Name: Chock-Full-of-Veggies Chickpea Flour Pizza Crust
Total time: 45 min
Ingredients: 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; 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; 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

Ready In: 45 minutes
Makes 1 10-inch pizza
print/save recipe

Please enter your email to continue.

Cancel

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!

By Darshana Thacker, Jan 13, 2017

Ingredients

Crust

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

Instructions

Combine the chickpea flour, plant milk, tahini, vinegar, baking powder, salt, and pepper 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. Transfer to a cooling rack to cool completely, about 10 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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.
Top the crust with the marinara sauce, sautéed vegetables, and nutritional yeast. Bake for 15 to 20 minutes.
Remove pizza from oven and garnish Garnish with fresh basil (for Variation 1) or crushed red pepper (for Variation 2). Serve immediately.

tags:

(2)

2 Comments

Comments (2)

(3 from 2 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Zack3 months ago

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.

Linda5 months ago