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+ servings

Gluten Free Chickpea Flour Pizza Crust

This gluten free chickpea flour pizza crust is easy to make, versatile, and perfectly textured.  For your next game night, this swoon-worthy crust is a great choice for your table!
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Entrée
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 8 slices
Author: The Local Sprout


  • 2 cups chickpea flour
  • 3 Tbsp arrowroot powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp sea salt
  • pinch black pepper
  • 1 Tbsp. olive oil + extra for greasing
  • 1 cup water

Toppings (optional)*

  • easy marinara sauce cheese, sautéed or roasted veggies, chopped greens, fresh or died herbs, etc.


  • Preheat oven to 375°F. Lightly grease a round pizza pan.
  • In a large bowl, whisk together the chickpea flour, arrowroot powder, garlic powder, oregano, salt, and pepper.
  • Pour in the olive oil and water. Mix until well combined. You should have a sticky mixture (not a traditional, rollable pizza dough)—see picture for reference.
  • Using a rubber spatula, drop your dough into the center of your prepared pizza pan. Gently spread it out into a thin, 1/4 inch thick circle—see picture again for reference. Bake for 15 minutes or until dough is firm.
  • Remove baked crust from pan and top with your favorite toppings. Place back in oven and bake for another 5-10 minutes or until toppings are hot and cooked to perfection.
  • Serve warm. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.


*I topped my chickpea flour pizza crust with my easy marinara sauce, sautéed garlic and onion, chopped spinach, roasted butternut squash and blue cheese.
Nutrition information is a rough estimate of 2 slices or 1/4 of the recipe without toppings.


Serving: 2g | Calories: 236kcal | Carbohydrates: 32.9g | Protein: 10.3g | Fat: 6.6g | Saturated Fat: 0.8g | Sodium: 499mg | Fiber: 5.1g | Sugar: 5g