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Chickpea flour crust pizza

chickpea flour pizza crust 1

Unfortunately, it’s not just the crust that can cause complications. It can also be what’s used as a base and the combination of toppings. You can’t always ensure your order won’t be cross-contaminated with allergens. And when you go through all the obstacles of customising your pizza, you can’t guarantee it’s going to be exactly right on pick-up.

Instead, I’ve had to look into homemade alternatives like a sweet potato crust pizza (you can find the recipe to this in my earlier Instagram posts) and now, this new chickpea flour crust.

You can find the recipe for the chickpea flour crust below. Having issues with the acidity of tomatoes and in general, nightshade vegetables, I’ve also incorporated a beetroot marinara as the base. The beetroot marinara recipe can be found in here. If you’re unable to pre-make your marinara, a pesto base or hummus base would be perfect on this crust.

I’ve topped the pizza with arugula, mushrooms, olives and spring onions but you could throw anything on top!

This chickpea crust requires only 8 ingredients, takes as little as 30 minutes to make and what I love about this recipe, is that it’s completely customisable and free of allergens. It’s also budget friendly – a lot cheaper than picking one up from the store.

If you do get a chance to give this simple chickpea flour pizza crust a go, leave a comment/rating below and don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how your pizza turns out!

Looking for another budget friendly meal? Be sure to check out my easy curried fried rice with vegetables recipe.


Chickpea Flour Pizza Crust
  • 2 cups chickpea (besan) flour
  • 2 tsp oregano
  • 1/2 tsp chilli flakes
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup filtered water
  • 2 tsp olive oil
  • salt & pepper, to taste
  1. Preheat the oven to 180ºC / 350ºF.

  2. Mix chickpea flour, oregano, chilli flakes, garlic powder, onion powder, salt and pepper. Incorporate filtered water and olive oil.

  3. Pour out on a parchment lined tin - this isn’t going to be a regular dough, although a wetter consistency it should still stick together - similar to a pancake. The final result will be a thin and crispy crust - so don’t worry too much about the consistency right now.

  4. Place in oven and cook for 20 minutes.

  5. Take out of oven, flip the crust and top with marinara and desired ingredients.

  6. Place back in the oven for another 10 minutes.

  7. Slice and enjoy!

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