Baked Spelt Flatbread Pizza with Moroccan Spiced Chickpeas

Baked spelt Moroccan chickpea flatbread pizza is a yogurt-based spelt flatbread topped with harissa tomato, cumin-spiced chickpeas, roasted red pepper, and feta. It needs no yeast and is ready in 44 minutes.

The base stays soft inside and crisp at the edges. The dough rests for only 15 minutes, so you can prepare the toppings while it relaxes. Serve the pizzas within 10 minutes of baking, while the chickpeas are still crisp.

The chickpeas go on dry. Pat them with a towel first. Wet chickpeas steam in the oven, stay soft, and leave the center of the pizza damp.

Spelt gives the base a mild, nutty flavor and a tender bite. You can par-bake the bases a day ahead and finish them when needed. The steps stay clear and the ingredients stay simple.

Why You'll Love This Recipe

No yeast, so the dough needs only a 15 minute rest
Chickpeas crisp in the oven with no pre-cooking
Par-baked bases keep 2 days in the fridge
Each flatbread gives about 26 g protein and 8 g fiber

Hands scattering spiced chickpeas and sliced red onion over harissa tomato on a par-baked base

Ingredient Notes

White spelt flour: White spelt flour gives a soft, tender base. Whole grain spelt works at the same weight, though the dough may need 1 tbsp of water.
Greek yogurt: Use thick, full-fat Greek yogurt. Regular yogurt is too loose and makes a sticky dough.
Harissa paste: Heat varies by brand. Start with 1 tbsp for medium heat and use 2 tsp for a milder pizza.
Canned chickpeas: A 400 g can gives about 240 g drained. Dry them well so they crisp instead of steaming.
Feta: Block feta in brine crumbles cleanly and tastes less chalky than pre-crumbled. Crumbled goat cheese is a softer substitute.

Two plates of cut slices beside a carrot salad and water glasses on a linen-covered table

Prep Time 15 mins

Cook Time 14 mins

Rest Time 15 mins

Total Time 44 mins

Cooking Method: Oven

Cuisine: Mediterranean-Inspired

Courses: Main Course

Difficulty: Easy

Cooking Temp: 230 C

Servings: 4

Estimated Cost: 2.30

Calories: 670

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Dairy-free option available, High Fiber, No Yeast Required, Vegetarian

Description

A yogurt-leavened spelt base carries harissa tomato, cumin chickpeas, and feta, and the pizza is baked at 230 C / 450 F until the edges turn deep golden.

Ingredients

For the dough

300 g white spelt flour (plus extra for dusting)
2 tsp baking powder
1/2 tsp fine salt
240 g plain Greek yogurt (full-fat, thick)
1 tbsp olive oil

For the spiced chickpeas

400 g canned chickpeas (can (about 240 g drained); rinsed, drained, and patted dry)
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp fine salt

For the harissa tomato sauce

120 g tomato passata
1 tbsp harissa paste
1 tsp olive oil

For assembly and finishing

1 tbsp olive oil (for brushing the bases)
1 red onion (small (80 g); thinly sliced)
100 g roasted red peppers from a jar (drained and sliced)
100 g feta (crumbled)
80 g plain Greek yogurt (for the drizzle)
1 tbsp lemon juice
1 tbsp water
15 g fresh coriander (cilantro) (leaves roughly chopped)
10 g fresh mint (leaves torn)

Instructions

1
Heat the oven to 230 C / 450 F and set racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment.
2
Whisk the spelt flour, baking powder, and 1/2 tsp salt in a 3-quart / 3 L bowl. Add 240 g yogurt and 1 tbsp olive oil, then stir until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth and slightly tacky. Cover and rest for 15 minutes.
3
During the rest, drain the chickpeas and pat them dry with a clean towel for a full minute. Wet chickpeas steam and stay soft instead of crisping. Toss them with 1 tbsp olive oil, the cumin, paprika, coriander, cinnamon, and 1/4 tsp salt. Stir the passata, harissa, and 1 tsp olive oil in a small bowl. Slice the onion and peppers.
4
Divide the dough into 4 pieces of about 140 g each. Roll each into an oval about 25 x 15 cm / 10 x 6 inch and 4 mm thick. Place two ovals on each pan and brush them with 1 tbsp olive oil. Bake for 6 minutes, swapping the pans between racks after 3 minutes, until the bases look set and pale gold in spots.
5
Spread the sauce over each hot base, leaving a 1 cm / 1/2 inch border. Scatter the onion, peppers, chickpeas, and feta. Bake for 8 minutes, swapping the pans after 4 minutes, until the edges are deep golden and the base feels firm when you lift a corner.
6
Whisk 80 g yogurt, the lemon juice, and the water in a small bowl until pourable. Drizzle it over the pizzas, scatter the coriander and mint, and serve within 10 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 670kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 8g40%
Cholesterol 30mg10%
Sodium 950mg40%
Potassium 640mg19%
Total Carbohydrate 74g25%
Dietary Fiber 8g32%
Sugars 8g
Protein 26g52%

Vitamin A 500 IU
Vitamin C 12 mg
Calcium 210 mg
Iron 4 mg
Vitamin D 5 IU
Vitamin E 2 mg
Vitamin K 12 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 6 mg
Vitamin B6 0.3 mg
Folate 60 mcg
Vitamin B12 0.8 mcg
Phosphorus 450 mg
Magnesium 75 mg
Zinc 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pat the chickpeas dry before tossing them with oil and spices.
Roll the dough to 4 mm thick and keep a 1 cm border bare.
Bake in two stages: 6 minutes for the base, then 8 minutes once topped.
Serve within 10 minutes of baking, with the yogurt drizzle added at the table.
Rest the dough for the full 15 minutes so it rolls without springing back.

Keywords: spelt chickpea flatbread pizza, moroccan flatbread pizza, spelt flatbread, yogurt flatbread pizza, no yeast spelt pizza

Equipment

2 sheet pans, 33 x 46 cm / 13 x 18 inch
3-quart / 3 L mixing bowl
rolling pin
parchment paper
kitchen scale

Tips

Pat the chickpeas dry with a clean towel for a full minute, because surface water turns to steam and keeps them soft.
Knead the dough for about 2 minutes, until smooth and slightly tacky, then stop. Spelt gluten is fragile and does not need more.
Roll each oval to 4 mm thick and leave a 1 cm border bare so the edges puff and brown.
Swap the pans between the upper and lower racks halfway through each bake so both pairs of flatbreads color evenly.
Add the yogurt drizzle and fresh herbs after baking, and serve within 10 minutes while the chickpeas stay crisp.

Variations

Add 2 tbsp finely chopped preserved lemon rind over the feta for a sharper, saltier finish.
Use thick unsweetened soy yogurt in the dough and drizzle, and skip the feta, for a vegan version.
Scatter 100 g diced roasted butternut squash over the chickpeas in autumn and finish with a spoonful of tahini.

Storage and Reheating

Baked flatbread pizzas keep in an airtight container in the fridge for up to 3 days. Store them without the yogurt drizzle and fresh herbs, and add both after reheating.

Reheat the pizzas on a sheet pan in a 200 C / 400 F oven for 6 to 8 minutes, until the base is firm and the edges are crisp again. The oven restores the crunch that a microwave would soften.

To prepare ahead, par-bake the bases for 6 minutes, cool them fully, and wrap them. They keep for 2 days in the fridge or up to 2 months in the freezer. Top them and bake for 8 minutes from the fridge, or 9 to 10 minutes from frozen.

Serving Suggestions

Serve the flatbread pizzas hot, one per person, with the lemon yogurt drizzled on at the table. The warm chickpeas and cold yogurt stay clean and balanced together.

For a full meal, add a shaved carrot salad with lemon and cumin, or a cucumber and mint salad. A bowl of lentil soup suits cooler evenings.

For a gathering, cut each flatbread into 4 strips with a pizza wheel. That gives 16 pieces to share as a starter alongside olives.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-moroccan-chickpea-flatbread-pizza/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!