Chickpea Crust Pizza | Grain-Free Recipe
This grain-free Chickpea Crust Pizza features a crispy, protein-packed base made from chickpea flour and tapioca starch, topped with fresh tomatoes, a blend of shredded mozzarella and Parmigiano-Reggiano cheeses, and fragrant herbs. Cooked first on the stovetop for a perfect golden crust and finished under the broiler, this pizza offers a delicious, gluten-free alternative for pizza lovers seeking a nutritious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 slices 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
For the Pizza Base
- ⅔ cup (93 g) chickpea (garbanzo bean) flour
- ¼ cup (32 g) tapioca starch/flour
- 1 tablespoon dried herbs (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
Topping Options
- Handful of grape or cherry tomatoes, sliced in half lengthwise
- Shredded and/or shaved cheeses (combination of shredded mozzarella cheese and shaved Parmigiano-Reggiano)
- 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, dried herbs, kosher salt, and freshly ground black pepper. Whisk these ingredients together to ensure they are evenly combined.
- Add wet ingredients. Pour in the lukewarm water and 1 tablespoon (14 g) of extra virgin olive oil. Whisk the mixture until smooth and free of lumps. Add the grated Parmigiano-Reggiano cheese and stir well to evenly distribute it throughout the batter.
- Prepare the pan and pour the batter. Place a 10-inch cast iron or other heavy-bottom saucepan on medium-high heat and add the remaining 2 tablespoons of olive oil. Allow the oil to heat until it’s shimmering and rippling.
- Cook the pizza base on the stovetop. Pour the batter into the hot pan and gently shake and spread it out evenly to form a uniform layer. Arrange the halved grape or cherry tomatoes on top, cut side up. Sprinkle the shredded and/or shaved cheeses over the pizza, then season with freshly ground black pepper and add additional dried oregano and/or basil as desired.
- Cover and cook until set. Cover the pan with a lid to trap heat and steam, cooking the pizza until the center is set and the underside is golden brown, about 5 to 7 minutes.
- Broil to finish. Remove the lid and transfer the pan under the oven’s broiler. Broil the pizza until the top is bubbly and browned, approximately 3 minutes. Keep a close eye to prevent burning.
- Cool and serve. Remove the pan from the oven and transfer the pizza to a wire rack to cool slightly, allowing the cheese to set. Once slightly cooled, transfer the pizza to a flat cutting surface, slice it into 6 pieces, and serve warm for the best flavor and texture.
Notes
- Parmigiano-Reggiano adds depth to the crust but can be omitted or substituted with a vegetarian hard cheese if dairy or Parmesan is unavailable.
- Use a heavy-bottom pan like cast iron to ensure even heat distribution and a crispy crust.
- The combination of chickpea flour and tapioca starch gives the crust a stretchy, pliable texture that’s gluten-free.
- Covering the pan during stovetop cooking helps the batter set uniformly without drying out the top before browning the bottom.
- Broiling at the end creates a nicely browned, bubbling cheese topping reminiscent of traditional pizza ovens.
Keywords: grain free pizza, chickpea flour pizza, gluten free pizza, vegetarian pizza, healthy pizza crust, easy pizza recipe
