Grilled Peach Chick-Pizza

Grilled Peach ChickPizza Recipe


This doughy grilled peach chick-pizza reminds me of a cross between falafel, pizza and a peach tart. ¬†Quite a meal packed into one. It is not super crispy in the center but is sturdy and can easily be picked up. I should also mention that it happens to be high in plant based protein, due to the chickpea flour used in the dough. This is an awesome pizza option for anyone avoiding wheat or suffering from gluten allergies; or if you’re like me, anyone who likes experimenting with different textures and flavors. The size of this pizza is small, but it is deceptively filling. Two people could be very satisfied splitting one. But if you are really hungry, make two and save the leftovers for later.

Grilled Peach Chick-Pizza

Serving Size: 1 small pizza, 6 slices

Grilled Peach Chick-Pizza


  • For the dough
  • 1 and 1/4 c chickpea flour
  • 1 egg
  • 1/2 c water
  • 2 tbsp ground flaxseed
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp sea salt
  • For topping
  • 1 peach, cut into 1/2 inch thick slices
  • 1/2 c soft herb goat cheese
  • 3 tbsp olive oil
  • 1/2 a small red onion, thinly sliced
  • 1 small bell pepper, julienned
  • 2 c greens of choice - I used a mixture of baby kale and spinach.
  • 5-6 basil leaves for garnish


  1. Preheat grill to 400. Set peach slices on grill cut side down for 5 minutes. Remove.
  2. Sauté onions and bell pepper in 2 tbsp olive oil until tender.
  3. In a large bowl combine chickpea flour, garlic, oregano, sea salt and flaxseed. Add egg and mix well.
  4. Add water and mix once more. Form into a ball.
  5. Press dough out onto a parchment lined baking sheet, leaving edges higher.
  6. Grill dough 5 minutes.
  7. Spread goat cheese over dough, top with onion, bell peppers, and greens and drizzle with 1 tbsp olive oil. grill another 15-20 minutes.
  8. Garnish with fresh basil.
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