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  • 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.

Comments (7)

(4 from 5 votes)
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Joanne11 months ago
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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 ‘

Matt12 months ago
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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

Lily12 months ago
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Is there something I can substitute for apple cider vinegar in this recipe?

Eileen1 year ago
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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.

JN1 year ago
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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.

Zack1 year ago
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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.

Linda2 years ago
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Looks inspirational!

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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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