Chickpea-flour pizzas with charred peppers and mushrooms

Chickpea-flour pizzas with charred peppers and mushrooms

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 25 minutes, plus proofing time
  • 40 minutes
  • Diemersfontein Pinotage 2009


  • 260 g chickpea flour
  • 1 T za’atar spice or thyme
  • ½ cup water
  • 3 red peppers, halved and seeded
  • 5 T olive oil
  • 3 anchovy fillets, sliced
  • Sea salt and freshly ground black pepper
  • ½ cup chopped parsley
  • 250 g pink oyster mushrooms

Cooking Instructions

Preheat the oven to 180°C.

Whisk the chickpea flour and za’atar (or dried thyme) with the water to form a paste. Set aside in a warm place for at least 2 hours, or until the dough begins to bubble slightly.

Arrange the pepper halves on a baking tray and drizzle with 1 T olive oil. Scatter over the anchovy and season to taste. Roast for 25 to 30 minutes, or until the pepper is slightly charred.

Fold the parsley into the dough and season to taste. To a large cast-iron frying pan over a high heat, add 3 T olive oil. Once hot, pour in the dough mixture and transfer the pan to the oven.

Bake for 10 to 15 minutes, or until the dough has risen and is golden in colour, and an inserted skewer emerges clean. Place another pan over a medium to high heat and add the remaining olive oil.

When hot, fry the mushrooms briefly until fragrant and browned. Turn the pizza out of the pan and top with the red pepper and mushrooms. Serve immediately.

Cook’s note: Find za’atar (a sumac, dried thyme and sesame seed blend), at specialty food stores. If you can't find it, use dried thyme instead.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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