This pizza recipe is for my healthy food lovers. It has nothing to do with regular pizza dough, if you like a real Italian pizza dough try my spelt pizza dough or vegan pizza dough instead. This chickpea pizza crust is made from a simple can of chickpea and chickpea flour. Of course, you can make pizza crust from chickpea flour only, but it will be for another recipe post. The taste of chickpea is definitely present, but the proteins it adds to your pizza crust is the best part!
Why You Will Love This Chickpea Crust
30 grams of protein per base Wholesome ingredients Quick and easy Gluten-free Dairy-free Vegan Oil-free
Ingredients and Substitutions
Today I am showing you how to turn a can of chickpeas into pizza crust. This is healthy, gluten-free pizza is also dairy-free and kids approved.
Canned Chickpeas – Drain in a sieve, and quickly rinse. I didn’t try the recipe with soaked chickpeas and I can’t recommend with that option. Chickpea Flour is also called garbanzo bean flour in many grocery stores. This is your pizza dough binder, I didn’t try other flour and it’s the best gluten free flour for this recipe. Arrowroot Flour or tapioca starch. This is used to firm up the crust but also to add a chew. This makes the crust less fragile. You can also use corn flour, cornstarch, or flax meal. Salt and Spices for flavor – This is optional, but if you are not used to the light bitterness of garbanzo flour, then add the spices. I love to add garlic powder, onion powder, paprika, or Italian herbs like oregano. It adds some tasty flavors to the pizza.
Preparation
Best Toppings For Chickpea Pizza
This gluten-free chickpea pizza crust is a bit more fragile and sensitive to wet toppings. The best toppings are:
Bell pepper stripes Thin slices of mushrooms Olives Thin slices of zucchini Baby Spinach leaves Vegan feta cheese Vegan mozzarella Fresh herbs like fresh basil or oregano Vegan almond ricotta
Expert Tips For Chickpea Pizza Crust
Get the texture right. The dough is a pressed-in pizza dough, which means it looks like a muffin batter or thick hummus rather than classic pizza dough. Make sure you blend, scrape the food processor bowl many times, and repeat until the batter has no more pieces of chickpeas. If it is too thick or dry, add water in small additions. If it is too wet and liquid, add more chickpea flour or tapioca starch one tablespoon at a time. Bake on a pizza tray with holes for an ultra-crispy texture. Oil the parchment paper very well to prevent the batter from sticking to the sheet. Spread the batter to a thin layer for an ultra-crispy pizza crust. Avoid too-watery ingredients that soften the dough. Prebake until ultra crispy so the dough is holding well.
More Pizza Crust Recipes
