Moroccan Style Pizza with Spiced Chickpeas, Preserved Lemon, Olives & Saffron Crema

Step outside the box Moroccan pizza!

This Moroccan pizza will brighten even the cloudiest of days! It has some classic Moroccan flavours, like preserved lemons, saffron, olives, spiced chickpeas and flat leave parsley. It’s creamy, salty, zingy and bright. This pizza is dang good!

Now, let’s talk about the pizza. Pizza is obviously not traditional Moroccan food, but hey, if you can throw it on a pizza, why not?! It has been adopted as a fusion food by Moroccans too.

First the saffron crema, it adds a slightly bitter taste to the pizza with sweet floral notes. And look at that luminous yellow colour. A bright sunshine in pizza form!

Other than the saffron crema, the pizza has some spiced chickpeas on top. They add that all important Moroccan flavour and crunch.

To complete the pizza, it’s finished with finely sliced preserved lemons, green olives and shallot. Food is all about balance, so we better get it right.

A few more of our stunning pizza creations. Like ‘em? Check out our index page for the recipes!

I simply love Moroccan food, tajines, couscous, salads,… and pizza! The delicate and balanced use of spices, the colours in the dishes. Yum.

Let life surprise you with this Moroccan flavoured pizza, you’ll love it! LOVE IT!

Pizza makes happy memories!

If you make this Moroccan sunshine pizza, send it to me! Tag your pictures on Insta @chillies_for_chocolate, so I can drool from afar. You can also share your pics on my Facebook page under my post.

If you like this recipe, pin it on Pinterest or share it on Facebook. As you know I share all my recipes on this blog for free, so if you share them, I would be so grateful!

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Moroccan Style Pizza with Spiced Chickpeas, Preserved Lemon, Olives & Saffron Crema

vegan, soy free, nut free option



For the polenta pizza dough:

1 tsp dried yeast

½ tsp (cane) sugar

¼ cup + 2 tbsp lukewarm water

½ cup spelt flour or wheat flour + extra if needed

⅓ cup polenta/corn meal

1 tbsp olive oil

⅓ tsp salt

For the Spiced Chickpeas:

½ tbsp olive oil

¼ tsp ginger

¼ tsp cumin

¼ tsp paprika

⅛ tsp cinnamon

Salt, to taste

⅔ cup cooked chickpeas

For the Saffron Crema: *

¼ cup cashews, soaked for 4 hours, rinsed & drained

¼ cup water

Pinch of saffron threats, mixed with 2 tbsp lukewarm water

1 tbsp nutritional yeast

Pepper & salt


1 medium preserved lemon**

12 green olives with garlic

1 shallot, finely sliced

Basil leaves or flay leave parsley, for garnish



For the polenta pizza dough:

In a bowl, mix yeast, sugar and water and let it sit until foamy.

Add the flour and polenta, olive oil and salt and mix. Knead the dough for 10 minutes, adding extra flour if needed.

Grease a bowl and place the dough in the bowl, cover with a tea towel. Let the dough rise for 1,5 to 2 hours or until the dough has doubled in volume.

For the Spiced Chickpeas:

Mix oil and spices, season with salt. Stir in the chickpeas.

For the Saffron Crema:

Blend the ingredients for the sauce until smooth. Season with salt and pepper.


Preheat the oven to 190° Celsius. Lightly grease a pizza form with oil and dust with polenta/corn meal.

Roll out the pizza dough into a 30 cm circle. Spread half of the saffron crema over the bottom.

Scatter on the chickpeas, preserved lemons, olives and shallots. Drizzle with the remaining saffron crema.

Bake the pizza for 10 minutes or until golden. Garnish with basil leaves or flat leave parsley.

Slice and share. Enjoy!



*For a nut free version: Use ¼ cup non-diary cream instead of cashews and water.

**Cut the preserved lemon in quarters. Remove the flesh and discard. Rinse the lemon skin and chop in small pieces.

© 2020, Chillies for Chocolate. All rights reserved.


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