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Home Paleo pizza

Paleo pizza

Gepubliceerd op 15 maart 2025

Recipes Diet Main courses Vegan

A pizza without wheat—you really can't find one anywhere. Over the past month I've been scouring shops for products I can eat, and I've had quite some success. Still, some things you just won't find. A pizza, for example. A while ago I made falafels from chickpea flour that turned out pretty tasty. Then I had an idea: why not make a pizza base from chickpea flour? Exactly. Into the kitchen I went. A bit of trial and error, but in the end a tasty result: a Paleo Pizza.

Recipe

Paleo pizza

Vegan and wheat-free

Course	Main course
Kitchen	Italian
Servings	1 pizza for 2 people

Preparation time

Preparation time	30 min
Time in oven	25-32 min
Total	42 min

Equipment

Mixing bowl
Whisk
Saucepan
Baking tray
Parchment paper
Food processor
Knife
Cutting board
Mandoline

Ingredients

125 grams chickpea flour
350 ml water
salt and pepper
2 tablespoons olive oil[/ingredients]
For the pizza sauce:
1 can peeled tomatoes (400 g – no added sugars)
1 onion
2 cloves of garlic
a handful of fresh basil
For the pizza toppings:
half a zucchini
half an eggplant
mushrooms
arugula
dried oregano
olives
pine nuts

Paleo pizza

Preheat the oven to 225°C.
Put the flour, water, salt and pepper in a bowl and whisk until smooth. Stir in 2 tablespoons of olive oil. Pour this into a saucepan and bring to a boil. Keep stirring constantly, otherwise you'll get lumps.
Once it has turned into a thick batter, pour it into a baking tray or tin lined with parchment paper.
Bake the dough for 15-20 minutes in the oven, until lightly browned.
Roughly chop the onion and garlic and put them in the food processor with the peeled tomatoes and basil. Let the food processor run for 1-2 minutes, until you have a smooth sauce.
By now your pizza base should be ready. Remove it from the oven and spread the pizza sauce over it. Smooth it out. Then top the pizza with a variety of fresh vegetables. I chose sliced eggplant, zucchini and mushrooms, plus a few fresh olives.
Then put the pizza back in the oven for another 10-12 minutes (225°C). Remove the pizza from the oven and garnish with some fresh arugula and oregano. Ready to dig in?

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Just adjust your expectations beforehand: you won't get a crispy pizza crust. It's more like a savory pizza pie because the base stays soft. But I'm more than happy with it to pretend I'm having a proper pizza now and then. Oh, and feel free to experiment with your toppings. I don't eat dairy either, but I think Parmesan would be delicious on it!

This paleo pizza is a delicious gluten-free alternative to the classic pizza. The chickpea flour crust is nutritious and flavorful, and the fresh vegetable toppings complete the dish. Perfect for a healthy meal without sacrificing taste!

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