A healthy homemade pizza recipe. It’s absolutely delicious, it’s vegetarian, and potentially gluten free depending on the crust you use! I LOVE this Roasted Chickpea and Zucchini ‘Pepperoni’ BBQ Pizza, and I’m pretty sure you will too!
First, the roasted chickpeas. Using Greek yogurt to coat the chickpeas before baking them gives them the best, crispy outside. Chickpeas with a little bit of crunch are just so good. I also toss them with some spices for great flavour. These are amazing on their own as a snack, and just as awesome on the pizza. I make a full can’s worth of chickpeas in this recipe, so there can easily be some leftovers to snack on if you don’t put them all on the pizza.
Second, the zucchini ‘pepperoni’. Pepperoni is such a classic pizza topping, although it’s not exactly the healthiest. But I still wanted that smokey, slightly spicy flavour. So, I cut zucchini into pepperoni sized slices, and tossed it with olive oil and seasonings that make me think pepperoni. Smoked paprika, chili flakes, garlic, and pepper.
Finally, to tie this pizza all together we decided to use BBQ sauce as the base sauce. Rich BBQ flavour and an added smokiness is the perfect compliment to this pizza. We went with bold and spicy whisky BBQ sauce, but something a little sweeter would also be great depending on how you’re feeling.
I like my pizza loaded with toppings, so I also added sliced mushrooms and roasted red peppers. Amazing, delicious, healthy homemade vegetarian pizza.
I made my own pizza dough with “00” flour, but this recipe would also be really good with a sweet potato crust!
- 1 can chickpeas drained and rinsed
- 2 tbsp olive oil
- 2 tbsp Greek yogurt
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium zucchini sliced into rounds
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 pizza crust
- 1/3 cup bbq sauce
- 227 g (8 oz) cremini mushrooms sliced
- 2 roasted red peppers cut into pieces
Preheat oven to 425°F.
(If making your own pizza dough, this is a good time to preheat your pizza stone.)
In a large bowl, combine the chickpeas, olive oil, Greek yogurt and spices. Stir until chickpeas are evenly coated.
Line a baking sheet with parchment paper, add the chickpeas and spread out in a single layer.
Bake the chickpeas for 15 minutes.
The chickpeas will not be fully crispy at this point, but will finish cooking later on the pizza.
While the chickpeas are roasting, slice the zucchini into rounds about 1/8 of an inch thick.
Toss the zucchini slices in a bowl with the olive oil and spices.
You can also toss the sliced mushrooms in the same bowl.
Increase the temperature of the oven to 450°F.
Spoon the BBQ sauce onto the pizza crust and spread around evenly.
Top pizza first with the zucchini 'pepperoni', mushrooms, and roasted red pepper. Then add the roasted chickpeas.
Transfer the pizza to the hot pizza stone and bake for about 15 minutes.
Remove the pizza to a cutting board or serving plate and let cool for 5 minutes.
Cut into slices and enjoy!
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!