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!
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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!
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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!