Chickpea pizza crust recipe with only 3 INGREDIENTS! Crunchy edges and holds together well so you can pile on the toppings! Free of dairy and gluten too!
Chickpea Pizza Crust (vegan, gluten-free)
You NEED this chickpea pizza crust recipe in your life. It is a pizza crust made from cauliflower and chickpea flour! It is so fast and easy, and so healthy. You are eating ALL veggies in this pizza and you won’t even know it!
Cauliflower is a cruciferous vegetable that, you probably already know, is storming the world. In the past year, recipes (and products) abound for things like cauliflower mashed potatoes, cauliflower fried rice, and one of the stars of this post — a cauliflower pizza crust.
Yes, there are other recipes, but my recipe is among the shortest, haha. I whittled it down to a magic 3.
Yes, 3 ingredients to this healthy crust.
How Healthy is Chickpea and Cauliflower in a Pizza Crust?
Both ingredients bring fiber. And make this pizza an anti-inflammatory, is an antioxidant rich cancer fighter, boosts heart and brain healthy, and is rich in protein, vitamin C, vitamin K, beta-carotene and boosts optimum digestion and detoxes as well!
And the chickpea flour also adds protein and a slew of minerals. And so do the flaxseed eggs.
How Does This Pizza Crust Taste?
Crunchy, especially on the edges. This is also partly because of my ceramic stones, so I highly recommend them. I use smaller ones here.
Okay, heard enough? Let’s get to making pizza!
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Chickpea Pizza Crust (vegan, gluten-free)
Ingredients
- 1/4 cup chickpea flour (also known as garbanzo beanflour)
- 2 cups cauliflower florets (about half-a-head of cauliflower)
- 3 flax eggs (mix 3 tbsp ground flax seeds with 9 tbsp water and let stand 5 minutes)
[optional for extra flavor]
- 1 tsp salt
- 1 tbsp basil
- 1 tbsp oregano
- 1 tbsp nutritional yeast
Pizza Stones & Parchment
Instructions
- Preheat oven to 425 degrees F with the two personal ceramic pizza stones on the oven rack.
- Make flax eggs (stir together 3 tbsp ground flax seed and 9 tbsp of water)
- Food-process or blend cauliflower florets into a rice-like consistency. Your machine's strength will dictate how finely chopped you can get your cauliflower.
- Transfer into microwave for 4-5 minutes, or until softened or boil in water for a few minutes. Either way, drain and let cool. Then, using paper towels, squeeze the cauliflower to remove as much water as possible. It's is amazing how much water cauliflower holds and the more you can remove, the crisper and better held-together your crust will be.
- Now stir that dried cauliflower rice, flax eggs and flour together with a spoon until well mixed. It will seem rather pasty and that's fine! At this point you can add seasonings you have on hand and that you like in a pizza crust - we often add some variation of basil, oregano and nutritional yeast.
- Cut parchment into circles; if you use the ceramic pizza stones I recommend, make them just under the size of the 8-inch ceramic circles.
- Spoon the crust mixture into a circle on the parchment, and use a spoon to flatten and raise the edge like a pizza crust edge. Make sure it is about 1/2" deep in thickness.
- Slide the two pizza crusts onto their respective hot ceramic stones in the oven. Don't burn yourself on the hot stones.
- Bake 10 minutes or until they are brown around the edges or as you like it.
- Pull out rack with the stones on it, top the pizzas with what you want! We spread on tomato sauce, and topped with chopped tomatoes, peppers, olives, artichokes and lots of chickpeas (garbanzo beans), and then we sprinkled on more nutritional yeast.
- Push the rack back in the oven and bake another 5 minutes at 400 degrees F or until toppings are hot.
- Enjoy! We serve by grabbing edges of the parchment and sliding a pizza on a dish. So easy!
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.
Martha
Hi mine looks nothing like your picture—very chunky from the cauliflower rice and dark from the “flax eggs.” Do you know what I’ve done wrong?
Dee Dine
Hi Martha, if you use golden flaxseed, the color might be lighter, but dark or light is the same nutrition. I think I used dark as well. The chunky issue is for sure your machines or length of time processing? It still might work, just have cauliflower chunks. Hope that helped, Dee