Moroccan Chickpea Skillet Pizza

Pizza serves 2, Tomato Sauce makes 3 cups, Herb Sauce makes 1 cup

This grain-free pizza features a blend of savory Middle Eastern flavors. It’s a deep-dish pizza—best enjoyed with a fork and knife. The pizza is topped with Heirloom Tomato Sauce (recipe below) and Carrot Cashew Herb Sauce (recipe below), but you’ll have plenty of each left over for other uses, too. If you like, drizzle the finished pizza with your favorite pesto.


  • 1 cup chickpea flour (garbanzo bean flour)
  • ½ teaspoon aluminum-free baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup Heirloom Tomato Sauce (see recipe below)
  • 1 cup finely chopped curly kale
  • ½ cup thinly sliced button mushrooms
  • 1 small scallion, very thinly sliced
  • ¼ cup Carrot Cashew Herb Sauce (see recipe below)
  • Crushed red pepper flakes, for garnish
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 3-4 large heirloom tomatoes (about 3 pounds), seeded
  • 8 fresh basil leaves, cut into a chiffonade
  • Sea salt and freshly ground black pepper, to taste
  • 2 large carrots, peeled and chopped
  • ¼ cup raw cashews
  • ¼ cup finely chopped fresh basil
  • ¼ cup finely chopped fresh flat-leaf parsley
  • ¼ cup finely chopped spinach
  • ½ cup extra-virgin olive oil
  • Freshly squeezed juice of 1 large lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch chili powder, plus more to taste


Heirloom Tomato Sauce

In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the tomatoes and basil, and bring the sauce to a simmer. Cook, stirring often, until the liquid is absorbed, about 15 minutes.

Remove and discard the basil leaves. Using a handheld blender, puree the sauce, and then return it to the stovetop over medium heat. If you don’t have a handheld blender, transfer the sauce to a regular blender, allow it to cool a bit, then puree and return the sauce to the pot. Season with the salt and pepper.

Carrot Cashew Herb Sauce

Combine the carrots, cashews, basil, parsley and spinach in a food processor and process until smooth.

Add the oil, lemon juice, salt, pepper and chili powder, and pulse to combine. Add more chili powder if you like a hotter sauce.

Store in a sealed container in the refrigerator for up to 2 days.

Moroccan Chickpea Skillet Pizza

In a large bowl, combine the flour, baking powder, salt, black pepper, cumin and coriander; mix well.

Slowly whisk in the broth until the mixture is as smooth as pancake batter.

In a medium cast-iron skillet on the stovetop, heat the oil over medium-high heat. Add the flour mixture so that it completely coats the bottom of the skillet. Cook until the bottom is golden brown, about 5 minutes, and then flip and cook on the other side until golden brown, another 3 to 4 minutes.

Preheat the broiler.

Use the back of a large tablespoon to coat the entire surface of the crust with the tomato sauce, leaving a ½-inch rim around the edge. Top with the kale, mushrooms and scallion, and then drizzle with the Carrot Cashew Herb Sauce.

Place under the broiler until the kale turns crispy, 4 to 6 minutes. Sprinkle with red pepper flakes and serve warm.

Nutritional Analysis (Pizza): 510 cal, 29 g fat, 0 mg chol, 540 mg sodium, 48 g carbs, 14 g fiber, 12 g sugar, 15 g protein.

Nutritional Analysis (per ½ cup Tomato Sauce): 80 cal, 5 g fat, 0 mg chol, 10 mg sodium, 9 g carbs, 3 g fiber, 6 g sugar, 2 g protein.

Nutritional Analysis (per ¼ cup Herb Sauce): 320 cal, 31 g fat, 0 mg chol, 320 mg sodium, 7 g carbs, 2 g fiber, 3 g sugar, 2 g protein.

Excerpt from Eating Clean by Amie Valpone. Copyright © 2016 by Amie Valpone. Photography © 2016 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.