Chickpea Flatbread Pizza with Hummus and Avocado (Gluten Free)

A super healthy and tasty chickpea flatbread pizza topped with creamy hummus and avocado. This makes the perfect, wholesome brunch or lunch.

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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 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 think nothing beats a flatbread pizza. Super tasty and satisfying and they can be made in minutes, of course!

At Andy’s request, I made a protein packed gram flour flatbread base which is naturally gluten-free as it’s 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.

Love, Niki xxx

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Chickpea Flatbread Pizza with Hummus and Avocado (Gluten Free)

A super healthy and tasty chickpea flatbread pizza topped with creamy hummus and avocado. This makes the perfect, wholesome brunch or lunch.
Prep time: 10 minutes
Cook time: 7 minutes
1-2 servings
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For 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

For the toppings

  • 1 avocado sliced
  • Hummus
  • Cherry tomatoes
  • Handful asparagus
  • Olive oil


To make the flatbread

  • To make the gram flour flatbread; pre-heat a griddle pan (or frying pan) so that it’s nice and hot.
  • 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.
  • 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).
  • The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is charring and cook on the other side a minute longer.

To char the asparagus

  • 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.

To top the pizza

  • Top the pizza with hummus, avocado, tomatoes, asparagus, rocket or anything else you fancy.
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6 Responses

  1. Hello . Busy making these now and found the proportion wrong, I doubled up and ended up using 4 cups of flour to 1 cup water. Did I go wrong ?

    Thanks. Angela

    Love all your recipes xx

    1. Hi Angela
      Its 1 cup of flour to 1/2 water so half water basically. You need to add 2 cups water for that amount.
      Much love, Niki xxx

  2. 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

    1. 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 ????????

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