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Easy Mediterranean Chickpea Flatbread Pizza Recipe No Oven Needed

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A quick and easy Mediterranean-inspired flatbread pizza made with a crispy chickpea batter base, cooked entirely on the stovetop without an oven. Perfect for a wholesome, flavorful meal in under 30 minutes.

Ingredients

Scale
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup chickpea flour (gram flour or besan)
  • 1/4 cup water (adjust as needed)
  • 2 tbsp olive oil (plus more for cooking)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/3 cup crumbled feta cheese
  • Fresh basil leaves, torn
  • 1 small red onion, thinly sliced (optional)
  • 1 tbsp capers (optional)
  • Lemon zest (a pinch)
  • Red pepper flakes (optional)

Instructions

  1. In a mixing bowl, mash the canned chickpeas lightly with a fork or potato masher, leaving some texture.
  2. Add chickpea flour, water, olive oil, garlic powder, dried oregano, salt, and pepper. Stir until you get a thick batter similar to pancake batter but chunkier. Adjust water if needed.
  3. Heat a non-stick or cast-iron skillet over medium heat and add a teaspoon of olive oil. Warm until shimmering but not smoking.
  4. Pour the batter into the skillet, spreading evenly into an 8-inch circle about 1/4 inch thick.
  5. Cook for 5–7 minutes until edges crisp and bottom is golden brown with a toasty aroma.
  6. Carefully flip the flatbread using a wide spatula and cook for another 3–4 minutes until golden and cooked through.
  7. Spread cherry tomatoes, kalamata olives, red onion, and capers evenly over the cooked flatbread. Sprinkle crumbled feta cheese on top.
  8. Cover the skillet with a lid, lower heat to medium-low, and cook for 3–5 minutes until cheese softens and toppings warm through.
  9. Remove from heat. Garnish with torn basil leaves, lemon zest, and red pepper flakes if using.
  10. Slice into wedges and serve warm.

Notes

For extra crispy crust, do not rush cooking the first side. Use medium heat to avoid burning. If flipping is difficult, slide flatbread onto a plate then invert back into the pan. Cover skillet briefly to melt cheese but avoid overcooking to prevent sogginess. Batter consistency is key—should be thick but spreadable.

Nutrition

Keywords: chickpea flatbread, Mediterranean pizza, no oven pizza, skillet pizza, chickpea flour recipe, quick flatbread, vegetarian pizza, gluten-free pizza

Find it online: https://jodierecipes.com/easy-mediterranean-chickpea-flatbread-pizza-recipe-no-oven-needed/