Chickpea Flour Pizza Crust (Gluten-Free), Plus Topping Ideas

I love this recipe for chickpea flour pizza crust. It's gluten-free, easy to make, and tastes delicious. It also holds up well with lots of veggie toppings. The best part is that it is so much lighter than a wheat crust, so you can enjoy a lot more of it. I like to cook several crusts at once and freeze them for later. (To freeze a crust, follow the instructions through Step 2; once cooled completely, transfer to a freezer-safe bag and lay it flat in the freezer. If making multiple crusts at once, place squares of parchment paper between them, to keep them from sticking together.) Having the frozen crust and bottled marinara sauce always on hand means any night can be pizza night.

Here are some topping ideas:

  • Oil-free marinara sauce
  • Sautéed veggies (such as shredded kale, frozen corn, chopped broccoli or cauliflower, and/or diced zucchini, onion, or bell pepper)
  • Nutritional yeast for a cheesy finish
  • Fresh basil or crushed red pepper (for sprinkling after baking)

By Darshana Thacker Wendel,


  • 1 cup chickpea flour
  • 1 cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or oat
  • 1 tablespoon tahini
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Freshly ground black pepper


  • Combine all ingredients in a blender. Blend into a smooth batter.
  • Heat a 10-inch nonstick skillet. Pour the batter into the skillet and cook over medium heat for 20 minutes. Lift the crust using a wide spatula and flip over. Cook for 10 minutes more. Transfer to a cooling rack to cool completely, about 10 minutes.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Top the crust with your preferred toppings. Bake for 15 to 20 minutes.
  • Remove pizza from oven. If you like, garnish with fresh basil and crushed red pepper. Serve immediately.

Comments (11)

(5 from 7 votes)

Recipe Rating

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Wilguens Belzi

I like that...

Lizette Watson

Thankyou for all yoir wonderful work from Australian vegans

Anne Schroeder

I’ve made this 3 times! So easy, the the perfect size and always filling. However, it always comes out flat. I follow it to the tee. Any suggestions?


I'm not much of a cook. However I make a flimsy egg thing for breakfast. I co9k it till I want it turned over then I slide it onto a plate then turn skillet over on top and with one hand under plate I rotate skillet upright. Works fine for me.


Very good. Must use a pan that has rounded sides . Cook crust for the full 30 min. Use any 4 topping combinations . I used sliced mushrooms, sliced mini peppers , red onions and spinach. Great ‘


This looks like it would taste great but I couldn't figure out a way to flip it over. The batter was too soft and would run in a larger non stick skillet. It filled up the 10 inch non stick skillet making it impossible to flip. Anyone have suggestions? I'm a bit inexperienced so that is likely the problem


Is there something I can substitute for apple cider vinegar in this recipe?


I found this surprisingly good. A make again. I used a well heated cast iron pan with somewhat rounded sides … slid it out and turned it over that way. Worked like a charm.


Having a good nonstick pan makes it easy to flip over. The crust is thick and holds all the vegetables well. I mixed the marinara sauce, except I used pizza sauce, with the vegetables before putting it on top of the crust. It’s great to have a pizza crust easy to that’s easy to make and doesn’t fall apart. I don’t have a blender but I have a food processor so I used it and poured it from there right into the heated pan. Next time I make it, I’m going to add an extra tablespoon of nutritional yeast.


It's absolutely impossible to flip over the crust in a 10 inch pan. The recipe looks great but I just can't cook it. The dough is too soft to flip over even with added time. Very frustrating.


Looks inspirational!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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