• Ready In:
  • Makes 1 10-inch pizza

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. Having the frozen crust and bottled marinara sauce always on hand means any night can be pizza night.

I’ve offered two variations for topping combos. Choose your favorite, and feel free to experiment with your own!



  • 1 cup chickpea flour
  • 1 cup unflavored, unsweetened plant-based milk
  • 1 tablespoon tahini
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Ground black pepper
Toppings (Variation 1)
  • 2 cups shredded kale
  • 1 zucchini, cut into ½-inch dice
  • ½ onion, cut into ½-inch dice
  • ½ cup frozen corn
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast
  • 1 tablespoon finely chopped fresh basil
Toppings (Variation 2)
  • 1 red bell pepper, cut into ½-inch dice
  • 1 zucchini, cut into ½-inch dice
  • ½ cup cauliflower, cut into ½-inch florets
  • ½ cup broccoli, cut into ½-inch florets
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon crushed red pepper flakes


  1. Combine the chickpea flour, plant milk, tahini, vinegar, baking powder, salt, and pepper in a blender. Blend into a smooth batter.
  2. 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. Transfer to a cooling rack to cool completely, about 10 minutes.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  4. In a separate skillet, combine the first four vegetables from your chosen toppings combo (Variation 1 or 2). Cook the vegetables on medium-low heat for 5 to 7 minutes, until the vegetables are lightly cooked and (in the case of Variation 1) the kale has wilted. Add 1 to 2 tablespoons of water if needed to keep the vegetables from sticking.
  5. Top the crust with the marinara sauce, sautéed vegetables, and nutritional yeast. Bake for 15 to 20 minutes.
  6. Remove pizza from oven and garnish Garnish with fresh basil (for Variation 1) or crushed red pepper (for Variation 2). Serve immediately.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 DarshanasKitchen.com for more.

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