Anti Inflammatory Chickpea Flour Pizza
Pizza night doesn't have to mean a compromise when you're eating to reduce inflammation — this chickpea flour crust delivers a genuinely satisfying base that's crisp at the edges and sturdy enough to hold real toppings. The batter comes together like a crepe mix, poured straight into a screaming-hot skillet so the bottom gets golden and set before the toppings even go on. Instead of a plain tomato sauce, this one gets a boost from turmeric and a pinch of red pepper flakes simmered with fresh garlic and extra virgin olive oil — ingredients that pull serious anti-inflammatory weight without tasting like a wellness supplement. Cherry tomatoes, baby spinach, and thinly sliced red onion pile on top, adding color, texture, and a stack of plant-based goodness in every bite. A finishing drizzle of olive oil ties everything together and makes it feel genuinely restaurant-worthy. This recipe serves four, so it's an easy weeknight dinner or a crowd-pleasing option when you want something that looks impressive but comes together in under an hour.
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups chickpea flour
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 ¼ cups warm water
- 3 tbsp extra virgin olive oil, divided
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- ¼ tsp fine sea salt
For the toppings
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ½ cup red onion, thinly sliced
For serving
- ¼ cup fresh basil leaves (optional)
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). If using a 12-inch oven-safe skillet, place it in the oven while it preheats.
- 2
In a large mixing bowl, whisk together the chickpea flour, 1/2 tsp salt, garlic powder, and dried oregano. Add the warm water and 2 tbsp of the olive oil and whisk until smooth with no lumps — the batter will be thin and pourable, similar to a crepe batter. Let the batter rest for 10 minutes so the chickpea flour fully hydrates.
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