Gluten-Free Chickpea Flour Pizza Crust
Made with just 5 ingredients, this Chickpea Flour Pizza Crust is ideal for pizzas or flatbreads. Ready in minutes, it’s a great quick meal! Vegan and gluten-free.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2 people
Ingredients:
Pizza Crust
1 tablespoon olive oil
1 cup chickpea flour
2 tablespoon tapioca starch (can use ground flax instead if you’d prefer not to use tapioca)
½ tablespoon dried mixed herbs (optional)
Sea salt to taste
Toppings – all optional (feel free to use your own)
½ cup tomato sauce
½-¾ cup your favourite mozzarella (I love making my own vegan mozzarella cheese)
Tomato slices
Any other desired toppings (mushrooms, olives, basil pesto, spinach and artichokes are all delicious on this pizza)
Fresh basil leaves
Instructions:
Preheat your oven to 400°F/205°C.
Add 1 tablespoon olive oil to cast iron pan, and place in oven to heat. (If not using a cast iron pan, line a large baking sheet with parchment paper.)
Add chickpea flour, tapioca starch, dried mixed herbs and salt to taste to a mixing bowl and whisk to combine.
Add ¾ cup water, ¼ a cup at a time, whisking really thoroughly after each addition so as to avoid lumps.
When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny).
Remove cast iron pan from oven and pour batter evenly into it, so it covers surface. (If not using a cast iron pan, pour onto parchment-lined baking sheet and use a spoon to ensure evenly spread in a rough 5mm layer.)
Bake for approximately 8 minutes in oven, until pizza crust is just firm but not golden.
Spread a layer of tomato sauce over pizza base, scatter over cheese and top with tomato slices and/or other desired toppings.
Bake another 7-10 minutes, until cheese is melted and toppings are cooked.
Scatter pizza with basil leaves before serving. Enjoy!
Notes:
Toppings – Try a combination of the following: tomato sauce, basil, artichokes, spinach, mushrooms, bell peppers and vegan mozzarella.
Tapioca-free version – Substitute 2 tablespoon ground flax or chia seed instead. Note, this will give a slightly les pliable texture.
Avoid lumpy batter – Ensure you add the water SLOWLY as you mix the batter, ¼ cup at a time.
Make sure the pan is hot! This (combined with the olive oil in the pan) will help make these gluten-free crusts crispier and cook faster.
Nutritional Info:
Calories: 274kcal | Carbohydrates: 35.8g | Protein: 10.3g | Fat: 10.1g | Saturated Fat: 1.3g | Sodium: 30mg | Potassium: 399mg | Fiber: 5.1g | Sugar: 5g | Calcium: 27mg | Iron: 2mg