Nothing really beats a good old thin crust italian pizza, but I am often experimenting with other, healthier options and I really enjoy them! They are way faster, than making a real pizza dough plus they are so much more better for you. I have made already cauliflower, broccoli, pumpkin and sweet potato crust pizzas, they are all so tasty. Now I tried out this one with chickpea flour, which also turned out to be super tasty, plus it doesn’t take more than 3 minutes to prepare the dough, so it can be lifesaving.
You can eat this pizza crust by itself, or as a pizza dough with million things on the top. Believe me, it is amazing both ways, with and without toppings. You can cut it into small pieces and dip in something wonderful, or as I ate now with a simple tomato sauce as a base, with some mushroom and rocket on the top.
It is really so amazingly fast, and tastes so lovely. You can impress your guests with a great pizza spending no longer than 10 minutes in the kitchen. Oh, and it’s gluten-free of course. I highly recommend you trying it out, it could be your new favorite dough.
Chickpea Pizza Crust
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
- 1 cup of chickpea flour
- 1 cup of water
- 3–4 tbsp olive oil
- 1 tbsp herbs /thyme, rosemary, basil, oregano…/
- salt, pepper
- for the tomato sauce:
- 15 cherry tomatoes
- 4–6 dried tomatoes
- handful of basil
- 1 clove of garlic
- olive oil
- salt, pepper
Instructions
- Mix all your ingredients together, and let the mixture set room temperature for at least 3-4 hours.
- Blend everything for your tomato sauce in a food processor.
- Preheat oven to 250°C. Using a spoon create 4 thin and small “pizzas” on a baking tray out of your dough. Bake it for about 15 minutes. Take it out, add your sauce, add your toppings, and bake for an other 3-5 minutes. Enjoy!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main
This is awesome. I was just looking up chickpea flour pizza recipes this afternoon and stumbled upon this. Great pics!
Thank you, Emma 🙂
Hi Evi!
I just started to make this recipe and first I was totally scared, the dough was very liquid. But after a few hours it turned out just perfect. Thanks so much.
D.
I am so happy you enjoyed it!
I was first also a bit concerned but that’s how chickpea flour works 😉
Happy nine year anniversary of this recipe posting! CAN this sit any longer than 3-4 hours? Overnight for example?
Wow, time flies 😛
Yes, you can definitely let this sit longer than 3-4 hours, overnight is perfectly fine. You might wanna place the batter in the fridge, just to be on the safer side.