This canned Chickpea Pizza Crust is a thin crispy gluten-free pizza crust made with just 4 simple ingredients, and packed with 30 grams of protein per base. It’s a tasty alternative to my vegan pizza dough if you are after something simple and healthier.
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
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.
- In a food processor add the drained, canned chickpea with water, flour of choice, spices if used, and arrowroot flour. Preheat the oven to 400°F (200°C).
- Blend into a smooth batter, moist, and a bit wet but not liquid. It should looks like a thick hummus. If too liquid add extra tablespoons of chickpea flour or tapioca starch to thicken.
- Pour the dough into the center of the paper, grease your fingers, and press down into a 10-inch crust. Make sure you spread the batter as thin as a classic pizza. If it is too thick, it will take longer to bake and stay soft. My tip is to keep some thicker borders as you would for a classic pizza dough for a crispy side.
- Line a large baking sheet, or even better, use a pizza tray with holes for crispier pizza. Line with parchment paper and grease with olive oil.
- Pre-bake the chickpea base on the center rack of the oven for 15 minutes until dry and crispy.
- Remove from the oven, and spread any pizza topping you like like marinara sauce, vegan cheese, and veggies.
- Return to the oven and bake for an extra 10 minutes, or until the cheese is melted.
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
- Thin slices of zucchinis
- 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.
Frequently Asked Questions
I haven’t tried other canned beans, but I am confident that this recipe would work with cannellini beans or, eventually, black beans, but the crust color might be unappealing.
It has a chickpea flavor, a bit bitter if you use more chickpea flour, but overall, with the pizza toppings, you won’t taste the chickpea much. The pizza crust is thin, crispy, and a bit chewy, thanks to the addition of starch.
Store leftovers in the fridge, in an airtight container, or on a plate covered with foil. The next day, place the slices in the air fryer at 350°F (180°C) for 5 to 7 minutes, until warm and crispy. Or, rewarm in a pre-heated oven at 350°F (180°C) on a baking sheet for 10 to 12 minutes.
You must use chickpea flour for the best texture and the addition of a starchy flour make the crust flexible, you can hold the slice in your hand without breaking.
More Pizza Crust Recipes
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Chickpea Pizza Crust
- Preheat the oven to 400°F (200°C). Line a pizza dish with parchment paper, preferably a pizza tray with holes. Oil the paper well with olive oil for a crispy base that won't stick. Set aside.
- Add all the ingredients to a food processor and process until the dough is smooth, moist, not liquid. You will have to stop the food processor a few times, scrape down the sides of the bowl with a silicone spatula, and repeat until the batter is smooth and the texture looks like thick hummus. It always stays a little grainy, and that's normal, but you shouldn't see big pieces of chickpeas.
- If it's too liquid, add more chickpea flour or tapioca flour, one tablespoon at a time, to dry the dough. The batter will not be as firm as pizza dough. You won't roll it. It should look like a soft, thick, moist, sticky paste similar to a falafel batter.
- Place the batter in the center of the prepared dish and use a silicone spatula, or greased hands to press the batter and spread it into a thin 11-inch (30cm) circle. Don't shape smaller or the crust is thick, and it won't crisp.
- Prebake the crust for 15 to 18 minutes on the center rack of the preheated oven until crispy and the center looks crackled and dry.
- Remove from the oven and spread pizza sauce and any pizza topping you love. I used thin slices of vegetables and vegan cheese.
- Return to the oven for 10 minutes, until crispy or until the cheese is melted and the edges are golden brown.