Name: Chickpea Pizza Crust Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 persons
Cuisine: Mediterranean
Ingredients: 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; 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

Front shot of sliced Chickpea Pizza Crust

Elevate your pizza nights with this Chickpea Pizza Crust Recipe, a protein-packed, gluten-free alternative that's as nutritious as it is delicious. Inspired by Mediterranean flavors, this recipe combines chickpea flour and aromatic herbs to create a crispy, satisfying base that pairs perfectly with your favorite toppings. Whether you’re vegan or just looking for a healthier option, this pizza crust is sure to impress.

#Gluten Free #Vegan #Vegetarian #Healthy Dinners #Healthy Lunches #Beans #Vegetables #Baking

Gluten-Free Cross-Contamination: Ensure all tools and surfaces are gluten-free if serving to someone with celiac disease.

Hot Skillet: Be cautious when adding batter to a preheated skillet to avoid splattering oil.

Protein-Rich: A healthy base made from chickpeas provides an excellent source of plant-based protein.
Quick & Simple: Ready in under 30 minutes, it's perfect for weeknight meals.
Diet-Friendly: Suitable for gluten-free, vegan, and vegetarian diets.

Preheat Your Skillet: Heating the skillet before adding the batter ensures a crispy crust.
Use Fresh Herbs: Opt for fresh parsley and thyme for the best flavor.
Wet the Spatula: This prevents sticking when spreading the batter into an even layer.

Top with sautéed vegetables and vegan cheese for a complete vegan pizza.
Pair with a fresh green salad or garlic dipping sauce for added flavor.
Add your favorite plant-based protein, like tofu or chickpea sausage, for a heartier meal.

For Nut-Free: Replace almond flour with more chickpea flour or oat flour.
Spicy Version: Add crushed red pepper flakes to the batter for a kick.
Topping Swap: Use grilled vegetables or caramelized onions instead of tomatoes.

Short-Term Storage: Store leftover crust in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet or oven to maintain crispiness.
Long-Term Storage: Freeze the crust without toppings for up to 2 months; reheat in the oven before adding fresh toppings.

Medium Cast Iron Skillet

Medium Mixing Bowl

Offset spatula

Oven

Refrigerator

Small Mixing Bowl

Small Pot

Spatula

Stovetop

Chickpea Flour: Forms the base, providing a nutty, protein-packed foundation.
Blanched Almond Flour: Adds lightness and enhances the texture.
Olive Oil: Ensures a crispy crust and rich flavor.
Tomatoes: Offer a fresh, juicy topping.
Herbs & Spices: Garlic powder, onion powder, basil, and oregano bring bold Mediterranean flavors.
Vegan Mayonnaise & Vinegar: Combine for a tangy, creamy dipping sauce.

Can I use canned chickpeas instead of chickpea flour?

No, chickpea flour is essential for the proper texture and consistency of this crust.

Can I make this crust ahead of time?

Yes, prepare and store the crust without toppings in the refrigerator or freezer until ready to use.

Is this recipe suitable for keto diets?

While chickpea flour is higher in carbs, you can modify the recipe using almond flour alone for a more keto-friendly option.

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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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.

Nutrition Disclosure