I love this recipe because it turns pantry staples into something so satisfying. The chickpeas create a crust that’s both sturdy and slightly nutty, pairing perfectly with any sauce or topping I choose. It’s high in protein, naturally gluten-free, and takes less than an hour from start to finish. Plus, I can easily adjust the seasonings or toppings to suit my mood or what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 can chickpeas 1 egg 2 tbsp chickpea flour 1 tsp garlic powder 2 tsp dried basil 3/4 tsp salt 1 tsp black pepper
Directions
I start by preheating the oven to 400°F (200°C). I line a pizza baking sheet with parchment paper and spray it with nonstick cooking spray.
In a food processor, I combine the rinsed and drained chickpeas, egg, chickpea flour, garlic powder, dried basil, salt, and pepper. I blend until the mixture is smooth and thick, like hummus.
I transfer the mixture onto the prepared baking sheet and spread it into a 10–12-inch circle using a rubber spatula.
I bake the crust for 15 minutes, then carefully flip it over and bake for another 10 minutes to firm it up and get it golden on both sides.
Once baked, I spread tomato sauce over the crust and add my favorite toppings—cheese, veggies, or whatever I’m craving—then bake it for another 10 minutes.
I remove it from the oven, slice, and serve immediately while it’s warm and crisp.
Servings and Timing
This recipe makes one 12-inch pizza crust, perfect for 2–3 servings. The total time is about 40 minutes: 5 minutes for prep and 35 minutes for baking.
Variations
I sometimes add a pinch of crushed red pepper or Italian seasoning to the crust for extra flavor. For a vegan version, I replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). I also like to mix in some grated Parmesan or nutritional yeast for a cheesy touch. When I want a thicker, softer crust, I spread the mixture a bit smaller on the pan.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place the slices in a 375°F (190°C) oven for 5–8 minutes until crisp again. I don’t recommend microwaving since it makes the crust soft. I can also freeze the baked crust (before topping it) for up to a month; I just reheat it directly from frozen before adding toppings.
FAQs
Can I make this pizza crust vegan?
Yes, I use a flax egg instead of a regular egg for a fully vegan version.
Do I need a food processor?
I find it works best with a food processor for a smooth texture, but a blender can also work if I scrape down the sides a few times.
Can I use another flour instead of chickpea flour?
Yes, I sometimes use oat flour or almond flour with good results, though the texture changes slightly.
Is the crust crispy or soft?
It’s crisp on the edges and slightly chewy in the center, which makes it sturdy enough to hold toppings without breaking.
Can I make it oil-free?
Yes, I skip the cooking spray and use parchment paper alone; the crust still bakes nicely without added oil.
Can I double the recipe?
Absolutely. I just make sure to bake the crusts on separate trays so they cook evenly.
What toppings go best with this crust?
I love Mediterranean flavors—tomato sauce, mozzarella, olives, spinach, and feta—but it works well with any classic pizza toppings.
How do I flip the crust without breaking it?
I use another sheet of parchment paper on top, then flip the crust quickly and carefully slide it back onto the tray.
Can I make mini pizzas with this recipe?
Yes, I often divide the mixture into smaller rounds for individual pizzas, which bake a few minutes faster.
Can I store the uncooked chickpea mixture?
I prefer baking it right away, but I can refrigerate the raw mixture (covered) for up to 24 hours before baking.
Conclusion
This Easy Gluten-free Chickpea Pizza Crust is a game-changer for quick, healthy pizza nights. I love how effortless it is to make with simple ingredients yet feels so satisfying and flavorful. Whether I’m going for a light dinner or meal prep for the week, this crust never disappoints—it’s my go-to base for endless pizza creativity
A simple, protein-rich gluten-free pizza crust made primarily from chickpeas. This easy chickpea crust bakes up crispy on the edges and tender in the center, providing a sturdy, flavorful base for all your favorite pizza toppings.
Total Time:40 minutes
Yield:1 (12-inch) pizza crust, serves 2–3
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
1 egg
2 tbsp chickpea flour
1 tsp garlic powder
2 tsp dried basil
3/4 tsp salt
1 tsp black pepper
Instructions
Preheat oven to 400°F (200°C). Line a pizza baking sheet with parchment paper and lightly spray with nonstick cooking spray.
In a food processor, combine chickpeas, egg, chickpea flour, garlic powder, dried basil, salt, and pepper. Blend until smooth and thick, similar to hummus.
Spread the mixture into a 10–12-inch circle on the prepared baking sheet using a spatula.
Bake for 15 minutes, then carefully flip the crust over and bake for an additional 10 minutes until golden and firm.
Spread your desired tomato sauce and toppings over the crust, then bake for another 10 minutes until the cheese is melted and toppings are hot.
Remove from oven, slice, and serve warm.
Notes
For a vegan version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Add crushed red pepper or Italian seasoning for more flavor.
For a thicker, softer crust, spread the mixture into a smaller circle.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze the baked crust (without toppings) for up to 1 month.
