Crispy, gluten-free Chickpea Flour Crust Pizza topped with fresh tomato sauce, mozzarella cheese, and basil. Made entirely in one skillet and baked in the oven until super crispy and delicious. A healthier way to enjoy PIZZA!
This Chickpea Flour Crust Pizza is my stand-in version of pizza so I can eat pizza whenever I want with no guilt. Pizza is my absolute favorite food on the planet! I would eat it every day if I could and I think my kids are following in my footsteps, so I needed a healthier option rather than the gluten, cheese-loaded traditional pizza my kids eat.
This healthy gluten free pizza recipe is such an easy Healthy Dinner that is fun to make and only requires 3 ingredients and one pan. I love that!
If you are intimidated by making homemade pizza crust then this is the recipe you need!
It is crazy good and you will never miss that white flour crust!
The base of this pizza is made with only 3 ingredients, chickpea flour, water, and a little olive oil. Plus some salt to add flavor of course. It is pretty amazing how thick the batter gets. When it cooks it just gets so crispy on the edges but soft on the inside.
Not to mention, the pizza crust has more protein than carbs. Additionally, it is also plant-based, gluten-free and has loads of fiber as well. I mean, could it get any better than that?
Is chickpea flour crust pizza lower in carbs?
Chickpea flour is low on the glycemic index, which is a measure of how much a food raises your blood sugar as it’s digested, which makes it heart-healthy and a much better alternative than white or whole wheat flour.
It contains only 35 net carbs per serving and is packed with healthy nutrients like calcium, iron and vitamin B6.
A simple swap that will help you stick to your Healthy Eating Habits even during the weekend when you are craving something a little bit more indulgent, like pizza.
Now if you are looking for an even lower carb pizza then check out this Easy Veggie Pizza Chicken Bake or this Sausage and Pepper Twice Baked Sweet Potato that are both very simple recipes to make, taste like pizza but have no crust at all.
This pizza is a lighter version of traditional pizza that is also gluten-free, which means that I can enjoy a slice along with my kids for our Friday night pizza nights.
Why you’ll love this recipe
- The crust is crispy on the outside and perfectly soft and chewy on the inside.
- Very easy to make with no kneading or prepping the dough first.
- Simple, but crazy good!
- Lower in carbs than traditional pizza! Yippee!!!
- A pizza you can eat every day if you want!
- It is the perfect Friday night pizza recipe. Pair it with a nice salad and your favorite wine and you are all set!
This pizza is made entirely in one pan, a cast iron pan that has some added nutrients from the iron in the pan. Bonus! The cast iron pan is the secret to the crispy crust.
Now, if you prefer a deep-dish pizza then this recipe is probably not for you but try it! Maybe you will discover a whole new healthier way to enjoy pizza!
What is Chickpea Flour?
Chickpea Flour is an ultra-fine flour made from milled chickpeas. You can use it as a base in many recipes and it can be found in almost all grocery stores. It’s inexpensive too, costing about $3 for a 16oz bag!
Wow! It has loads of nutrients like Plant-based protein, fiber, iron, and folate. It’s also lower in carbohydrates and calories as compared to other flour.
What can you make with Chickpea Flour?
You can use chickpea flour in place of white flour in so many recipes like pancakes, muffins, pizza crust, bread, or even homemade pasta. Chickpea Flour Omelets is one of my go-to recipes in a pinch since I can add in some veggies and it becomes a complete meal.
Ingredients needed to make this Chickpea Flour Crust Pizza
- Chickpea flour – I like Bob’s Red Mill brand but any brand will work. There is no substitute for this ingredient since it is the base of the recipe.
- Water – I like to use filtered water but any plain water will work, just make sure it is room temperature.
- Olive oil – extra virgin olive oil is added to the crust mixture as well as a coating on the pan to help the pizza crust become crispy around the edges. You could also use avocado oil.
- Salt and pepper – are used to flavor the chickpea crust batter.
