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Mini Turmeric Chickpea Pizzas loaded with veggies
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5 from 1 vote

Mini Turmeric Chickpea Crust Pizzas Loaded with Veggies

These mini chickpea crust pizzas are savory and crispy and delicious, and on top go a flavorful spinach pesto along with fresh avocados and cherry tomatoes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Snack
Servings: 10 mini pizzas


For the chickpea crust:

For the spinach pesto:

For topping:

  • 15 cherry tomatoes, sliced
  • 2 avocados, diced


  • Make the chickpea crust:
  • Place the chickpeas and all other ingredients except the rice flour in a blender, and blend into a smooth paste.
  • Add the rice flour and whisk it in. The batter will be like a very thick pancake batter.
  • Heat a griddle and spray with some cooking spray. Wait until the griddle is very hot. Pour 1/4 cup of the batter in the center and tease if needed to form a circle.
  • Let the bottom brown thoroughly. When the sides and top appear dry, flip over and cook until browned. The pancakes feel a little delicate at this stage so handle carefully. They will firm up as they stand.

Make the pesto:

  • Place the frozen spinach in a microwave safe bowl and microwave for 5 minutes.
  • Place the spinach in a food processor with all other ingredients and process into a coarse paste. If you wish, you can add a tablespoon of extra virgin olive oil, but you can also keep this fully fat-free.

Assemble the mini pizzas:

  • Place the pancakes on a baking sheet, slather on some pesto, and pop them under a broiler for five minutes.
  • Slather on the pesto and pile on the cherry tomatoes and avocados.