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This chickpea crust pizza is naturally grain free, needs no yeast, and is made on the stovetop in minutes. A healthy pizza crust that you can make in minutes, and even reheat and eat.
Table of Contents
- What is chickpea crust pizza?
- Is this chickpea crust pizza the same as Banza pizza crust?
- How is this chickpea pizza crust pizza made?
- What kind of texture does this chickpea crust have?
- Chickpea crust pizza: Ingredients and substitutions
- Chickpea crust pizza recipe
- Chickpea Crust Pizza | Grain Free Recipe
What is chickpea crust pizza?
This crust isn't made with chickpeas, but instead with chickpea flour (also known as garbanzo bean flour). I think the Banza brand chickpea pizza that's sold in frozen food sections of many grocery stores is made with whole canned or dried chickpeas.
I chose to make this recipe with chickpea flour because the flour has no moisture, which makes it easier to control the balance of ingredients. It does have a chickpea aroma, but I barely taste it in the pizza.
I don't often bake with chickpea flour, but it really works here. It, along with some tapioca starch/flour for texture, makes a high fiber batter that doesn't need to be shaped or baked in the oven.
If you were looking for a recipe for “chickpea pizza,” that's a standard pizza crust topped with whole chickpeas and often bbq sauce. This isn't that!
Here, the crust itself is made of chickpea flour, which is simply dried chickpeas/garbanzo beans that have been ground into a fine powder. I did not grind my own chickpea flour, since buying it is rather easy and relatively inexpensive.
Is this chickpea crust pizza the same as Banza pizza crust?
No, this recipe for chickpea pizza doesn't make a crust that is exactly like Banza pizza crust. But if you compare the main ingredients in frozen Banza pizza crust (Chickpeas, Water, Tapioca, Cocoa Butter, Olive Oil) with the main crust ingredients here (chickpea flour, tapioca flour, olive oil, and water), they are relatively similar.
How is this chickpea pizza crust pizza made?
Think of chickpea crust pizza as a dressed up version of socca, or a similarly unleavened chickpea flour flatbread. It's also made in a pan, usually with equal amounts' chickpea flour and water.
I've made socca before, and it's lovely in a very uncomplicated way. I like it best when it's super crispy on the outside.
This chickpea crust is made with a combination of chickpea flour and tapioca starch/flour, and has added oil and cheese, along with water, in the batter. I like to add a few different dried herbs and spices to the batter, too. Unlike banza pizza crust, the cheese is on top—and also in the crust itself.
The simple batter is poured into a hot skillet with rippling hot oil, topped immediately, covered, and cooked until browned on the bottom. Then, the top is broiled to fully melt and brown the cheese and create crispness.
What kind of texture does this chickpea crust have?
Adding olive oil and cheese to the crust itself provide richness and savory flavor. The tapioca starch/flour adds chew and substance to its texture.
The grain-free starch added to the batter also helps the crust brown and crisp first on the stovetop and then under your oven's broiler.
If you place small, horizontally-sliced tomatoes on top of the raw batter, cut side up, and then cover them with cheese and spices, they soften in the heat but hold their shape. Only when you bite into the pizza do the tomatoes release their juices, though.
Chickpea crust pizza: Ingredients and substitutions
Grain free free dairy chickpea crust pizza
There is dairy in the pizza dough/batter in this recipe in the form of Parmigiano-Reggiano cheese. There is also cheese on top, in the recipe as written here.
It's easiest to replace the cheese on top with dairy-free shredded cheese (I like Violife best, but Daiya is also good). You can even use one of those cheeses to replace the shredded Parm in the batter itself, but they will have more moisture, so I recommend reducing the water by about 1 fluid ounces (2 tablespoons).
Do you have to use tapioca starch/flour in this chickpea crust pizza?
Yes! You must use tapioca starch/flour in this recipe for it to have the proper texture. You cannot use Expandex modified tapioca starch, which chemically modified and behaves very differently.
Can you replace the olive oil in this gf pizza recipe?
I like to use extra virgin olive oil in both the batter/dough and in the pan to cook the crust. It adds a richness and flavor that add body to the taste.
You can really use any oil the taste of which you like. I don't recommend using butter in the dough, but you can use it in the pan to cook the crust.
Chickpea crust pizza recipe
Chickpea Crust Pizza Recipe
Ingredients
For the pizza base
- ⅔ cup (93 g) chickpea (garbanzo bean) flour
- ¼ cup (32 g) tapioca starch/flour
- 1 tablespoon dried herbs, (I like a combination of oregano and basil)
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup (6 fluid ounces) lukewarm water
- 3 tablespoons (42 g) extra virgin olive oil
- ½ ounce Parmigiano-Reggiano cheese, grated or ground (See Recipe Notes)
Topping options
- Handful of grape or cherry tomatoes, sliced in half lengthwise
- Shredded and/or shaved cheeses, (I like a combination of shredded mozzarella cheese and shaved Parm) (See Recipe Notes)
- Freshly ground black pepper
- Dried oregano and/or basil
Instructions
Make the pizza base.