- Toppings – pizza sauce, shredded mozzarella cheese and any other toppings you like.
Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.
How to make Chickpea Flour Crust Pizza
- Preheat the pan. Heat oven to 450°F. Place a cast iron pan in the oven while it preheats for a crispy crust.
- Make the batter. Whisk chickpea flour, warm water, salt, and olive oil until smooth and slightly runny. Let rest a few minutes to thicken.
- Bake the crust. Carefully remove hot pan, brush with 1 Tbsp olive oil, and pour in batter. Bake 12–15 minutes, until golden and firm.
- Top and finish. Add tomato sauce and mozzarella. Bake 10–12 more minutes until bubbly and browned. Tip: For extra crisp edges, brush with olive oil and bake 2–3 more minutes.
- Cool and serve. Let cool slightly, top with basil if desired. Slice and serve!
Expert tip: Make sure to place the pan in the oven while it is preheating so it is nice and hot when you pour the batter into the pan. This makes the crust super crispy and golden around the edges.
I love to eat this with an arugula and tomato salad dressed with a squeeze of lemon, balsamic vinegar, salt,
What to serve with chickpea flour pizza
Here are some fun and easy side dishes that would go great with this pizza recipe!
- Salad! Check out this Easy Kale Salad with Lemon Dressing, 10 Minute Italian Chopped Salad, Mediterranean Chickpea Salad, or this Autumn Chopped Kale Salad with Quinoa.
- Eggplant Meatballs
- No Oil Sweet Potato Fries
- Easy Roasted Butternut Squash
- Crispy Baked Beet Chips
- Sweet and Spicy Baked Cauliflower
Recipe Tips
- Use cast iron. It’s essential for a crispy, well-cooked crust. I like to use an enamel cast iron pan but any cast iron pan that is 10-12 inches will work great!
- Stick to chickpea flour. Other flours won’t work for this recipe.
- Preheat the pan. A hot pan = golden, ultra-crispy edges, which is why it is essential to heat the pan in the oven while it preheats.
- Keep toppings simple. This thin crust gets soggy if overloaded. I kept it simple with just pizza sauce and mozzarella cheese. Other lightweight toppings to use: pepperoni slices, spinach, thin sliced bell pepper or onion, sliced black or kalamata olives.
- Let it rest. Allow the pizza to cool for a few minutes, loosen with a spatula around the edges , then slice. I Like to carefully transfer it to a cutting board first then cut it.
Storing and reheating
Store leftover chickpea crust pizza in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until fully heated through.
Here are some more easy gluten-free recipes you may also love!
- Easy Veggie Pizza Chicken Bake
- Gluten-Free Naan Pizza
- Healthy Zucchini Pizza Boats
- Easy Oven Roasted Chickpeas
- Crispy Paleo Sweet Potato Fries
- Sweet Potato Black Bean Tacos
- Pesto Quinoa With Roasted Veggies
Did you try this chickpea flour crust recipe? If you did, then please leave a rating and comment below. I would love to hear from you!
Print
Chickpea Flour Crust Pizza
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy, gluten-free chickpea flour pizza crust topped with fresh tomato sauce, mozzarella cheese, and basil. Made entirely in a skillet and baked in the oven until super crispy and delicious. A healthier way to enjoy PIZZA!
Ingredients
- 1 cup chickpea flour
- 1 cup room temperature water
- 3 tbsps olive oil
- salt and pepper
- 1 cup tomato sauce (or pizza sauce)
- 4 oz fresh mozzarella cheese (or shredded mozzarella cheese)
- 2 tbsps torn basil – optional for garnish
Instructions
- Preheat the oven to 450 degrees F and place a cast iron pan in the oven for 10 minutes while it preheats. This is one of the secrets to the super crispy crust.
- While the pan is heating up, add the chickpea flour to a medium-size mixing bowl with a sprinkle of salt and pepper and whisk. Continue whisking the flour while you slowly pour in 1 cup of warm water. Let the batter sit on the counter for a few minutes to thicken up a bit.
