Turmeric Chicken Pizza with Chickpea Flatbread Base

Prep / Cook / Total 20 / 30 / 50min
Cuisine Lunch or Dinner
Serves 4 mini pizzas



For Chicken Marinade

  • ¼ cup honey
  • 3 tbsp whole grain mustard
  • 2 tbsp smooth Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp turmeric
  • 1 tsp minced garlic
  • Salt to season
  • 2 chicken breasts, sliced
  • For Base
  • 2 cups chickpea flour
  • 1 cup water
  • 1 tbsp olive oil
  • Pinch of salt




For Base

  1. Preheat oven to 180°C.
  2. Line a baking tray with baking paper.
  3. In a medium bowl, stir together the chickpea flour, water, olive oil and salt until well mixed.
  4. Spread mixture out into rounds (depending on size of base desired).
  5. Bake for 5–10 minutes or until crust is slightly crispy.
  6. Remove from the oven, turn over and peel paper away from the base.


For Chicken Marinade

  1. In a small bowl, whisk together all the marinade ingredients (honey through salt).
  2. Pour marinade into a large zip lock bag and ass chicken to the bag and shake to ensure all the chicken is coated in the marinade. If time allows, place bag of chicken in the refrigerator to marinate for at least 2 hours.
  3. Heat a non-stick pan, or outdoor grill over medium heat with about a teaspoon of oil and cook/grill chicken on each side until golden, crispy, and cooked through.

Cover bases with your favourite toppings and bake for another 2-3 minutes or until cheese has melted.