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    Pinch Me Good! » Main Dishes » Chickpea Flour Crust Pizza – Gluten-Free

    Chickpea Flour Crust Pizza – Gluten-Free

    March 14, 2019 by Amy Estes 38 Comments

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    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!

    Chickpea flour pizza with tomato sauce and melty cheese and basil leaves on top with a stripped towel and white plates behind it.

    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?

    Hand pulling a slice of pizza from a whole cheese pizza with basil leaves on top of the pizza as garnish.

    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.

    Slice of gluten free cheese pizza cut from a whole pizza with melty cheese and basil topping.

    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

    Bowl of chickpea flour with a glass pitcher of water next to it and a white bowl of tomato sauce, bowl of shredded cheese, olive oil and salt and pepper in from of it.  With labels fro each ingredient.

    How to make Chickpea Flour Crust Pizza

    1. Prep the pan. Start by preheating the oven to 450 degrees F. While the oven is preheating, place the cast iron pan in the oven to heat it up. This is the secret to the crispy crust.
    2. Make the batter. Whisk the batter together which is just the chickpea flour mixed with warm water, salt, and olive oil. Whisk it well to form a loose wet batter that is slightly runny. Let the batter sit on the counter for a few minutes while the oven is preheating. This will allow the batter to get slightly thicker.
    3. Bake the pizza crust. Once the pan is ready, very carefully remove it from the oven, brush it with some olive oil (1TBSP) evenly to cover the bottom of the pan, then pour the batter evenly into the pan (be careful, the pan will be very hot!) so it covers the entire bottom of the pan. The batter will sizzle as you pour it into the pan and start to cook immediately. It’s amazing, and a sign that you know it’s going to be good! Place it back into the oven to bake for 12-15 minutes or until the edges are nice and golden and the crust is firm.
    4. Top and finish baking. Remove the pizza crust from the oven, spread on the tomato sauce, and layer on the freshly sliced mozzarella cheese. Place it back into the oven for 10-12 more minutes, until the top and edges are nice and golden brown and the cheese is nice and melted. Cook’s Tip: If you like an even crispier crust, then remove the crust from the oven after 10 minutes and brush the edges with more olive oil. Place it back in the oven for 2-3 more minutes.
    5. Let cool and serve. Remove, let cool for a few minutes, top with fresh basil, watercress, sliced red onion, and red pepper flakes, slice, and serve warm.

    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, and pepper. Just the perfect meal in my book.

    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

    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
    Sliced cheese chickpea flour pizza with a piece of pizza on a plate behind it and a blue handled pizza cutter and basil in front of it.

    Recipe Tips

    • 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 flour. This recipe especially uses chickpea flour and will not work with other flour.
    • 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. I know I mentioned this a few times but it is the key step to this recipe.
    • 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. Check out this Chicken Pesto Pizza which is a slightly upgraded version of this chickpea flour pizza recipe.
    • Once the pizza is done cooking, let it sit on the counter for a few minutes to cool slightly. Then you can loosen it in the pan with a spatula, pour it onto a cutting board and slice it up.
    • Other topping options: Pesto, sliced cooked chicken, cooked mushrooms, peppers, and onions, arugula, roasted Zucchini, or yellow squash.

    Did you try this recipe? If you did, then please leave a rating and comment below. I would love to hear from you!

    Print
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    Chickpea Flour Crust Pizza


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.9 from 11 reviews

    • Author: Amy Estes
    • Total Time: 27 minutes
    • Yield: 4 people 1x
    • Diet: Gluten Free
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    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

    Scale
    • 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

    1. 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. 
    2. 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. 
    3. 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.
    4. 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.
    5. 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.
    6. 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!!

    Equipment

    Image of mixing bowls

    mixing bowls

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    cast iron pan

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    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 Course
    • Method: Baked
    • Cuisine: American

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: Gluten-Free, Kid-Friendly, Main Dishes, Oven, Pizza, Vegan, Vegetarian Meals, What's For Dinner Tonight?

    Reader Interactions

    Comments

    1. BB

      February 1, 2020 at 12:26 am

      I’m so excited to try this recipe! What size of cast iron on did you use?

      Reply
      • Amy

        February 1, 2020 at 1:30 pm

        Hi, Brittani! I used a 12-inch cast iron pan.

        Reply
    2. Fitoru keto

      February 18, 2020 at 9:23 am

      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!

