The best recipe for gluten free pizza - chickpea flour crust

Chickpea Pizza with Eggs, Spinach and Tomatoes

In Dinner, Easy Impress, Gluten-Free, Recipe, Vegetables by Tom10 Comments

The best recipe for gluten free pizza - chickpea flour crust


Gluten-Free Chickpea Flatbread Pizza Crust Recipe


“I want Pizza!!”  We all have the craving, so why fight it?  This gluten-free pizza recipe will leave you not only satisfied, but inspired to create all kinds of pies.  The chickpea crust has a uniquely creamy and hearty taste that will fill you with happiness.  Not to mention, the crust is soooo easy to make, you will never have the urge to deal with a ‘regular’ pizza dough again!

Recipe Inspiration Food Matters, Mark Bittman

This recipe has become a busy evening favorite at my house.  As with any pizza, you can make it as complicated or simple as you like.  I erred on the simple side for this ‘za (as my brother the pizza delivery driver says…) to help you get a handle on this method of creating the crust.  Also, with a pizza this basic, you likely have most of the ingredients in your fridge.

This dish has evolved from the Mark Bitman recipe for Easy Whole Grain Flatbread.  He mentions building the pizza after the bread (crust) is fully cooked, but I have modified the cooking times to accommodate a hearty dose of toppings.

I have baked this off quite a few times and have included a few tips below that will aide you in a perfect pizza on your first try.

Ingredients for the best gluten-free pizza recipe - Eat with Tom Chicago foodblog


Chickpea Pizza Crust Recipe with Eggs, Tomatoes and Spinach


Ingredients

Crust

  • 1 ½ cups – dry chickpeas (garbanzo beans) ground into flour
  • 1/2 teaspoon of salt
  • 2 1/2 cups water
  • 2-3 tablespoons olive oil

Toppings

  • 1 cup – pizza sauce
  • 12 ounces – fresh mozzarella
  • 2 handfuls – spinach
  • 3 – roma tomatoes, sliced thinly
  • 4 to 6 – eggs
  • salt and pepper to taste

1. Grind chickpeas into flour with blender.  This is really loud, but works well.  Grind on medium to high speed for about 1-2 minutes depending on the blender.  The end result should be coarse flour texture.  I have experimented in grinding it till super fine, but found I prefer a little more texture.
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2. Add salt and restart blender on the low setting.  Slowly add water to combine.  Alternatively you can place the chickpea flour into a large mixing bowl and slowly whisk in water.  The mixture should resemble a thin pancake batter.

3. Transfer to a mixing bowl and let the batter rest for an hour (up to 12 hours).  This allows the liquid to penetrate and creates a smooth, creamy texture for your crust.  No time to wait?  Just soak it while the oven preheats, it will still be great!
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4. Preheat the oven to 450F.  Add a drizzle of olive oil to the chickpea batter and stir.  Line a half sheet pan (13×18) with parchment paper and lightly coat the paper with olive oil.  Prepare pizza topping ingredients.
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5. Pour the batter into the pan, swirl to spread evenly and to the edges.  PLEASE, FOR THE LOVE OF PIZZA, DO NOT STIR IT IN THE PAN WITH YOUR SPATULA! IT WILL STICK AND YOUR FRIENDS WILL LAUGH AT YOU.  It should look like a big pancake!
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7. Put pizza crust into the oven and cook for 20 minutes or until the bread begins to brown slightly on the edges.  Some small cracks may emerge on the surface too, no worries.
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8. Remove the pan from the oven.  Gently loosen the crust from the parchment paper to ensure a smooth lift off when loaded with your toppings.
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9. Build your pizza by spreading the pizza sauce first,then cover with spinach, tomatoes, and mozzarella.  Salt and pepper as desired.  Return to oven for 10 minutes.
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10. Remove pizza from oven.  Create landing zones for each egg by denting the cheese topping with the back of a large spoon.  Without the dent, your egg is likely to shoot right off the pizza!  Crack all eggs onto the pizza and return to the oven.  Cook for an additional 5-10 minutes depending on your egg preference.  Keep an eye on the pizza, the eggs can go quick and will continue to cook during the resting period.
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11. Remove from oven and transfer pizza to a cooling rack.  Allow to rest for 3-5 minutes.  Transfer to a cutting board and cut as desired.

Let’s Eat!

