This pizza crust/flatbread is the answer to all my foodie prayers! For someone who is allergic to yeast, wheat, soy, dairy, gluten and eggs, it is almost impossible to find a suitable pizza crust or flatbread that doesn’t taste like cardboard. Until now!
When I discovered you can literally make a light, soft, chewy and flavorful pizza crust/flatbread out of just chickpea flour and water, I was skeptical. I thought, this seems too healthy, too easy and too right for me. Well, I was right! It was all those things and more! This chickpea flour pizza crust/flatbread tastes incredible and actually doesn’t require much effort at all. Before you know it, you will be shouting “pizza night!”
This protein-packed pizza crust/flatbread recipe is easy to pull together. It is perfect for anyone with a gluten sensitivity since it is made from chickpea flour, water, salt and just a touch of oil. Sometimes I add maple syrup and additional seasonings for more flavor. Once you master the simple method you can experiment with your favorite combinations. Try adapting the seasonings to what you are serving the flatbread with. I love to dip it in homemade pesto sauce or flavored olive oils and serve alongside soup or salad for a more filling meal.
If you go to my Instagram account, under my story highlights, go to “PIZZA” to see me make this pizza/flatbread from start to finish (with some fun vegetable toppings). Hopefully this demo helps you visualize how easy this recipe is. Below it is shown as a Hot Pepper Socca Flatbread (Nacho-Style). A fun Mexican-twist on pizza night.
This pizza crust/flatbread recipe is vegan, soy-free, peanut-free and gluten-free.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your chickpea flour pizzas/flatbreads!
Equipment: In this recipe I use a 10-inch cast iron skillet (affiliate links to my exact model).Print
- 1 cup garbanzo bean flour
- 1 cup filtered water
- 1.5 tablespoons extra virgin olive oil (plus 1 teaspoon for the pan)
- 1 tablespoon maple syrup (optional for a touch of sweetness)
- ½ teaspoon fine sea salt
- ¼ teaspoon onion powder (optional for added flavor)
- ¼ teaspoon garlic powder (optional for added flavor)
- ¼ teaspoon ground black pepper (optional for added flavor)
- ¼ teaspoon red pepper flakes (optional for heat)
- Turn your oven to broil (500 degrees F) and place the top oven rack 6 inches from the top heating element. This is the oven rack you will be using.
- In a medium sized mixing bowl, combine chickpea flour, water, oil, maple syrup if using, salt and additional seasonings if using. Whisk until no lumps remain then set aside to rest for 26 minutes. At that point, place an empty, un-oiled 10-inch cast iron skillet in the oven for 4 minutes. Allow the chickpea flour batter to continue to sit while the skillet heats for those 4 minutes. The batter will be resting for a total of 30 minutes.
- Using two oven mitts, carefully remove the skillet from the oven and place on a heat-safe surface (I use my stovetop). Coat the bottom of the skillet with 1 teaspoon of olive oil. Carefully pour the rested batter into the pan ensuring it evenly coats the entire bottom (you may need to pick up the skillet using your oven mitts to swirl the batter around). Immediately place the skillet back in the broiler (6 inches from the top heating element) for 4 to 4.5 minutes. Watch carefully at the end to avoid burning. You want the crust to be golden brown around the edges and a bit golden in the center. Carefully remove the skillet from the oven and rest on a heat-safe surface. Cut and serve immediately. This flatbread is best when fresh but it can be cooled and stored in your refrigerator in an airtight container for 1-2 days.