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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…

5.0 from 4 reviews
Easy Vegan, Gluten-Free Chickpea Crust Pizza
Prep time
Cook time
Total time
Recipe type: entree
Cuisine: vegan, gluten-free
Serves: 4
  • 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)
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed.
  3. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
  4. Bake in oven for 15-20 minutes, until edges are slightly crispy.
  5. While crust bakes, toss kale in small bowl with 1 tbs olive oil.
  6. Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
  7. Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.




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43 Responses to Easy Vegan, Gluten-Free Chickpea Crust Pizza

  1. 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??


    • 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! :)

  2. 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!

  3. […] Today’s Vegan Pad Thai Pizza is seriously satisfying and just perfect for movie night. The peanut sauce is tangy and a little sweet and I love the contrast in texture between the crispy crust, veggies and crunchy bean sprouts. In the photos I used a simple spelt crust but for a gluten-free version try my chickpea pizza crust. […]

  4. 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. :)

  5. 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 :)

  6. 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.

    • 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!:)

  7. 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!

  8. 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*

  9. 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?


    • 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!

  10. What would the quantities of flour and water be for those of us who prefer to measure by weight (grams)?

  11. Is the consistency of the dough like thick cake batter? That’s what I have, I was wondering what yours looks like?

    • 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!!

  12. 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

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