Chickpea Pizza Crust

This chickpea pizza crust is a protein packed crust that is made with just a few simple ingredients for a hearty but healthy meal the whole family will love. It’s easy to customize and naturally gluten free!

Chickpea flour is an ingredient I love and don’t use nearly enough. This chickpea pizza crust is made in one bowl with pantry staple ingredients and is a fun and healthy dinner for the whole family. It has 18 grams of protein per serving (without any additional toppings!), is freezer friendly, crisp yet chewy and so easy to make. It’s different from a classic gluten free pizza crust, but still satisfies that pizza craving!

You can keep it vegetarian and just use sauce, cheese and maybe some herbs on top, add your favorite veggies, or pepperoni or sausage if you aren’t plant based. Arugula and a drizzle of hot honey is a personal favorite combination! Serve it with a side caesar salad or air fryer sweet potato wedges. If you love this recipe, try my tuscan vegan gnocchi or vegan vodka pasta next!

Quick tips before we cook!

• The batter is going to seem more like batter and less like dough- this is normal! This is why we want to bake it in a cast iron pan and not on a traditional pizza pan. You need a heavy bottom pan so the crust will hold its shape.
• Use a preheated cast-iron pan. Cast iron holds heat very well, which helps the batter start cooking as soon as it gets in the pan. This creates crisp, golden edges instead of just pure chewy texture.

How to make chickpea pizza crust

Preheat the oven to 400 degrees Fahrenheit and place inside a 9 inch cast iron pan while the oven preheats. In a medium mixing bowl, whisk together the chickpea flour, tapioca starch, ground flax, Italian seasoning, salt and black pepper.

Whisk in the parmesan cheese until combined. Slowly add in the water and 1 tablespoon of olive oil. Mix until combine. The batter will be thin!

Let sit for 10 minutes, then give another mix. Transfer to the preheated cast iron skillet and drizzle with the second tablespoon of olive oil.

Bake for 12-15 minutes or until it looks lightly golden and matte on top. It is a softer crust, so if you prefer more of a crisp, just keep it in a bit longer.

Remove, then add on your sauce, cheese, and any toppings you like. I suggest keeping the toppings light here since the crust is softer, it does better without too much added moisture.

Bake an additional 12-15 minutes or until the cheese has melted and is a bit bubbly. Let cool for a few minutes, then slice and serve. Enjoy and try my chickpea burgers next!

Key ingredients & swaps

Chickpea flour. The star ingredient! Chickpea flour is made of just pure chickpeas and adds a solid amount of both protein and fiber to this pizza crust. I found mine at Whole Foods, but you can also order it online.

Tapioca starch. This is a key ingredient to provide structure and absorb some of the wet ingredients. You can swap for arrowroot or cornstarch if you need, but I think tapioca provides the best results.

Ground flax seed. Just one teaspoon of ground flax seed will help absorb some of the excess moisture and give some stability to the crust.

Parmesan cheese. The parmesan adds a nice flavor and even a bit more protein, but you can absolutely swap for a dairy free alternative like my cashew parmesan cheese.

Seasonings. I opted for Italian seasoning, salt and pepper. Simple but adds some great flavor to the crust! You can swap the Italian seasoning for just basil or parsley if you prefer- feel free to get creative here.

How to store and freeze

Once fully prepared (with sauce and cheese and toppings) this chickpea pizza crust will keep in the fridge for up to 3 days. You can reheat it in the oven, microwave (though it will soften the crust) or air fryer (my preference) or just eat it cold if that’s your thing!

You can also freeze the crust once fully baked. Just slice and wrap each slice in plastic wrap, then place in a freezer safe bag for up to 1 month.

Easy dinner recipes you’ll love!

• Sesame Chickpeas
• Spicy Ramen Noodles
• Smashburger Tacos

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