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Protein Pizza Squares

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Protein Pizza Squares

Protein Pizza Squares

Jessica Braider
This gluten free, low carb gem is a dream come true! Instead of regular flour, the “crust” here is made with chickpea flour, which is provides a soft crust, somewhere between pizza crust and polenta. They are perfect for a light dinner, school lunches, or a fun breakfast or brunch!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 1 hour 38 minutes
Course Main Dish
Cuisine American, Mediterranean
Servings 6 servings


  • 1 cup chickpea flour
  • 1 cup warm water
  • Tbsp. extra virgin olive oil
  • ½ tsp. kosher salt, sea salt, or another coarse salt
  • ½ cup marinara sauce
  • 1 cup part-skim shredded mozzarella cheese (or use any variety)


  • In a medium bowl, whisk together the chickpea flour, water, oil, and salt until smooth. Cover lightly and set aside for at least one hour to thicken (can also be made in the morning or even the night before).
  • Preheat the oven to 450 degrees and spray a 9x11 baking dish or baking sheet with a rim with cooking spray.
  • Pour the batter into the bottom of the dish and shift gently until the batter is covering the bottom of the dish. Bake for 10 minutes.
  • Remove the dish from the oven and top the chickpea mixture with the marinara sauce and cheese.
  • Return the pan to the oven and bake for 6 – 8 more minutes, until the edges are getting crispy and the cheese is melted and bubbling.
  • Remove from the oven and let it sit 10 minutes to set. Cut into 12 squares and remove from the pan.


Do Ahead or Delegate: Make the chickpea batter, shred and refrigerate the cheese if needed, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Sprinkle the top with crushed red pepper flakes or add your favorite pizza toppings.
Tip: Chickpeas are high in protein and fiber. This means that they will help you to feel fuller for longer, which may help with weight management, if that is a priority for you.
Nutritional Information per serving (% based upon daily values): Calories 179, Total Fat 12g, 18%, Saturated Fat 4g, 19%, Cholesterol 17mg, 6%, Sodium 236mg, 10%, Total Carbohydrate 11g, 4% Dietary Fiber 2g, 8% Sugar 3g, Protein 8g
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Keyword Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Nut-Free, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

Rose Harkins

Tuesday 10th of September 2019

I can't find this recipe in the meal planner to add to my week.

Jessica Braider

Tuesday 10th of September 2019

Thanks for the interest! We haven't added it yet because some of our testers had trouble with the chickpea base and we are trying make it fool-proof. Hopefully it will be added soon! :)

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