Chickpea Flour Pizza Crust (Easy, Gluten-Free)

Made with just 5 ingredients, this Chickpea Flour Pizza Crust is ideal for pizzas or flatbreads. Ready in minutes, it's a great quick meal! Vegan and gluten-free.

Like many, pizza is one of my all-time favourite foods.

There's nothing quite like the taste of (vegan) mozzarella cheese, tomato and basil or pesto, all spread over a delicious crust.

For a while now, I've been experimenting with making vegan gluten-free pizza bases.

One of the alternatives I've really come to love is this gluten-free Chickpea Pizza Crust.

Made with just 3 main ingredients (chickpea flour, tapioca starch and dried herbs, plus water and salt) it cooks quickly, is packed with protein and doesn't fall apart!

The perfect hearty base for your favourite toppings, this vegan pizza crust is filling, versatile and SO easy to whip up.

So much so that you'll find yourself wanting it for dinner every night!

Why you'll love this

Super easy - Once you've mixed the ingredients together and poured the batter into the pan, you just leave it to bake for a few minutes et voila - it's ready for you to add your favourite toppings.

Perfect for first time bakers who want to make their own pizza creations!

Lower in carbs - This chickpea crust pizza has a fraction of the carbs found in traditional pizza dough. A guilt-free pizza option for those watching their carb intake!

Gluten-free - You can enjoy pizza nights to your heart's content even if you're sensitive to gluten with this chickpea version.

(Pssst! All my recipes can be gluten free if you're looking for more inspiration.)

Filling - Loaded with protein-rich chickpea flour, this gluten-free pizza crust is incredibly filling - leaving you feeling satisfied for hours after eating it.

One serving size (half of a 10-inch pizza) also gives you 5 grams of fiber.

What is chickpea flour?

Chickpea flour, also known as besan, gram, or garbanzo bean flour, is a gluten-free flour made from ground whole chickpeas or garbanzo beans.

Aside from being a great source of plant protein (21 grams of protein per cup), it's naturally high in fibre.

Chickpea flour also contains key vitamins and minerals that would otherwise be missing from a pizza crust.

With a naturally nutty flavour, it adds a subtle taste to the pizza base without overpowering the other ingredients.

It also works nicely with common pizza toppings like tomato, herbs like oregano and basil, and cheese, making it an irresistible option for vegan and gluten-free pizza lovers!

Main ingredients

Chickpea flour - A great gluten-free alternative to a wheat or white flour crust, it provides a distinct nutty flavour and gives the pizza crust a nice texture.

It's cheap and widely available in many grocery stores (try Indian grocery stores if you can't find it in supermarkets).

NOTE: this recipe is specific to chickpea flour and it can't be replaced with other types of flour like almond and oat flour.

Tapioca starch - Starch acts as a binder to hold the chickpea flour dough together, and it also helps to make the crispy crust pliable. You can also use ground flax or chia if you want to skip the starch.

Dried mixed herbs (optional) - Use any combination of herbs you want, such as oregano, basil and parsley. It's important to use high quality herbs because it will affect the flavour of the pizza.

Olive oil & salt - Salt is just for flavour, and olive oil goes straight in the pan to heat up and give the pizza crust a nice crispiness (for an oil-free variation, see below).

Toppings - Feel free to add whichever toppings you prefer to this healthy pizza - mine are just a guide.

I like a combination of the following: fresh tomato sauce, basil or basil pesto, artichokes, spinach, mushrooms, bell peppers and vegan mozzarella. But you can always just make a classic cheese pizza!

Variations

Tapioca-free - If you'd prefer to avoid tapioca starch, just substitute in 2 tablespoons ground flax or chia seed instead.

This will give a slightly different texture (the tapioca makes the pizza more pliable) but won't make a huge difference.

Oil-free - For an oil-free version, simply use a regular baking sheet lined with baking parchment (instead of using oil on a cast iron pan).

How to make chickpea flour pizza crust

Preheat your oven to 400°F/205°C.

Add 1 tablespoon olive oil to cast iron pan, and place in oven to heat. (If not using a cast iron pan, line a large baking sheet with parchment paper.)

Add all dry ingredients to a mixing bowl and whisk to combine.

Add ¾ cup of water, ¼ a cup at a time, whisking really thoroughly after each addition so as to avoid lumps.

When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny).

Remove cast iron pan from oven and pour batter evenly into it, so it covers surface. (If not using a cast iron pan, pour onto baking or cookie sheet and use a spoon to spread in a rough 5mm layer.)