- Once the pan is ready, brush it with 1-2 tablespoons of olive oil. Enough to coat the bottom of the pan. Be careful, the pan gets very hot! Add the other 1 tablespoon of olive oil to the chickpea flour and whisk lightly.
- Pour the chickpea batter evenly into the cast iron pan. Listen to the sizzle. Place the pan back into the oven and bake for 12-15 minutes. Until the edges start to get nice and golden brown and crispy.
- After 15 minutes remove the pan from the oven, and top the crust with the tomato sauce and mozzarella cheese. Place it back into the oven to bake for 10- 12 more minutes, until it is nice and golden brown, and the cheese is nice and melted.
- Remove the pizza from the oven and let it cool for a few minutes. Carefully lift it from the pan and transfer it onto a cutting board. Slice and serve. Top with the fresh watercress, sliced red onion, or just some fresh torn basil and ENJOY!!
Notes
- Use a cast-iron pan. If you don’t have a cast-iron pan then go buy one. They are very inexpensive and will last you a lifetime. Making this pizza in a cast iron pan is essential since it results in a super crispy, perfectly cooked pizza crust.
- Only use chickpea (Garbanzo bean) flour. Do not try to attempt making this recipe with any other gluten-free flours. This recipe especially uses chickpea flour and will not work with other flours.
- Make sure you preheat the pan while the oven is preheating. Heating up the pan before adding the batter gives it that golden brown, uber-crispy edge, crust we all want in a pizza like this.
- Don’t overload the pizza with too many toppings. This crust is thinner than traditional pizza, so too many toppings will make this crust soggy and not as firm. Opt for simple toppings like pizza sauce, fresh mozzarella, and basil or you can add sliced chicken, pepperoni, or sauteed veggies as well.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: Italian
I’m so excited to try this recipe! What size of cast iron on did you use?
Hi, Brittani! I used a 12-inch cast iron pan.
I’ve been cooking gluten free recipes since last month and this recipe is no exception. I’ll certainly try this one someday. Thank you so much for sharing!
Easy, quick and delicious recipe!
I have to admit that this pizza recipe really look so good! I have to try this! Thank you so much for sharing and posting!
I love reading your site.
Three of us tried three different vegan pizzas yesterday – with chickpea crusts at a new local vegan restaurant here in Ajijic, Jalisco, Mexico. All three were excellent, so I had to find out how to make them! Thank you for this recipe, now I can try to duplicate the efforts, here at home. Fresh raw, not dried, chickpeas are easy to come by here, as they are grown locally. Haven’t checked for the flour, yet. Is the flour milled from dried raw chickpeas, or from cooked chickpeas? Gracias
Hi Trish, That’s great! I believe chickpea flour is milled from dry ground chickpeas.
Your recipe is amazing. I’ve made this pizza several times, and will continue to make it. It’s delicious and healthy. Thank you.
Hi Fazila, Thank you so much!!!
I made this for dinner tonight and it was delish!! I actually don’t think I’ll miss normal pizza! I added Italian seasoning and black pepper to my batter. Super tasty and so easy to make!
So happy you liked it! It is my favorite pizza recipe.
My 13 yr old daughter and I made this last night, topped with veggies and nutritional yeast to make it vegan and we were both SO impressed! It was delicious and so easy. We said we’d try vegan for a week or so and she was apprehensive thinking the food wouldn’t be good, this is one meal that proved her wrong. Thanks for sharing this recipe
I am so happy to hear that Jennifer! It is by far my favorite gluten free pizza crust.
I made this crust using a smaller cast iron skillet and kinda turned it into a mini deep dish pizza. It worked out well!! Just needs more time in the oven before adding toppings.
Thank you for your comment Meg! Good to know! I am so glad you liked it.
This pizza came out exactly as pictured! Easy to make and delicious.
