Chickpea Flour Pizza Crust is a gluten-free and yeast-free alternative that’s vegan, protein-packed, and incredibly filling. This simple, homemade no-knead recipe creates the perfect base, ready for all your favorite toppings!
If you love simple, no-yeast recipes, check out my unleavened bread for another easy homemade option.
This chickpea flour pizza crust is just the latest addition to my chickpea flour recipes.
I’m a huge fan of garbanzo bean flour because it’s packed with protein and fiber. I use it for chickpea flour crackers, vegan omelette, gram flour pancakes, and banana chickpea cookies.
I’m always experimenting with it in my kitchen, so last week, I decided to perfect a no-yeast pizza crust (and yes, we ate pizza for a few days in a row—no regrets!).
After some trial and error, I finally nailed it and topped it with my homemade dairy-free mozzarella, tomato sauce, olives, and fresh basil—it was honestly the best pizza I’ve ever had, totally guilt-free!
Jump to:
Ingredients
- Chickpea flour (aka garbanzo bean flour): The star ingredient, making this crust naturally gluten-free, high in protein, and perfectly sturdy.
- Olive oil: I used extra virgin olive oil for richness and a hint of Mediterranean flavor.
- Dried herbs: I used a mix of basil, oregano, and rosemary for a classic pizza flavor, but feel free to customize with your favorites.
- Salt: Enhances the flavors.
- Water: Brings everything together into a smooth, pourable batter.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chickpea Flour Pizza Crust
Step 1: Preheat the oven to 450°F (230°C). In a medium-sized bowl, combine chickpea flour, dried basil, oregano, rosemary, and salt. Mix well.
Step 2: Gradually add water and olive oil while whisking continuously to avoid lumps.
Step 3: Line a round 9-inch (23 cm) pan with baking paper and pour in the chickpea batter. Spread it evenly with a spoon or spatula. My crust was 8.6 inches (22 cm) in diameter and 0.2 inches (5 mm) thick. Bake for 10 minutes.
Step 4: Remove from the oven and add your favorite toppings, such as tomato sauce, vegan mozzarella, cheddar cheese, olives, or mushrooms. Bake for another 10 minutes.
Step 5: Serve warm, topped with fresh basil leaves. Enjoy!
Storage
This chickpea pizza is best enjoyed warm and freshly baked, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.
Vegan Pizza Toppings
- Classic: Tomato sauce, vegan mozzarella, olives, and fresh basil.
- Mediterranean: Hummus, roasted red peppers, cherry tomatoes, and arugula.
- Spicy: Spicy marinara, jalapeños, red pepper flakes, and vegan sausage.
- Veggie-loaded: Mushrooms, zucchini, caramelized onions, and baby spinach.
- Pesto lovers: Basil or wild garlic pesto, artichokes, sundried tomatoes, and pine nuts.
- Cheesy & savory: Dairy-free cream cheese, sautéed mushrooms, tofu ricotta, caramelized onions, and a sprinkle of cashew parmesan.
- Gourmet touch: Vegan burrata, cherry tomatoes, fresh basil, and a drizzle of olive oil.
Marinela's Tips
- Do not substitute chickpea flour with other flours like almond or oat flour, as they won’t work for this recipe.
- When combining the wet and dry ingredients, whisk thoroughly to prevent lumps and ensure a smooth batter.
- Use parchment paper to prevent sticking and make it easier to remove the crust from the pan.
- Spread the batter evenly for a crispier crust (aim for about 0.2 inches/5 mm thickness).
- Don't overload with toppings to keep the crust crisp and prevent it from getting soggy.
Frequently Asked Questions (FAQ's)
No, chickpea flour is essential for this recipe. Other flours won't provide the same texture and structure.
I don’t recommend freezing the chickpea flour pizza crust, as it can turn crumbly and dry. It’s best enjoyed fresh.
No, a regular baking pan lined with parchment paper works perfectly for this recipe.
Make sure you pre-bake the crust for the initial 10 minutes. Also, avoid overloading the crust with too many toppings, as this can lead to sogginess. Ensure your oven is at the correct temperature.
It has a mild, slightly nutty flavor but absorbs the taste of your toppings well. Adding herbs helps enhance the flavor.
Yes! You can use a round pan or a standard sheet pan—just make sure it's lined with parchment paper to prevent sticking.
More Chickpea Flour Recipes
- Garbanzo bean fritters
- Chickpea flour eggs (no tofu)
- Frittata muffins with chickpea flour
- Chickpea zucchini fritters
- Vegan potato frittata
- Garbanzo bean flour banana bread
📖 Recipe
Chickpea Flour Pizza Crust (Gluten-Free & Yeast-Free)
Equipment
- 1 Round baking pan lined with parchment paper
- 1 Mixing bowl medium-sized
- 1 Whisk
Ingredients
- 1 cup chickpea flour
- 1 tablespoon olive oil extra virgin
- ½-¾ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ⅔ cup water
Pizza Toppings
- 6 tablespoons tomato sauce
- ½ batch homemade dairy-free mozzarella
- ¼ cup sliced olives
- 9-10 fresh basil leaves
Instructions
- Preheat oven to 450°F (230°C). In a bowl, mix chickpea flour, dried herbs, and salt.1 cup chickpea flour, ½-¾ teaspoon salt, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried rosemary
- Gradually whisk in water and olive oil until smooth.1 tablespoon olive oil, ⅔ cup water
- Line a 9-inch (23 cm) pan with baking paper, pour in the batter, and spread evenly. Bake for 10 minutes.
- Remove from the oven and add toppings like tomato sauce, vegan mozzarella, olives, or mushrooms. Bake another 10 minutes. Garnish with basil, enjoy.6 tablespoons tomato sauce, ½ batch homemade dairy-free mozzarella, ¼ cup sliced olives, 9-10 fresh basil leaves
Notes
- Nutrition calculations are for the pizza crust only, excluding toppings.
- Keep any leftovers in the fridge for up to 3 days. Reheat in the oven until warm.
- Use only chickpea flour—substitutes like almond or oat flour won’t work.
- Whisk the batter well to avoid lumps and get a smooth consistency.
- Line the pan with parchment paper to prevent sticking and for easy removal.
- Spread the batter evenly to about 0.2 inches (5 mm) for a crispier crust.
- See the post above for more tips and pizza topping ideas.
Nutrition
If you try this chickpea flour pizza, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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