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5.0 from 1 reviews
Chickpea Pizza with Eggs, Spinach and Tomatoes
 
Prep time
Cook time
Total time
 
This gluten-free pizza recipe will leave you not only satisfied, but inspired to create all kinds of pies. The chickpea crust has a uniquely creamy and hearty taste that will fill you with happiness, guilt free. Not to mention, the crust is soooo easy to make, you will never have the urge to deal with a 'regular' pizza dough again!
Author:
Recipe type: Dinner
Cuisine: Gluten-Free
Serves: 6
Ingredients
Crust
  • 1 ½ cups - dry chickpeas (garbanzo beans) ground into flour
  • ½ teaspoon of salt
  • 2½ cups water
  • 2-3 tablespoons olive oil
Toppings
  • 1 cup – pizza sauce
  • 12 ounces – fresh mozzarella
  • 2 handfuls – spinach
  • 3 – roma tomatoes, sliced thinly
  • 4 to 6 - eggs
  • salt and pepper to taste
Instructions
  1. Grind chickpeas into flour with blender. This is really loud, but works well. Grind on medium to high speed for about 1-2 minutes depending on the blender. The end result should be coarse flour texture. I have experimented in grinding it till super fine, but found I prefer a little more texture.
  2. Restart blender on the low setting and slowly add water to combine. Alternatively you can place the chickpea flour into a large mixing bowl and slowly whisk in water. The mixture should resemble a thin pancake batter.
  3. Let the batter rest for an hour (up to 12 hours). This allows the liquid to penetrate and creates a smooth, creamy texture for your crust. No time to wait? Just soak it while the oven preheats, it will still be great!
  4. Preheat the oven to 450F. Line a quarter sheet pan (9x13) with parchment paper and lightly coat the paper with olive oil. Prepare pizza topping ingredients.
  5. Pour the batter into the pan, swirl to spread evenly and to the edges. PLEASE, FOR THE LOVE OF PIZZA, DO NOT STIR IT IN THE PAN WITH YOUR SPATULA! IT WILL STICK AND YOUR FRIENDS WILL LAUGH AT YOU. It should look like a big pancake!
  6. Put pizza crust into the oven and cook for 20 minutes or until the bread begins to brown slightly on the edges. Some small cracks may emerge on the surface too, no worries.
  7. Remove the pan from the oven. Gently loosen the crust from the parchment paper to ensure a smooth lift off when loaded with your toppings.
  8. Build your pizza by spreading the pizza sauce first,then cover with spinach, tomatoes, and mozzarella. Return to oven for 10 minutes.
  9. Remove pizza from oven. Create landing zones for each egg by denting the cheese topping with the back of a large spoon. Without the dent, your egg is likely to shoot right off the pizza! Crack all eggs onto the pizza and return to the oven. Cook for an additional 5-10 minutes depending on your egg preference. Keep an eye on the pizza, the eggs can go quick and will continue to cook during the resting period.
  10. Remove from oven and transfer pizza to a cooling rack. Allow to rest for 3-5 minutes. Transfer to a cutting board and cut as desired.
  11. Let’s Eat!
 

Comments

    1. Author

      Thanks Vina! Try it out, I can’t wait to hear about your successes with it!

  1. This looks fantastic; can’t wait to try it. Never thought of egg on pizza!

    Tom, any thoughts on food-processor-ing canned chickpeas (already moist) and skipping the add water to flour step?

    1. Author

      Hi Caitlin,
      I just re-read your question about “CANNED” chickpeas. These will not work because they are already cooked and will not blend up into the flour for the crust. You just need to buy some dry ones from the bulk section of your favorite grocery store. They are super cheap, worth a try!! Good Luck!

      1. Ooh, thanks for the update! You caught me in time. I’m doing a cleanse this week but thinking this pizza might be my back-to-the-real-world meal!

    2. YUM. Update – this was awesome! I did only have to cook my crust for about 9-10 minutes before it was ready to go. I topped with spinach, tomatoes, pre-cooked chicken, and mozzarella. And while grinding the dry chickpeas was maybe the loudest, most terrifying thing my cat has ever experienced – I doubt I’ll use traditional pizza dough again! Great recipe!

    1. Author

      Grinding it yourself just makes the chickpea flour, so pre-ground should be just fine! When you look at the photos of the post-blended flour, seems like it is just around 2.5 cups when all fluffed up. It is pretty forgiving recipe, so you can approximate it. Good luck!

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