      Reply
    3. Rheana Lye

      May 12, 2020 at 9:16 pm

      Easy, quick and delicious recipe!

      Reply
    4. Fitoru Keto Support

      September 15, 2020 at 8:58 am

      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!

      Reply
    5. look at here now shepherdgazette.com

      October 13, 2020 at 4:11 pm

      I love reading your site.

      Reply
    6. Trish Brimhall

      October 31, 2020 at 8:49 pm

      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

      Reply
      • Amy

        November 2, 2020 at 4:25 pm

        Hi Trish, That’s great! I believe chickpea flour is milled from dry ground chickpeas.

        Reply
    7. Fazila M

      November 1, 2020 at 12:16 pm

      Your recipe is amazing. I’ve made this pizza several times, and will continue to make it. It’s delicious and healthy. Thank you.

      Reply
      • Amy

        November 2, 2020 at 4:19 pm

        Hi Fazila, Thank you so much!!!

        Reply
    8. Nayse

      November 6, 2020 at 2:13 pm

      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!

      Reply
      • Amy

        November 12, 2020 at 10:01 am

        So happy you liked it! It is my favorite pizza recipe.

        Reply
    9. Jennifer

      November 21, 2020 at 10:48 am

      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

      Reply
      • Amy

        November 28, 2020 at 10:31 am

        I am so happy to hear that Jennifer! It is by far my favorite gluten free pizza crust.

        Reply
    10. Meg

      December 28, 2020 at 4:48 pm

      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.

      Reply
      • Amy

        January 6, 2021 at 12:04 pm

        Thank you for your comment Meg! Good to know! I am so glad you liked it.

        Reply
    11. Jane

      February 7, 2021 at 2:45 pm

      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!

      Reply
    12. Leslie

      February 18, 2021 at 10:15 am

      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.

      Reply
      • Amy

        February 18, 2021 at 12:47 pm

        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!

        Reply
    13. sydney

      March 4, 2021 at 2:25 pm

      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.

      Reply
      • Amy

        March 7, 2021 at 7:27 am

        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.

        Reply
    14. Muguette

      March 7, 2021 at 10:24 am

      Hello, thank you so much. I am always looking for healthier versions. Question for you, can I turn this into taco shells?

      Merci

      Reply
      • Amy

        March 9, 2021 at 8:25 pm

        Hi Merci. I haven’t tried that but maybe it could work. Let me know how it turns out if you try it.

        Reply
    15. Sara

      April 24, 2021 at 9:24 pm

      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!

      Reply
    16. Jill B

      November 6, 2021 at 5:41 pm

      Your recipe was fabulous! We added fresh herbs to the crust before baking! We will be making this often!!

      Reply
    17. Joanna

      February 7, 2022 at 9:05 am

      Question: Am I correct that this recipe has no yeast????

      Reply
      • Amy

        February 9, 2022 at 9:51 am

        Hi Joanna, yes this recipe has no yeast and it is so good. I make it at least once a week for pizza night!

        Reply
    18. Chloé

      October 8, 2022 at 8:41 am

      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?

      Reply
      • Amy Estes

        October 10, 2022 at 11:59 am

        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.

        Reply
    19. Kelley Tremblay

      November 10, 2022 at 6:24 pm

      OMG thank you so much. Finally a gluten free yeast free crust that actually stays together and tastes so good.

      Reply
      • Amy Estes

        November 14, 2022 at 9:33 am

        Hi Kelley! I am so glad you liked it! One of my faves.

        Reply
    20. Lou

      January 15, 2023 at 4:00 pm

      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

      Reply
    21. Karla

      February 20, 2023 at 4:56 pm

      Hello! Looks delicious, can’t wait to give it a try. I’m curious to know if the crust can be frozen?

      Reply
      • Amy Estes

        February 22, 2023 at 7:35 pm

        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.

        Reply
    22. JR

      September 4, 2023 at 5:32 pm

      Does the cooking time
      Change for higher quantities?

      Reply
      • Amy Estes

        September 5, 2023 at 8:01 pm

        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!

        Reply
    23. Kaylyn Anderson

      November 14, 2023 at 10:24 am

      Do you think it will turn out if I use Besan (split chickpea) flour?

      Reply
      • Amy Estes

        November 16, 2023 at 10:41 am

        Hi Kaylyn, It will likely work although I have not tried this recipe using split chickpea flour.

        Reply

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