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Berry Breakfast Chickpea Flour Pizza

By Meg Yonson

Photo by: Ella Martin
  • 2 servings
  • Prep - 20 mins
    Cooking - 25 mins
  • Total - 45 mins
Photo by: Ella Martin

A chickpea pizza covered in sweet breakfast toppings. Yep, this recipe is confused, but it all works. The nuttiness of the chickpea base with sweet blueberries and fresh basil makes this breakfast something special.  

Servings: 2
Preparation: 20 mins
Cooking: 25 mins

Ingredients

Chickpea Pizza Base

  • 2 cups chickpea flour.
  • 2 tablespoons butter or coconut oil.
  • 1 teaspoon baking powder.
  • 1 pinch sea salt.

Toppings

  • 200 g full-fat ricotta.
  • 3/4 cups blueberries.
  • 2 tablespoons flaked almonds.
  • 50 g feta, crumbled.
  • 1/2 cup basil leaves.
  • 1 teaspoon rice malt syrup, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.

2. Combine chickpea flour and baking powder into a large mixing bowl and crumble the butter or coconut oil into the flour using your fingers until it resembles a meal. Add in 45mL (3 tablespoons) of water and a pinch of sea salt. Stir until you make a dough. Roll the dough out using a rolling pin into your desired shape – you can cut it into a circle if you like, but we don't mind leaving it a little rustic. Place pizza base into the oven and bake for 15 minutes.

3. Remove base from the oven and allow to cool slightly.

4. Spread the base with ricotta, sprinkle over blueberries, feta and almonds. Place back into the oven for 10 minutes until blueberries soften and melt into the ricotta. Remove from the oven and sprinkle with basil and drizzle with a little rice malt syrup to serve.


A chickpea pizza covered in sweet breakfast toppings. Yep, this recipe is confused, but it all works. The nuttiness of the chickpea base with sweet blueberries and fresh basil makes this breakfast something special.

Ingredients

Chickpea Pizza Base

  • 2 cups chickpea flour.
  • 2 tablespoons butter or coconut oil.
  • 1 teaspoon baking powder.
  • 1 pinch sea salt.

Toppings

  • 200 g full-fat ricotta.
  • 3/4 cups blueberries.
  • 2 tablespoons flaked almonds.
  • 50 g feta, crumbled.
  • 1/2 cup basil leaves.
  • 1 teaspoon rice malt syrup, to serve.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.

2. Combine chickpea flour and baking powder into a large mixing bowl and crumble the butter or coconut oil into the flour using your fingers until it resembles a meal. Add in 45mL (3 tablespoons) of water and a pinch of sea salt. Stir until you make a dough. Roll the dough out using a rolling pin into your desired shape – you can cut it into a circle if you like, but we don't mind leaving it a little rustic. Place pizza base into the oven and bake for 15 minutes.

3. Remove base from the oven and allow to cool slightly.

4. Spread the base with ricotta, sprinkle over blueberries, feta and almonds. Place back into the oven for 10 minutes until blueberries soften and melt into the ricotta. Remove from the oven and sprinkle with basil and drizzle with a little rice malt syrup to serve.