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!
Yield: 8 slices
- 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
- 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