Introduction

This grain-free chickpea crust pizza is a flavorful and nutritious alternative to traditional pizza dough. Made primarily from chickpea flour, it’s naturally gluten-free and packed with protein, making it perfect for a quick weeknight dinner or a casual weekend treat.

A close-up image of a pizza with six slices in a black pan lined with white parchment paper, sitting on a white marbled surface. The pizza has a golden brown crust layer with a slightly crispy texture. The top layer is melted cheese with a light bubbly golden color, sprinkled with black pepper and herbs. Scattered thin slices of red tomatoes are embedded in the cheese layer, adding bright red spots. A woman's hand with white painted nails is lifting one slice from the pan, showing the cheesy, slightly browned top and the underside of the golden crust photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (93 g) chickpea (garbanzo bean) flour
¼ cup (32 g) tapioca starch/flour
1 tablespoon dried herbs (oregano and basil combination recommended)
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
Handful of grape or cherry tomatoes, sliced in half lengthwise
Shredded and/or shaved cheeses (such as mozzarella and Parmigiano-Reggiano)
Freshly ground black pepper, to taste
Dried oregano and/or basil, to taste

Instructions

Step 1: In a small bowl, whisk together the chickpea flour, tapioca starch, dried herbs, salt, and black pepper until well combined.
Step 2: Add lukewarm water and 1 tablespoon of olive oil to the dry ingredients. Whisk until the batter is smooth, then mix in the grated Parmigiano-Reggiano cheese.
Step 3: Heat a 10-inch cast iron or heavy-bottom skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil and heat until shimmering.
Step 4: Pour the batter into the skillet, shaking and spreading it evenly to form the pizza base.
Step 5: Arrange the sliced cherry tomatoes on top, then sprinkle with shredded or shaved cheeses, freshly ground black pepper, and dried herbs.
Step 6: Cover the skillet and cook for 5 to 7 minutes, or until the pizza is set in the center and the bottom is browned.
Step 7: Remove the cover and place the skillet under the oven’s broiler. Broil for about 3 minutes until the cheese on top is browned and bubbling.
Step 8: Carefully remove the pizza from the oven and transfer it to a wire rack to cool slightly until the cheese sets.
Step 9: Transfer to a cutting surface, slice into 6 pieces, and serve warm.

Tips & Variations

Substitute fresh herbs like basil or oregano if dried herbs aren’t available for a brighter flavor.
Try adding other toppings such as olives, sautéed mushrooms, or spinach for variety.
Use a non-stick skillet if you don’t have a cast iron pan for easier cleanup.
For a crispier crust, allow the pizza base to cook a little longer before adding toppings.

Storage

Store leftover pizza tightly wrapped in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a low oven to maintain the crispy crust and melty cheese. Avoid microwaving to prevent sogginess.

How to Serve

A close-up view of a thin crust pizza resting on a round metal cooling rack. The pizza has a golden-brown crust with slightly blistered edges, topped with melted cheese that is bubbly and browned in places. Scattered pieces of sliced tomato add spots of red color among the cheese. The toppings appear slightly seasoned with specks of black pepper. The background shows a white marbled texture surface beneath the cooling rack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is chickpea flour gluten-free?

Yes, chickpea flour is naturally gluten-free, making this pizza suitable for those with gluten intolerance or celiac disease.

Can I make the dough ahead of time?

It’s best to prepare and cook the pizza immediately for the best texture, but you can mix the batter up to a few hours in advance and keep it covered in the refrigerator.