Whole Living Daily

Meatless Monday: Gluten-Free Falafel Pizza

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Both Italy and France make flatbread made of chickpea flour. In Italy this is called cecina and in France socca. I call it a great, naturally gluten-free base for pizza.

This version takes advantage of the chickpea flavor and makes a pizza crust reminiscent of falafel. The trick to this crust is preheating a cast-iron skillet: Do it while the oven heats up---you want it screaming hot. That way, when you pour in the batter it immediately starts to sizzle, creating a nice, crusty bottom.

Prep all your toppings while the crust bakes, allowing you to get dinner on the table in about 40 minutes.

Gluten-Free Falafel Pizza
Makes one 12-inch pizza

For the crust:

1 cup chickpea flour
2 teaspoons ground cumin
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
3 green onions, chopped
2 tablespoons olive oil, divided, plus more for pan
2 cloves garlic, minced
1½ cups cold water

For the hummus:

1 15.5 oz can chickpeas, drained, liquid reserved
Juice of 1 lemon
3 garlic cloves, minced
1 teaspoon kosher or fine sea salt
¼ cup sesame seed tahini
4 dashes hot sauce (such as Tabasco)

For the tahini sauce:

¼ cup sesame seed tahini
¼ cup fat-free Greek yogurt (for dairy free, substitute with another ¼ cup tahini)
Pinch kosher or fine sea salt
Juice of ½ lemon
1 garlic clove, minced
¼ cup (maybe a bit more) water

For the garnish:

2 cups romaine lettuce – finely shredded
½ cup grape or cherry tomatoes, quartered
¼ cup pitted kalamata olives, quartered
¼ cup garlic chili sauce


Coat the sides and bottom of a 12-inch cast-iron skillet with olive oil. Place the pan in the oven and preheat to 475 F.

Prepare the crust by combining chickpea flour, cumin, 1 teaspoon salt, pepper, green onions, 1 tablespoon olive oil, garlic, and cold water in a food processor or blender. Process until smooth, about 30 seconds.  Refrigerate until the oven preheats.

Once the oven reaches 475 degrees, keep the pan in the oven and carefully pour 1 tablespoon of olive oil into the hot pan and let the oil heat for about 30 seconds. Carefully remove pan from oven, pour in the batter (it will sizzle), return to the oven and cook 20 minutes, or until the top of the crust is firm and starts to brown.

While the crust cooks, prepare the hummus. Rinse out your food processor or blender, add the drained chickpeas and 2 Tbsp reserved bean liquid (or water), lemon juice, garlic, salt, tahini, and hot sauce. Process the mixture until smooth, scraping down the sides if needed. Transfer to bowl.

Make the creamy tahini sauce: combine the tahini, yogurt (if using), salt, lemon juice, garlic, and water in the food processor or blender and process until smooth. (It should be the consistency of heavy cream; if too thick, add some more water, a little at a time.)

To assemble, spread the hummus on crust in an even layer and top with lettuce, tomatoes, olives, and a drizzle of the creamy tahini sauce.  Serve with the remaining tahini sauce and chili garlic sauce.

After 15 years of eating and cooking gluten free, Carol Kicinski founded Simply...Gluten Free to educate and inspire those with celiac disease or intolerances to gluten, dairy, peanuts, grain, and beyond, and to create a community of gluten-free bloggers around the globe. Her cookbook, Simply...Gluten Free Desserts, contains 150 recipes for gluten-free cupcakes, cookies, pies, sweet breads, puddings, cakes, and ice creams.

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Comments (3)

  • I love the concept of meatless modays but the only problem I have with this particular reciepe: Gluten-Free Falafel Pizza is, there are way to many ingredients. This is a meal you would have to prepare the night before. I looks teriffic, but who has time to put this together when they come home from work or school> Could you please put together more reciepes that take less time and are just a healthy and cruelty free.

  • My husband and I make our own pizzas almost every Friday night. This one looks awesome! I hope to try it later in the week. I'm vegan, so I like the idea that it even has a way to make it dairy free. Thanks!

  • All I can say is WOW. All of these ingredients are my kitchen staples, except the chickpea flour. I ended up subbing with quinoa flour due to my supermarket selection... Still amazing. The hummus and tahini sauce are wonderful, and there's enough left over to have with veggies and chicken throughout the week. I also grilled chicken for the side just for some extra protein. I look forward to making again and experimenting with other toppings (roasted red pepper?) Thank You!

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