can be said for reconnecting back with your food, rolling up those sleeves, and getting the kitchen a little dusty with flour.

This pizza recipe is practically friendly for every diet type. What’s more is that the “dough” requires no kneading or rolling and is extremely high in protein thanks to the protein content of the chickpea flour. Also known as garbanzo bean flour, chickpea flour lends itself nicely to creating flaky flatbreads when baked at a high temperature. While this pizza doesn’t have the elasticity of traditional pizza dough, the chickpea flatbread is quite filling, nutritious, and satisfying.

Serves: 8 slices / vegan / gluten-free

Ingredients: pizza

  • 2 cups chickpea flour
  • 1 tbsp dried basil
  • 2 tsp salt
  • 2 cups lukewarm water
  • 4 tbsp olive oil
  • 1 can pizza sauce
  • 1 small eggplant, thinly sliced
  • 1/2 cup baby/micro kale
  • Daiya mozzarella cheese shreds
  • Olive oil for drizzling


1. In a medium sized mixing bowl, mix the chickpea flour, basil, and salt together. Add the water and stir until fully combined.

2. Add the 4 tbsp of olive oil to the batter and mix well. Cover the bowl with a tablecloth or plastic wrap and set aside for one hour.

3.Preheat the oven to 400ºF. Cover a 13” round pan with a lip in parchment paper. If you do not have a pan like this a square or rectangular pan of a similar size will work.

4. Slowly pour the patter into the pan and spread it out with a flat spatula or knife until even. Place in the preheated oven and bake for about 20 minutes – until nearing golden.

5. Remove the flatbread from the oven and let cool for a few moments. Pierce any air pockets that may have risen.

6. Begin assembleing the pizza toppings by spreading out pizza sauce. Leave a 1″ layer around the outside for the “crust”. Add the sliced eggplant, baby kale and a sprinkle of cheese. Lightly drizzle a light stream of olive oil across the pizza and finish with a pinch of salt and pepper.

7. Bake the pizza for 12-15 minutes, until the eggplant is soft and juicy, When finished, remove the pizza from the oven and cool for 5 minutes to allow the flatbread to fully set.

8. Slice in and enjoy!

Items from this recipe you can find in the Community Food Room (based on delivery and donations):

  • Pizza sauce
  • Kale
  • Eggplant

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