I cook with carbon steel skillets (instead of cast iron) and it worked perfectly.
Thank you!
I have been waiting to make this and I finally did. A-M-A-Z-I-N-G! I am diabetic and I have been looking for a substitute pizza crust. I’ve tried all the flours almond etc and they just were missing something. I was skeptical at first but you didn’t disappoint, so good! I didn’t feel like I was missing out, on the real thing. It does take a little longer to cook, but making it was so easy. It takes no time at all and hardly any effort. I only ate half of my pizza because chickpea flour is so filling. I used a little bit of regular, in the bag mozzarella and then in the last 3 minutes, I added fresh mozzarella on top to keep it from getting soggy, which it may not have. I found an Indian store by me and they sell a huge bag of Gram flour or besan, which is the same as chickpea or garbanzo bean flour all the same thing, and it was very affordable way cheaper than almond flour, etc. There are also online Indian stores that sell it pretty affordable. If I had one negative to say was the amount of salt. When I made my husbands I did 2 shakes of salt, and he said it needed a little more flavor, and then when I made mine, I added a few shakes more of salt which made it better.
Hi Leslie, thank you for your comment. I am so glad you liked this pizza! It is my absolute favorite! I am going to check and see if I have an Indian store nearby to see if I can get some chickpea flour in bulk. Thanks for the tip!
I’m so excited to try this for my gluten free roommate! do you know if this will work in cast iron dutch oven, or will it fall apart as i’m trying to remove it from the pot? It’s the only
cast iron cooking apparatus that I have.
Hi Sydney, It should work as long as the pan is 9 inches in diameter. Let it cool for a few minutes, then run a butter knife around the edge to loosen it up and it should come right out of the pan.
Hello, thank you so much. I am always looking for healthier versions. Question for you, can I turn this into taco shells?
Merci
Hi Merci. I haven’t tried that but maybe it could work. Let me know how it turns out if you try it.
I used a 10″ pan and was a bit thick so next time I will try decreasing the quantities a bit, but I really liked it covered with vegan cheese and sauted veggies!
Your recipe was fabulous! We added fresh herbs to the crust before baking! We will be making this often!!
Question: Am I correct that this recipe has no yeast????
Hi Joanna, yes this recipe has no yeast and it is so good. I make it at least once a week for pizza night!
I must have done sth wrong because the dough was very liquid so it didn’t turn out very cooked, despite following the cooking times and temperature. I used 1 cup of chickpeas flour and 1 cup of water and the dough was very liquid. Is it supposed to be that way?
Hi Chloe,
The batter is liquidy but when you pour it into the hot pan it should get nice and crispy around the edges and cooked through. I make this recipe a lot. Did you put the cast iron pan in the oven while it was preheating so it was nice and hot when you poured the batter in? That is a key step in this recipe. Then you want to cook the crust until it is set and lightly golden before you add the toppings.
OMG thank you so much. Finally a gluten free yeast free crust that actually stays together and tastes so good.
Hi Kelley! I am so glad you liked it! One of my faves.
This recipe is so easy and tastes great. Will be making this pfter. Love that it has protein and fiber in it. Great on a vegan diet.
Thanks so much!
Lou
Hello! Looks delicious, can’t wait to give it a try. I’m curious to know if the crust can be frozen?
Hi Karla, It is so good! I do not recommend freezing the crust since it will get crumbly and dry. It is best if eaten right away.
Does the cooking time
Change for higher quantities?
Hi, JR. Do you mean if you are making a larger pizza? If so, then yes you would need to cook it longer. If you are making more than one pizza the cook time should be the same. Enjoy!
Do you think it will turn out if I use Besan (split chickpea) flour?
Hi Kaylyn, It will likely work although I have not tried this recipe using split chickpea flour.
I never EVER write reviews, but THIS!!! Chefs kiss! Soooooo good! Will be my go to pizza recipe.
Thank you Kristy! I am so glad you liked it!