Chickpea Crust Breakfast Pizza

Chickpea Crust Breakfast Pizza

Jenny Barber

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Instead of pancakes, start your morning with a chickpea flour pizza topped with eggs, mushrooms and veggies.

Chickpea Crust Breakfast Pizza


  • For tomato sauce:

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1/2 cup red bell peppers, chopped

  • 2 (14-ounce) cans diced tomatoes

  • 1/2 teaspoon dried basil

  • For chickpea crust:

  • 3/4 cup chickpea flour

  • 1 cup vegetable broth

  • 1/2 lemon, juiced

  • 1 tablespoon tahini

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon cracked pepper

  • 1 to 2 tablespoons extra-virgin olive oil

  • For the pizza toppings:

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup mushrooms, sliced

  • 1/2 medium shallot, thinly sliced

  • 1/2 teaspoon coriander

  • 1/2 teaspoon cumin

  • 1/3 cup kale, torn

  • 1 to 2 eggs

  • 1/4 teaspoon red pepper flakes

  • Salt and pepper


  1. Set oven to broil.

  2. For the tomato sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add garlic and let cook until light brown and fragrant. Stir occasionally. Add the red peppers, and allow to cook for an additional 1 to 2 minutes, stirring occasionally. Add diced tomatoes and basil and bring to a boil. Once the mixture is boiling, reduce to a simmer while you make the pizza crust and toppings.

  3. For the crust: In a medium bowl, whisk together the flour, vegetable broth, lemon juice, tahini, baking powder, salt and pepper.

  4. In a cast-iron skillet, heat the olive oil. Pour the dough mixture into the pan (it will resemble a large pancake) and let cook until edges are brown and mixture begins to bubble, approximately 5 minutes. Flip and allow to cook for an additional 3 to 4 minutes.

  5. For the pizza toppings: In a medium pan, heat 1 tablespoon of olive oil. In a bowl, add mushrooms, shallots, coriander and cumin and stir to combine. Add mixture to the pan, and saute until shallots become translucent and slightly golden. Add kale and saute for an additional 30 to 45 seconds.

  6. Add 1/3 cup of the tomato sauce to the pizza crust. Top with mushrooms, shallots and kale, leaving space in the center. Slowly crack 1 to 2 eggs in the center of the crust.

  7. Add salt and pepper, then place skillet in the oven for 3 to 4 minutes, or until egg whites are no longer translucent. Sprinkle with red pepper flakes before serving.



Facebook Comments


- Pizza is arguably one of the most popular dishes ever, so I wanted to give you guys the tools to make it at any time of the day. Breakfast pizza. Let's get started. Okay, to get started, we're gonna start on our tomato sauce. So I have some olive oil heating in the pan. We're gonna add some minced garlic. Give that a little spin around the pan, and you're just gonna cook it for a couple of minutes. Looking good. Now we're gonna add the diced red peppers, and then let that cook for another 30 to 45 seconds. You just want to get them nice and hot all the way through, and you're kind of seasoning the peppers with the garlic. Looking good, smelling amazing. Going in with the diced tomatoes, two cans, two. And then a little bit of oregano, as well. You're gonna bring this mixture to a boil. Once it starts to boil, we're gonna turn down the heat and just let it simmer, while we make our pizza crust. All right. Time for our chickpea pizza crust. So we have chickpea flour, which is super high in fiber which is also why it's my go to. A little bit of tahini. Got a little bit of baking powder, vegetable broth, juice from half of a lemon, a little bit of salt, and a little bit of pepper. We're gonna give that a little whisk until everything is nice and combined. And then we're gonna heat up some olive oil again in our cast iron skillet. This is boiling, we're gonna bring it down to a simmer, while we cook up our pizza crust. Be generous here, one to two tablespoons will be good for this. All right, our oil's hot. Let's get our dough mixture into the cast iron. Pour it right in. There we go. And we're gonna let that cook for about three to five minutes until it starts to get nice and golden brown and bubbly in the middle. The pizza crust is golden brown, it's shrunk in size, ready for the flip. There we go. And let that cook for another couple of minutes and get my ingredients and toppings ready. So we have challots, and mushrooms, and a little bit of kale. If you like spice, red pepper flakes, and then some eggs, as well. All right, our crust is looking good. Bring it on over. All right, our sauce has thickened up, it's smelling delicious. Let's spoon this on top. Nice and generous layer, and you're gonna leave a little bit of a hole in the center because that's where you're gonna crack those eggs. We're going in for the veggie toppings. Again, leaving a little hole in the middle where we're gonna crack our eggs. I'm gonna first crack my egg into this little, glass bowl. It's just gonna help me gracefully, hopefully, put the egg onto the pizza. Egg number one. I think we can fit two on this one. Egg number two. Hit it with a little bit of red pepper flakes, and then we're gonna pop it in the broiler for about three to four minutes, or until the eggs are nice and cooked through. It is smelling delicious, and now you have an excuse to make a healthy pizza at 7:00 a.m. You are very welcome.

Coming right up

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