- In a small bowl or other mixing container, place the chickpea flour, tapioca starch/flour, herbs, salt, and pepper, and whisk to combine.
- Add the water and 1 tablespoon (14 g) of the olive oil, and whisk until smooth. Add the Parmigiano-Reggiano cheese and mix to combine.
Prepare and cook the pizza.
- Place a 10-inch cast iron or other heavy-bottom saucepan over medium-high heat, and add the remaining 2 tablespoons olive oil. Heat the oil until rippling.
- Pour in the batter and shake and spread it out into an even layer. Top with the sliced tomatoes (cut side up), shredded and/or shaved cheeses, pepper and herbs.
- Cover the pan and allow the pizza to cook until set in the center and browned on the underside (5 to 7 minutes).
- Uncover the pan and place under your oven’s broiler. Cook until the top is browned and bubbling (about 3 minutes).
- Remove from the oven and transfer the pizza to a wire rack to cool for a moment, until the cheese sets.
- Transfer the pizza to a flat cutting surface, slice it into 6 pieces and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made up the crusts for supper- one for each of us, and had several toppings prepared. Each person dressed their pizza as per their liking. Everyone agreed that the crusts were great! Good taste and texture. I also liked how easy they are to make compared to other GF pizza crusts I have tried. Thank you!
Nicole, I love all of your recipes. I have also bought all of your books. You have changed the quality of my life.
I am looking forward to making the stove top pizza since my oven has died. You are so creative.
Thank you so much for the kind words, Janet. I’m so sorry that your oven died, but glad that you can still have pizza!
I used to be able to print out your recipes but now you have to sign for some Grow account and receive Ads…not right!! I’ve already signed up for your emails, I don’t want any spam.
There is no spam involved, D’anah. Grow is a service that allows you to save your favorites on my blog and on any other blog that runs the same service, and it allows my advertising management company to serve you more relevant advertisements, not more advertisements. You won’t receive any more emails, as you’re already on my email list. And if you’re not seeing any ads on my site, it’s because you’re using an ad blocker, which means that I don’t get paid for my hard work.
I’m afraid there’s no way for me to customize the window that asks you to sign up for Grow to print, so I can’t explain up front that you won’t receive any additional emails from me or anyone else if you sign up.
If you don’t want to add your email to Grow, you are welcome to browse the website, but you won’t be able to print my recipes which I provide to you free of charge. Thanks for your understanding.
Thank you for explaining the Grow account. I’ll browse only..
Thank you so much for this recipe! My son was recently diagnosed with celiac and I’ve been trying to find recipes that are delicious and affordable. This is perfect! I did flip the crust, added pizza sauce, toppings and cheese. I even froze one with all the toppings and it still worked out great!!
You’re so welcome, Joleen. Those early days after diagnosis can be very overwhelming, but I promise it gets easier and better as you get more hopeful and feel more confident.
Can you substitute other cheese e.g. pepper jack for the Parmigiano-Reggiano cheese?
You’d need a hard cheese like Parm, John, or it has too much moisture. Please see the recipe notes about making this dairy free if you’d like to try using something with more moisture than Parm.
We really loved it. The first time, I topped with mozzarella. The second time, I didn’t top and flipped over to crisp the top, then we put butter on it. It’s so fast to put together and cook. It can be made at moments notice.
That’s a great idea, Leslee, to flip and crisp on the other side. I’m going to have to try that! So glad you liked it, and yes! A moment’s notice is all you need.
Good Morning Nicole,
Can you please let me know which of your books has the empanada recipe, and which is a better way to purchase so you get the most profit? I purchase the bakes bread book and love it!! Thanks,
Martica
Hi, Martica, that’s so kind of you to ask. I really appreciate it! I literally make almost nothing from my traditionally published cookbooks ($1 per book, and only once the book has earned out its modest advance), which is why I don’t write them any more, and don’t really promote them. But I do think you’d really enjoy Gluten Free Small Bites! It has empanada dough (which is also here on the blog, actually), and all sorts of other, similar recipes—plus ways to use the dough. If you’d like to buy it where I get a small affiliate bonus, you can use this link on Amazon. Thank you again, and I’m so glad you’re enjoying Bakes Bread.
This looks great! As I’m dairy free, I’m wondering can you leave the cheese out of the dough all together?
Please see the Ingredients and substitutions section, Laura. No, you can’t leave out the cheese without a substitute.
Hi Nicole,
Is it possible to use arrowroot as a substitute for tapioca starch? I have that handy and have read that it can be a substitute. What do you think?
There isn’t a real substitute for tapioca starch/flour, Nancy, as I discuss in the post. Arrowroot doesn’t have the stretch that tapioca starch does. I’ve recently had some success replacing tapioca starch with superfine sweet white rice flour (a.k.a. glutinous rice flour), but I’d highly recommend just buying some tapioca starch to use. I use it frequently.
This is a hit! I needed a rustic bread-type accompaniment to a bean stew. Found this recipe and had to make another batch during dinner to satisfy the family. I made it without tomatoes. I had different results each time, so need to follow the instructions closely to get it right.