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: 274kcal
Author: Elizabeth Emery
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
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!
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.
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