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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 quickly, and even reheat and eat.
Why this recipe works
This crust isn't made with chickpeas, but instead with chickpea flour (also known as garbanzo bean flour). The Banza brand chickpea pizza that's sold in frozen food sections of many grocery stores seems to be made with whole chickpeas.
This recipe works so well with chickpea flour because it's made from a single ingredient, like canned chickpeas, but without moisture. That makes it easier to control the balance of ingredients. It does have a chickpea aroma, but I barely taste it in the pizza.
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 easy and relatively inexpensive.
Adding some tapioca starch for texture makes a high fiber batter that doesn't need to be shaped or baked in the oven.
It doesn't make a crust that is exactly like the Banza brand pizza crust. But if you compare the main ingredients in the Banza crust (Chickpeas, Water, Tapioca, Cocoa Butter, Olive Oil) with the main crust ingredients here (chickpea flour, tapioca flour, olive oil, and water), they're very similar.
How to make chickpea pizza crust
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 the texture is like
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.
Ingredient substitutions
Dairy free
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).
Tapioca starch
Tapioca starch has a unique ability to provide a chewy texture to this grain free crust. If you just don't have it, I highly recommend ordering it to use in this recipe and many others. If you can't have it, you can try glutinous rice flour, also known as sweet white rice flour in its place.
Olive oil
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.
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.
Innovative and nutritious! A great alternative for those looking to cut grains without sacrificing flavor or texture. Thanks for sharing this recipe!
You’re very welcome, Ken!
Mmmm absolutely delicious! I had chickpea flour in the pantry and was craving pizza last night. In the past, when I used chickpea flour, the taste was predominant. With this crust I taste herby cheesiness and it’s perfect. I cooked the crust in a skillet (flipped it over to cook both sides) and then put it on a baking sheet, added my sauce and toppings. I let it broil just long enough for the cheese to melt and the pepperoni to crisp up. This will definitely be my go to recipe. I’m going to try with spray oil instead of the 2 T oil in the skillet next time, cause it is a lot of oil.
I’m really glad, Anna. I’m really sensitive to that chickpea flour flavor and aroma, but you’re right that here the cheesiness of the Parmesan really covers it. Thanks for sharing your tweaks!
Hey, what can i use instead of tapioca starch/flour?
There is no true replacement for tapioca starch, Pooja. Unless you can’t tolerate that ingredient, I highly recommend that you purchase it to use. Sometimes superfine glutinous rice flour works as a replacement, but not always and you’d have to experiment!
I’ve been making a vegan version of this with 2 Tbsp nutritional yeast and 1 Tbsp Violife mozzarella-style instead of 1/2 oz dairy cheese, and so many different toppings – artichoke hearts, olives, roasted red pepper strips, chopped kale. So fast and really delicious! And if you add garlic and onion powder, it tastes like Pizza Hut breadsticks. 🤩 Thank you for the recipe.
Can you freeze this crust?
Hi, Tracy, I haven’t ever frozen it, since it’s so easy to make and doesn’t make a large pizza, but other readers have commented that they’ve frozen it successfully, yes!
Going to make it tonight. Was just wondering if you could bake it in the oven at 400 for7 minutes then add toppings and bake again for 6 minutes
I’ve only made this on the stovetop, Carol, so I can’t say for sure. I’d really recommend making it at least once as written before you modify the method.
Thank you so much. Will let you know the result. Will do it per your recipie then I will try in oven
Love your recipes. Thank you.
You’re so welcome, Jackson!
Way better tasting than I thought it would be, and so easy to prepare! I will be making this quite often and sharing the recipe!
I’ll be honest, Kathy, I have the same reaction basically every time I make this recipe. Better-tasting than you’d expect, given that it’s made with chickpea flour, which I normally really don’t care for!
Looks yummy. I will definitely cook the pizza. I like the fact that it is cooked stove top as I do not have an oven and it is gluten free for that matter. Thank you soo much
What is the purpose of the Parmigiano in the crust? Can I replace it with ground nuts? It seems like would be the same texture. Thank you
The cheese in the crust is for flavor, not for crunch, Alina. It melts. I don’t recommend replacing it with ground nuts, no.