Marvelous Gluten Free, Grain-Free Pizza Crust (Chickpea and coconut flour)

For lunch on vegan day, I decided to make some cheeseless pizza. At first I thought I’d make a farinata (unleavened chickpea flour flatbread) but then I thought nah, making a whole new recipe would be fun. So I mixed in some coconut flour and baking flour for a more bread-like consistency, added garlic and oregano for extra pizza-appropriate pizzazz….and baked it in a cast iron skillet for crispness.

Holy moley it was amazing! It came out crisp at the edges and bready, substantial enough to eat by hand. Nice flavor from the garlic and herbs…all around a great pizza. Even Val was impressed! This recipe is definitely one I’ll be making over and over I am sure! If you are looking for a gluten free pizza crust, this would also fit the bill. (Just make sure your baking powder is gluten free.) Enjoy!

Gluten Free Pizza Crust

1/2 cup chickpea flour
5 oz. water (=1/4 cup + 2 Tablespoons)
2 tablespoons coconut flour
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 tsp EACH: dried oregano, garlic powder, xanthan gum, baking powder
(Toppings of your choice)

1. Preheat oven to 425 degrees F. Oil the inside of a 10″ cast iron skillet with 1/2 tablespoon olive oil. (Or use a pie pan)

2. Whisk together all the ingredients except toppings in a bowl until lump free. Mixture will be about the thickness of muffin batter.

3. Spread the batter evenly in the bottom of the oiled skillet and bake for 15 minutes. Use a spatula to flip the crust over and bake it for 10 more minutes. Meanwhile get your toppings out.

4. Add your sauce and toppings, and bake for 5 min more.
I topped this one with tomato sauce, roasted red and yellow peppers, kalamata olives, grilled portobello mushrooms, and a handful of baby arugula. (And a good dusting of garlic powder and hot pepper flakes).

Nutrition Facts for the crust: (per 1/2) 179 calories, 9 g fat (2 g saturated), 18 g total carbohydrate (5 g fiber), 6 g protein

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{ 17 comments… add one }

  • This fit chick January 21, 2012, 4:04 pm

    YUMYUM YUM! i loveeeeee this!

  • Tya TK January 21, 2012, 5:08 pm

    Yum! That looks so good! I will definietly need to make this. Thanks for the great post!

  • Kim January 22, 2012, 10:01 am

    Hi Georgie…I cannot find chickpea flour in my area and was wondering what I could use instead or how to maybe make my own? Thanks Georgie for all your great recipes and ideas.

  • admin January 22, 2012, 4:07 pm

    Hi Kim – I recommend buying online. I know you can get it from nutsonline.com. It’s not expensive, and well worth the trouble!

  • Yasmeen January 23, 2012, 7:34 am

    I’m totally addicted to chickpea flour. I’m lazy though and make my pie crusts and flat breads in a non stick pan and cook it on high to get it nice and crispy on the outside. This way I’m also able to eliminate the olive oil from the recipe.

    If I want more of a cracker texture I put it in the toaster after pan frying for a few minutes to dry out the inside. :0)

    FYI, I’ve come across a few recipes that say you should rest the batter before cooking, but I’ve never done that and mine seems to turn out just fine.

    I’m going to try your recipe with the coconut flour and baking powder to see how that turns out for me. :0)

  • Lisa January 24, 2012, 2:47 pm

    hey georgie! this looks awesome…will make it this weekend once i find the chickpea flour! i’ll let you know how it turns out! best, lisa

  • Neil | Butterfield January 25, 2012, 6:21 am

    Thanks for the heads up on gluten free pizza base,this will suit my wife as she is glucose intolerant. I am not sure about pizza without cheese though :-)

  • admin January 25, 2012, 4:38 pm

    Great Yasmeen! I will try it with less oil to see if it comes out more crisp! Let me know how you like it.

  • admin January 25, 2012, 4:56 pm

    Lisa, awesome! look forward to hearing your results!

  • Tami January 29, 2012, 9:10 pm

    I was just thinking I wanted to find a “healthy” way to make pizza!! So glad I found this!!

  • Lisa January 30, 2012, 11:04 am

    The verdict – Two YUMS up! (hubby came home for lunch while I was making it! He really liked it!!)
    I think my little ones would love this too. Thank you Georgie for opening up my culinary world!! Keep ‘em coming!! Best, Lisa

  • Jeremy May 12, 2012, 8:31 pm

    Georgie,

    Would these be able to be prepared in bulk? Say, while doing a Sunday ritual and having a couple pre-made crusts on hand.

  • admin May 13, 2012, 11:54 am

    Jeremy, I definitely think that would work fine. I’d cook them, and let them cool, then stack and freeze in a big plastic bag. When it’s feeling like “pizza night!” I’d pull one out add toppings, and bake!

  • Jeremy May 18, 2012, 8:34 pm

    Thanks! Would baking them be the best way to reheat them. Say I’m in desperate need of time, do you think the microwave might do an adequate enough job?

    Also, what’s the best way to get it not to stick. I have tried the olive oil in the pan, but that didn’t seem to work very well Any tips and or/tricks?

  • admin May 25, 2012, 2:54 pm

    I’d bet on baking for the crispiest crust, but I bet micrwaving would work too.

  • susan January 31, 2013, 11:57 am

    Hey Georgie,

    This crust is delicious! Every time I make it though, it always ends up quite crispy, more like a big cracker. Do I just need to play around with the cooking time or am I missing something, haha?

    Thank you!

  • Georgie February 1, 2013, 10:19 am

    Hey Susuan! You might try adding a bit more oil to the dough or reducing the cooking time or oven temperature slightly. Both should give you something a bit less crunchy. Let me know!