Vegan, Gluten-Free, Personal Pan Sausage and Cheese Pizza!

pizza large

On most of my social media profiles, I have dubbed myself “Kitchen Magician and Sorceress of Supper.”  A lofty and ambitious title.  But on normal nights, as I prepare my ten thousandth bowl of lentils, I often wonder where the fairy dust has gone.

Luckily, inspiration can still strike and a new wonder can be born.  Behold, such a wonder!  The Sausage and Cheese Personal Pan Pizza – veganized and de-glutened!

The base is just my chickpea flour omlette.  The “sausage” is pre-cooked, crumbled tempeh.  If the tempeh is ready, the whole thing comes together in 10 mins and cooks in another 15.  I have literally eaten this every single day for the past week!  Yummmmmyyy!!

This dish is also a nutritional powerhouse.  With just 360 calories, it has 28g of protein, 8g of fiber, 1/4 of your daily requirement for iron and 1/3 your daily requirement of calcium!

Vegan, Gluten-Free, Personal Pan Sausage and Cheese Pizza!

Yield: serves 1


  • 1/2 cup chickpea flour
  • 2 Tbsp salsa or tomato sauce or water
  • 2 Tbsp water
  • Topping
  • 50 g crumbled and cooked tempeh (just crumble in a pan and cook until lightly browned)
  • 2 Tbsp tomato sauce
  • 1 slice vegan cheese or 2 Tbsp vegan cheese shreds
  • 2 Tbsp onion, sliced (or whatever veggies you like on your pizza)
  • several slices jalapeno or other hot pepper


  1. Pre-heat oven to 200C / 400F.
  2. Lay a piece of parchment paper on a baking sheet and set aside.
  3. Mix chickpea flour, salsa or tomato sauce and water in a bowl and stir until combined.
  4. Heat a non-stick skillet over medium-high and spray cooking spray or add a few drops of oil to coat.
  5. Pour batter into hot pan, gently smoothing out from the center, until you have a round about 6 inches (15cm) across.
  6. Let cook for a few minutes until bottom is browning.
  7. Gently flip to other side and cook a few more minutes until lightly browned.
  8. Slide omlette onto center of parchment paper covered baking sheet.
  9. In a bowl mix tomato sauce and tempeh and then spread it on top of crust.
  10. Add vegan cheese, onions, peppers and any other vegetables you like.
  11. Bake 15 mins until all crisp and melty. You can broil for the last few minutes if you wish.

This post is participating in Wellness Weekend!


  1. What a great idea for chickpea flour. We usually stick with Indian-style but recently turned it into a cheezy scramble. This may be our next adventure. Thanks!

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