Chickpea Pizza Crust Recipe

Published on April 21st 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of sliced Chickpea Pizza Crust

This Chickpea Pizza Crust is an embellished version of socca, a chickpea flatbread. It's the perfect way to get all the protein you need on your vegan diet. 

First, we make a pancake-like batter from chickpea flour, herbs, baking powder, and water. Instead of placing the batter on a baking sheet, we decided to add oil to a cast-iron skillet and heat it until it was scorching hot before adding the batter. The oil will give the chickpea pizza crust a super crispy texture. 

We topped the chickpea pizza crust with fresh tomatoes before finishing it in the oven. A fresh sprinkling of parsley and a homemade garlic dipping sauce completes this chickpea pizza and makes it a complete meal. 

 

 

 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Serves
2 persons

Ingredients

For The Garlic Dipping Sauce:
  • 2 cloves Garlic

  • 1 tablespoon Vegan Butter

  • 1/4 teaspoon Ground Thyme

  • 1/4 teaspoon White Pepper 

  • 1/2 teaspoon Fine Sea Salt

  • 3 tablespoons Vegan Mayonnaise

  • 1/2 teaspoon White Vinegar

For The Chickpea Pizza
  • 1 cup Chickpea Flour

  • 1/2 cup blanched Almond Flour

  • 1/4 teaspoon Sea Salt

  • 1 teaspoon Garlic Powder

  • 1 teaspoon Onion Powder

  • 1/4 teaspoon Dried Basil

  • 1 teaspoon Fresh Thyme leaves

  • 1/4 teaspoon Oregano

     

  • 1/4 teaspoon Baking Powder

  • 8 tablespoons Warm Water

     

  • 2 tablespoons Olive Oil

  • 1 Large Tomato, cut into 1/2-inch slices

  • 1/4 cup Fresh Parsley leaves

Instructions

Garlic Dipping Sauce

In a small pot, add butter. Set pot over medium-high heat and allow butter to melt.

Use a garlic press to press the 2 cloves of garlic. Add pressed garlic to the butter and cook it for 30 seconds until it is fragrant. 

Stir in the ground thyme and remove garlic butter from the stove. Let the garlic butter cool completely.

In a small bowl, add vegan mayonnaise and vinegar. Add garlic butter and whisk until the dipping sauce is smooth. Cover the garlic dipping sauce with plastic wrap and refrigerate until ready to use.

Chickpea Pizza Crust

Preheat oven to 415 °F. 

 

Add chickpea flour, blanched almond flour, sea salt, garlic powder, onion powder, basil, thyme, oregano, and baking powder in a medium bowl. Whisk until combined, making sure to get rid of any clumps.

Add warm water and stir with a spatula until combined. The chickpea batter will look like pancake batter. 

In a medium cast-iron skillet, add olive oil. Place over medium-high heat and let the oil heat for 2-3 minutes.

Pour the chickpea pizza crust into the skillet. Wet an offset spatula with water and spread the chickpea pizza crust into an even layer. 

 

Add the tomato slices on top of the chickpea pizza crust. Bake for 10-15 minutes until the edges of the pizza are golden brown.

To remove the chickpea crust pizza from the skillet, carefully use a large spatula to lift the pizza from the skillet. Cut the chickpea crust into 4 slices.  Garnish the chickpea pizza crust with fresh parsley and serve with the garlic dipping sauce. Serve with Carne Asada Fries on the side.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
chickpea pizza crust, flour, recipe, how to make, how to create, homemade, gluten-free, no flour

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon