Chickpea Flatbread Pizza with Hummus and Avocado (Vegan and Gluten Free)

I’m having a lazy day today relaxing after the crazy week I’ve just had, starting with twisting my ankle and being out of action last Sunday, getting a horrible cold, then Barcelona for 3 days with work (mostly work and a tiny bit of play!), flying to Glasgow late Friday night, doing a fun demo at The Allergy and FreeFrom show yesterday and then finally home. Phew!
So I’ve had a very relaxing day and now a quick and easy lunch is required and I don’t think anything beats a flatbread pizza. Super tasty and satisfying and can be made in minutes of course! At Andys request I made a protein packed gram flour flatbread base which is naturally gluten free as its made from chickpeas. I then topped it with hummus, avocado for some good fats and just deliciousness, cherry tomatoes and some charred asparagus for a change.

The gram flour flatbread has a slightly drier texture so I usually make sure I top with some creamy toppings like hummus or avocado.

I actually can’t believe I haven’t posted a recipe for this before as after my buckwheat flatbreads this is a regular weekend lunchtime feature.

chickpea flatbread pizza



chickpea flatbread pizza

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  1- 2 servings
  10 minutes preparation time
  7 minutes cook time


  • To make the gram flour flatbread;
  • 1 cup gram flour
  • 1 tsp. olive oil
  • 1/2 tsp baking powder
  • Pinch black pepper
  • 1 tsp pink Himalayan Salt
  • 1/2 cup water
  • 1 avocado sliced
  • Hummus
  • Cherry tomatoes
  • Handful asparagus
  • Olive oil


  1. To make the flatbread; 
  2. To make the gram flour flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
  3. In a bowl mix the flour, oil, baking powder, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together.
  4. On a floured chopping board roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works).
  5. The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer.
  6. Charred asparagus;
  7. Heat a small frying pan to medium then a splash of olive oil.
    Add the asparagus and fry for a few minutes turning occasionally until they are a little charred.
  8. Top pizza;
  9. Top the pizza with hummus, avocado, tomatoes, asparagus, rocket or anything else you fancy.


  1. Gina on March 21, 2016 at 1:24 am

    Yum!! Will this work with almond flour instead of gram flour? Thank you:)

    • Niki on March 21, 2016 at 10:08 pm

      Hi Gina
      I’m afraid I haven’t tried but I think almond flour would need to be binded by eggs.
      Best wishes
      Niki xx

  2. Daniela on April 30, 2016 at 1:14 am

    Sorry but in Brazil i have never heard of gram flour. What is it????? I really would like a glutem free pizza for My son who is intolerant. Many thanks. Daniela

    • Niki on May 2, 2016 at 7:45 am

      Hi Daniela
      Thanks for you question – gram flour is chickpea flour. I hope you can find it. Buckwheat flour is also gluten free and would work well for this recipe.
      I hope you can find some.
      Love, Niki ????????

Leave a Comment



Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.