Mediterranean Pizza with Roasted Chickpeas + Veggies

Vegan Meals

Roasted Chickpea Mediterranean Pizza


15 mins


35 mins



As you all know I am pretty into the fitness and health scene so you would expect Pizza to be the last thing I blog about or even create, right? Well you are right, to a certain extent.  Ya, it is just pizza, a sauce and toppings but what you forget is how important CARBS are to me (they should be important to you too). I used to fear carbs more than life itself but now I have come to learn that a little treat, a lot of carb and laughter can really be good for the soul – not to mention my booty and muscle gains.

You can balance your life with all the organic, natural, raw and plant foods you can but sometimes vegan recipes can be inspired by the not so healthy pizza recipes in the world.


Speaking of inspiration this scrumptious pizza is inspired by my Greek roots and one of my favourite recipes here on the blog, The Dill Pickle Roasted Chickpea Gyro.

Is it so full of texture and flavour.  In terms of fancy cooking techniques is it quite easy and especially simple to follow.  The recipe all starts with a plant based pizza dough and a few standard ingredients to create your very own sauce.

For the toppings I went pretty basic but sometimes less is more folks.  Roasted chickpeas + tomatoes, asparagus and Cashew Chevre from Nathalie Sader ( Might I also suggest a Vegan Parmesean cheese?


This Mediterranean Pizza is:

  • Healthy
  • Filled with flavour
  • crispy
  • textured
  • comforting
  • loaded with plant based protein

This pizza is perfect for movie night, weekend parties or even if you need something quick prepped and ready to eat!

I hope you all enjoy this pizza as much as we did. Leave a comment below if you make this recipe, we love to hear your feedback!

Love from Your Greek Food Goddess XOX

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Chickpea Mediterranean Pizza

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 1 1x
  • Category: Pizza
  • Cuisine: Plant-based


  • 1 plant based pizza dough
  • Tomato Sauce:
  • 1 tbsp EVOO
  • 2 tbsp tomato paste
  • pinch of salt
  • pinch of black pepper
  • dash each of basil, oregano and coriander
  • Chickpeas:
  • 1/2 a can of chickpeas, strained and dried
  • dash of salt, pepper and garlic powder
  • 1 tsp lemon juice
  • Toppings:
  • 34 asparagus, chopped in half or thirds
  • Tomatoes:
  • 1 tbsp EVOO
  • 4 vine tomatoes
  • a few fresh basil leaves, finely chopped
  • cashew chevre


  1. Preheat your oven to 375F.
  2. While your oven is preheating put together your tomato sauce by adding all the ingredients to a bowl and stirring till well combined.
  3. Now into a pan spray some oil (you could use: coconut, EVOO, avocado) and add your chickpeas. Lightly season with salt, pepper and garlic powder. Cook for around 10 – 15 minutes. If you like them really crispy then cook for longer. The point is to add texture to your pizza.
  4. Once your chickpeas are done remove from oven and add your lemon juice. Give it a nice stir.
  5. Begin putting your pizza together by forming a pizza shape with the dough.
  6. Spread on your sauce and make sure you leave around 1/2 – 1 inch on the sides to get a nice crust.
  7. Begin topping with chickpeas, asparagus and basil. Place your pizza in the oven and cook for around 15-20 minutes.
  8. While your pizza is cooking place your tomatoes on a cast iron skillet or pan. Add 1 tbsp EVOO to pan and cover with foil.
  9. Add to oven and cook for 10 minutes (or as long as your pizza takes).
  10. You will know your pizza is ready when there is a beautiful golden crust and your tomatoes are ready when they are beautiful roasted and fragrant.
  11. Remove both from oven and transfer pizza to serving platter. Add your tomatoes, coat with basil and generously place your cheese of choice on areas of your pizza.
  12. Note: I used Nathalie Sader’s Cashew Chevre




Pizza is always my favourite- I don’t care what kind. This one looks pretty darn great though. 😉

Post A Comment

Recipe rating