5-Ingredient Chickpea Pizza Crust
Made with just five simple ingredients, this chickpea pizza crust recipe is easier and faster to make than traditional pizza dough, using canned chickpeas and chickpea flour. The dough comes together with just a food processor. Oh, and it's totally gluten-free!
Servings: 8 servings
Ingredients
- 1 15-oz can chickpeas drained, 425 g
- ½ cup chickpea flour 60 g
- 1 Tbsp extra virgin olive oil 15 mL
- 1 tsp salt
- 1 large egg
Instructions
- Prep: Preheat oven to 400°F (204°C). Drain chickpeas and dry them well with paper towels.
- Blend: Add dried chickpeas and all remaining ingredients to a food processor. Blitz until smooth, scraping down the sides as needed.
- Shape: Spread dough out onto a pizza stone or parchment-lined baking sheet. Dust a rolling pin with chickpea flour and roll dough into a smooth, ¼-inch thick circle.
- Pre-Bake: Before adding any toppings, bake the chickpea pizza crust for 15 minutes, or until dry and firm to the touch.
- Top It: Remove crust from the oven. Turn the heat of your oven up to 500° F. Top the chickpea crust with your favorite pizza toppings, then return the pizza to the oven until cooked, about 4 to 5 minutes.
- Serve: Allow pizza to cool slightly, then cut into slices and serve!
Video
Notes
Can you make this without a food processor? You can make this chickpea crust with a high-powered blender, but may need to work in batches.
Storage: You can store leftover chickpea pizza in the fridge in an airtight container for up to 4 days. Or, you can take the dough, wrap it in plastic wrap, and store it in the fridge for up to 1 week or freezer for 3 months. Just let it come to room temperature and soften a bit before attempting to shape and bake.
Nutrition
Serving: 1slice | Calories: 93kcal | Carbohydrates: 12.2g | Protein: 4g | Fat: 3.2g | Saturated Fat: 0.5g | Cholesterol: 23mg | Sodium: 420mg | Potassium: 124mg | Fiber: 2.3g | Sugar: 0.7g | Calcium: 19mg | Iron: 1mg