Bake for approximately 8 minutes in oven, until plain pizza crust is firm but not yet golden brown.

Spread a layer of tomato sauce over pizza base, scatter over cheese and top with tomato slices and/or other desired toppings.

Bake another 7-10 minutes, until cheese is melted and toppings are cooked.

Scatter pizza with basil leaves before serving. Enjoy!

Check out my web story on how to make this low carb pizza crust.

Why use a cast iron pan

I really like to use a cast iron pan with hot oil in it for this crispy chickpea crust because it gives the crust a crunchier texture, and helps it cook faster.

That said, if you want to avoid oil/don't have a cast iron pan, don't worry! You can use a regular baking sheet - see my notes in the recipe.

Expert Tips

Avoid lumpy batter - Ensure you add the water SLOWLY as you mix the batter, ¼ cup at a time.

This will help you avoid getting lumps in the mixture, as these will be harder to get out the more liquid you add in one go.

Make sure the pan is hot! This (combined with olive oil in the pan) helps make gluten-free crusts crispier and cook faster.

How to store

Like regular pizza, this chickpea flour crust will last up to 3 days in the fridge when stored in an airtight container.

If you don't plan on eating it all straight away, cut the cooked pizza into slices and store them separately between parchment paper for easier reheating later.

When you're ready to enjoy your pizza again, place slices on a baking tray and heat them in the oven at 375°F/190°C for about 5-8 minutes.

This pizza is definitely best enjoyed warm!

FAQS

More dinners under 30 minutes

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Chickpea Flour Pizza Crust (Easy, Gluten-Free)

Made with just 5 ingredients, this Chickpea Flour Pizza Crust is ideal for pizzas or flatbreads. Ready in minutes, it's a great quick meal! Vegan and gluten-free.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: American, comfort food, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: 2 people (1 x 10" pizza crust)

Calories per serving: 274kcal

Author: Elizabeth Emery

Special Equipment

• cast iron pan (optional, see alternative below)

Ingredients

Pizza Crust

• 1 tablespoon olive oil
• 1 cup chickpea flour
• 2 tablespoon tapioca starch (can use ground flax instead if you'd prefer not to use tapioca)
• ½ tablespoon dried mixed herbs (optional)
• Sea salt to taste

Toppings - all optional (feel free to use your own)

• ½ cup tomato sauce
• ½-¾ cup your favourite mozzarella (I love making my own vegan mozzarella cheese)
• Tomato slices
• Any other desired toppings (mushrooms, olives, basil pesto, spinach and artichokes are all delicious on this pizza)
• Fresh basil leaves

Instructions

• Preheat your oven to 400°F/205°C.
• Add 1 tablespoon olive oil to cast iron pan, and place in oven to heat. (If not using a cast iron pan, line a large baking sheet with parchment paper.)
• Add chickpea flour, tapioca starch, dried mixed herbs and salt to taste to a mixing bowl and whisk to combine.
• Add ¾ cup water, ¼ a cup at a time, whisking really thoroughly after each addition so as to avoid lumps.
• When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny).
• Remove cast iron pan from oven and pour batter evenly into it, so it covers surface. (If not using a cast iron pan, pour onto parchment-lined baking sheet and use a spoon to ensure evenly spread in a rough 5mm layer.)
• Bake for approximately 8 minutes in oven, until pizza crust is just firm but not golden.
• Spread a layer of tomato sauce over pizza base, scatter over cheese and top with tomato slices and/or other desired toppings.
• Bake another 7-10 minutes, until cheese is melted and toppings are cooked.
• Scatter pizza with basil leaves before serving. Enjoy!

Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

Toppings - Try a combination of the following: tomato sauce, basil, artichokes, spinach, mushrooms, bell peppers and vegan mozzarella.

Tapioca-free version - Substitute 2 tablespoon ground flax or chia seed instead. Note, this will give a slightly les pliable texture.

Avoid lumpy batter - Ensure you add the water SLOWLY as you mix the batter, ¼ cup at a time. 

Make sure the pan is hot! This (combined with the olive oil in the pan) will help make these gluten-free crusts crispier and cook faster.

Nutrition per serving

Calories: 274kcal | Carbohydrates: 35.8g | Protein: 10.3g | Fat: 10.1g | Saturated Fat: 1.3g | Sodium: 30mg | Potassium: 399mg | Fiber: 5.1g | Sugar: 5g | Calcium: 27mg | Iron: 2mg

If you’ve tried this recipe, please leave a comment or tip for others below.

I'd love to know how you’ve made it your own!

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