April 10, 2016 18

Chickpea Pizza with Shaved Asparagus Salad

Chickpea Pizza with Shaved Asparagus Salad | @withfoodandlove

The day I got home from LA, Lindsey’s book was waiting for me. I couldn’t wait to tear through the package and devour each page. There was an abundance of quality cookbooks released this spring, and Chickpea Flour Does It All tops the list. Lindsey’s brilliant and beautiful refined taste shines through from page to page, and with every plant-powdered recipe. So far I have made this chickpea pizza, and the chickpea tzatziki dip – which I’ve been totally addicted to. Putting it on everything from avocado toast to roasted vegetables. This book should belong in everyone’s home, gluten-free or not. To win yourself a copy of Lindsey’s book click here!

Since returning home from LA, I’ve had trouble getting back into a groove. Maybe it’s because I signed up for Snapchat this week and this recent social media obsession/discovery has impacted the amount of work I am getting done. Or maybe it’s because I’m missing all those palm trees and blue skies and juice bars and smoothie bowls. Either way southern Californians have it ridiculously good with their organic/high-vibe/alkalized/ionized/plant-based nonsense {goodness} on every street corner.

Also, in LA they put salads on everything. And salads have never tasted better, particularly when placed on pizza and fries. This chickpea pizza recipe, adapted from Lindsey’s new book was the perfect thing to help ease me back into the swing of things. Gluten-free, dairy-free, naturally vegan and packed with plenty of plant-based protein. Homemade pizza has never been easier.

p.s. I’m ‘wfalsnaps’ on Snapchat. See you there!

Chickpea Pizza with Shaved Asparagus Salad | @withfoodandlove

Shaved Asparagus Salad | @withfoodandlove-salad

Chickpea Pizza with Shaved Asparagus Salad | @withfoodandlove

Chickpea Pizza with Shaved Asparagus Salad

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Serves 2

This recipe is adapted from Lindsey's Chickpea Flour Does It All. The original recipe includes brown rice and sorghum flour, and arrowroot and phylum husk powder. All great things! But, I didn't have those ingredients on hand so I modified the crust using her flatbread recipe. It is thin and crispy and really simple to throw together.


  • 1 cup chickpea flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons olive oil, divided
  • 1 tablespoon unsweetened almond milk
  • 2 - 3 tablespoons water
  • 1 tablespoon all purpose gluten-free flour for dusting
  • 1 tablespoon hummus
  • 2 tablespoons lemon juice, divided
  • 1/4 teaspoon garlic powder
  • 1 small bunch asparagus, sliced into ribbons
  • 2 handfuls baby kale
  • 1 tablespoon chopped chives


  1. Preheat the oven and a pizza stone to 400 degrees.
  2. In a large bowl whisk together the chickpea flour, salt and pepper. Drizzle in 2 tablespoons olive oil {reserve the other 2} and milk and use your hands to mix together until crumbly. 1 tablespoon at a time, mix in the water and use your hands to distribute until you have a smooth, uniform dough. Knead the dough for five minutes, until soft and springy. Place under a damp dish towel for 10 minutes.
  3. Flour a flat surface. Use a rolling pin to roll the dough in a ⅛ inch circle. Transfer the dough onto the hot pizza stone. Bake for 4 minutes, flip and bake another 4 minutes.
  4. While the crust is in the oven prepare the hummus sauce and salad. Whisk together 2 tablespoons of olive oil with the hummus, 1 tablespoon lemon juice, garlic powder and a pinch of salt and pepper, and set aside.
  5. Massage the asparagus and baby kale with the remaining tablespoon of olive oil, lemon juice and a pinch of salt and pepper, and set aside.
  6. Spread the hummus sauce over the cooked crust and top with the salad and chopped chives. Slice and share with a friend.

Thanks to the folks at The Experiment for gifting me an advance copy of Chickpea Flour Does It All! Recipe adapted and reprinted from Chickpea Flour Does It All by Lindsey S. Love, copyright © 2016, published by The Experiment.

