Easy Vegan, Gluten-Free Chickpea Crust Pizza
It wasn’t all that long ago that finding pizza that’s vegan and gluten-free was a serious feat, but luckily v+gf friendly pizza is now much easier to come by. One of my favorite NYC pizza spots is Wild (try the BBQ vegan “chicken” pizza!) and recently I found myself at home craving one of their slices. I didn’t have any traditional crust ingredients on hand but I did have chickpea flour so I decided to experiment with making a super easy chickpea flatbread-type crust.
I am SO happy to share that the recipe experiment turned out even better than I had imagined and I’ve now cracked the code to super easy at-home pizza making!
Today’s Chickpea Crust Pizza is a recipe so simple, you’ll be able to put the whole thing together in the same amount of time it would take to have a pizza delivered. I kept it super simple and used marinara sauce I had on hand and Daiya mozzarella shredded cheese with a little kale. Stay tuned for a more elaborate version of this pizza featuring tons of veggies…
- 2 cups chickpea flour
- 1 cup water
- 2 tsp olive oil
- dash of salt
- ½ cup marinara or pizza sauce
- handful of shredded kale
- 1 tbs olive oil
- ½ cup vegan cheese (I used Daiya mozzarella)
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed.
- To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
- Bake in oven for 15-20 minutes, until edges are slightly crispy.
- While crust bakes, toss kale in small bowl with 1 tbs olive oil.
- Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
- Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.
This looks so much easier than cauliflower crust pizza! I’m sure it has a decent protein content too. I gotta try it soon. 🙂
Thanks so much for sharing this! I LOVE chickpea flour and am excited to see a new way to use it 🙂
This looks awesome and super simple to make! I love using chickpea flour 🙂
I am really excited to try this! Thank-you,
Do you think this crust would be good if I bake the day before making the pizza??
One more question, have you tried making the chickpea flour from scratch?? Any success??
Thanks!!!
I haven’t tried making the dough ahead of time, but it could be worth a try! Also I’ve never made chickpea flour from scratch…but now I would like to try it! 🙂
I ordered a gluten-free pizza to be delivered, happy that I could do so. The “crust” looked like a large cracker, there was nothing on it but a little tomato sauce. When I held it up in front of the computer, it was translucent! The one-serving pizza was $10. So, I’m very happy to have this recipe so I can make pizza at home!
Oh gosh, I hate bad crust!! I’m a big fan of this chickpea crust, I hope you enjoy it too! 🙂
What kind of chickpea flour do you use? I’ve been making this for my daughter and while she likes it, I find the cyst to be very crumbly and cakey making my mouth really dry… Maybe I should be using a different brand…
I use Bob’s Red Mill Brand. You can play around with how much water to use to change the texture a bit! I tend to like mine more on the crunchy side. 🙂
Hi, I’ve made this pizza and it’s delicious but…. is it really for 4 people? Because that means that if i wanted to do it for 1, i’d have to use 1/4 cup of flour… and that would be a miniature pizza. Is that correct ? Thanks 🙂
I made this recipe this evening and ended up making one and half times the recipe to serve two. We were very full, but I certainly wouldn’t say the recipe serves 4! 2 max.
That’s good to know! Small slices for 4 🙂
Just made this crust and topped it with pesto and feta. AMAZING! Even the preschooler loved it. Thanks for sharing!
Awesome!! Happy to hear that even the little ones like it!
I just made the base for 2 halving the recipe (but I used a medium large mug to measure flour)-made 2 small 8 inch pizzas. Added extra toppings and we were full then. I cook and bake a lot and am really impressed with this recipe because of the method -didn’t crack or crumble -crispy but not hard.
Do you think you could bake the crust and then freeze it without any toppings?
I haven’t tried it so I’m really not sure! You might lose a little of the texture but it’s worth a try! Let me know how it works out!:)
I have done this recipe at least 3 to 4 times. I never get tired of it. The pizza is delicious and so easy to prepare. Thank you for this recipe!
hi! I just made the mixture for the dough. Is it really 2 cups of chickpea flour and 1 cup of water? It looks more like a liquidy pancake mix than a dough. Is that how it’s supposed to be? I’m adding more flour to make it a dough and we’ll see how it turns out since I’m making it as I type.
Looks yummy though! *fingers crossed*
Yep, it’s definitely more liquid-y than regular dough! 🙂
Mine came out a bit more cake-like in texture than intended. Any tips for what I can do to make it more stretchy and doughy or where I am going wrong? I made my own chickpea flour – do you think that could be the problem?
Thanks.
I’ve never made my own chickpea flour so my guess would be that maybe it affects the amount of water you would need? I always buy mine from Bob’s Red Mill. Let me know if you play around with it and figure it out!
great idea for the crust! thankyou! especialy when theres not a good non stick pan around:)
I hope you enjoy! 🙂
What would the quantities of flour and water be for those of us who prefer to measure by weight (grams)?
I don’t calculate in grams but here’s a great conversion chart: http://dish.allrecipes.com/cup-to-gram-conversions/
Enjoy the pizza!
Does it come out Crispy? That;s all I missing from the califlower
Yep, the edges get pretty crisp!
Is the consistency of the dough like thick cake batter? That’s what I have, I was wondering what yours looks like?
What are the nutrition facts? I’m definitely going to try this.
I don’t calculate the calories for my recipes because I prefer to “count colors, not calories”- but you should be able to easily plug the ingredients into an online calculator to find out. Enjoy the pizza!!
A good place to find chickpea flour is at an East Indian/Asian market/store.
great advice!!
HEY!!
CAN I SWITCH THE CHICKPEA FLOUR FOR YELLOW PEA FLOUR?
I’ve never used yellow pea flour for baking, so I’m not sure how it behaves!
Beautiful and amazing recipe. I love you.
Also be careful, Daiya recently got “acquired” by a Japanese pharmaceutical company. Aka, got bought out, they sold their soul, so next maybe make cashew cheese. Thank u again gorgeous
Having a bit of difficulty understanding the instructions in Step 6.
By “pulling the sheet” do you mean the “parchment paper” or the “baking sheet”?
In other words do you bake the pizza on the baking sheet or on the over rack?
Thanks.
meant to write “oven rack”.
Apologies for the confusion. Yes, the pizza is baked on the parchment paper that’s on top of the baking sheet. Enjoy!
I recently tried this recipe as well as your fabulous Almond Milk Pulp Chocolate Chunk Cookies. Great combination! Do you know any good non-soy vegan cheeses?
Great flavor! Unfortunately, it fell apart in the pan for me when trying to flip it. I tried to smash it back together into a disc, and fry on the other side, but it just turned into a soggy mess with the sauce on it. I did double the batch as I wanted to cook for more people at once. I used a big saute pan to try to compensate for the extra batter (to help thin it out and help it cook evenly; maybe the size of it was the problem?
Has anyone else doubled the batch? Tips? Again, loved the flavor, so I’d be stoked to see this work!
Hm, it must be because of the double batch! I’ve never made it that way and perhaps it was just too much?
Thank you for the recipe Ilene, so simple and easy. Because my mmix was so runny, I poured the base onto a crepe pan on the stovetop and cooked it until it took shape. Then I popped the base into the oven to cook through and get crispy. I doubled the recipe and have frozen the remaining bases for when I need a pizza hit. Thanks again, Linda
For being what it is, it was good, My kids liked it and it was easy. It just fell apart when I sliced and picked up the cut piece.