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18 Responses to "Chickpea Pizza with Shaved Asparagus Salad"

  1. Reply

    Ana @ The Awesome Green

    April 11, 2016 at 8:34 AM

    I’ve posted last week an all-green flatbread pizza with kale pesto and loved the taste, but I have to try it with this chickpea crust, sounds very interesting! Love your photos :)

    • Reply


      April 11, 2016 at 1:50 PM

      Thank you Ana! I’ll have to check your version out too, xx.

  2. Reply


    April 11, 2016 at 5:06 PM

    This looks gorgeous. Will definitely be giving that crust a go. And thank you for putting Lindsay’s cookbook on my radar!

    • Reply


      April 12, 2016 at 8:15 PM

      You bet. It’s a cookbook to be owned by all Olaiya, xx!

  3. Reply


    April 11, 2016 at 10:17 PM

    hand raised high that i have been a little sucked in by social media as of late too. but snapchat, just so fun to take a glimpse into real life and not have to be totally curated. and the Calif palm trees, I think the midwest needs one that lives through all hell of weather. standing tall and mighty.

    i’ve been hearing so much about Lindsay’s book, and I’ve always loved her blog so I can only imagine all the delicious recipes. socca is one of my favorite things to make with chickpea flour, and this reminds me of it. but with salad on top – yum! xo

    • Reply


      April 12, 2016 at 8:21 PM


  4. Reply


    April 12, 2016 at 7:58 AM

    Ahhh this pizza is absolutely stunning! Throwing a salad on top of pizza has never looked/ sounded so good. And your photos are so beautiful as always <3

    • Reply


      April 12, 2016 at 8:26 PM

      That’s so sweet of you, thanks Erin! xx

  5. Reply

    genevieve @ gratitude and greens

    April 12, 2016 at 12:51 PM

    I am so ready for spring and all the amazing produce that comes with it! Flatbreads are so fun to make and I’m loving the shaved asparagus here <3

    • Reply


      April 12, 2016 at 8:26 PM

      Nothing better than shaved asparagus!

  6. Reply

    Lily | Kale & Caramel

    April 12, 2016 at 12:59 PM

    I cannot WAIT to make this pizza! It was such a joy to discover chickpea flour for sweet granola—so excited to try my hand with it in the savory world. And I continue to be MAJORLY EFFING BUMMED we were not in LA at the same time. UGH. Tears. I can’t wait to hear about everything.

    • Reply


      April 12, 2016 at 8:26 PM

      UGH. Tell me about it!!!!

  7. Reply


    April 13, 2016 at 6:49 AM

    this pizza looks so incredibly beautiful, sherrie! the awards in LA sounded like so much fun, and yes, restaurant out there seem to always balance the greens and salty/fried items so well on a menu! ugh, snapchat. i’ve had an account for months but haven’t used it – for the life of me i cannot figure it out! thank you again for all this beauty, girl! xo’s!

  8. Reply

    Brooke @ Chocolate + Marrow

    April 13, 2016 at 9:31 AM

    I am an ENORMOUS fan of putting salad on pizza. It’s like basically the same as just eating a straight up salad, right? Love this beautiful creation, love your love of SoCal, but still so confused about the whole Snapchat thing. LOL ;) ;) xoxo

    • Reply


      April 19, 2016 at 10:19 PM

      I can teach you! :)

  9. Reply


    April 13, 2016 at 12:47 PM

    Could you use just a baking sheet if you don’t have a pizza stone?

    • Reply


      April 13, 2016 at 9:49 PM

      I haven’t tested it, but I’m sure you could. Watch the cooking time and heat to be sure it doesn’t burn. If you try it please report back, I’d love to know how it turns out! :)

  10. Reply

    Brandon @ Brandon's Dish

    May 1, 2016 at 12:22 PM

    Clean flavors and very healthy sounding. I love flatbreads and this looks delicious. Shaved asparagus is fantastic on its own.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.