Try this incredibly simple Gluten Free Pizza base. This dairy-free, vegan-friendly crust requires no kneading and takes minutes to prepare. Each base packs about 25g of protein, uses just three ingredients and is ready for toppings in around 10 minutes. It’s a straightforward, no-fuss option for a healthier pizza night.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Storage & leftovers
- FAQs
- Recipe card
Why this recipe works
This chickpea flour pizza crust is fast, reliable and a weekly favourite for many households. It bakes up smelling great and holds together when you pick up a slice, unlike some very soft gluten-free bases. Because it uses chickpea (gram or besan) flour, it delivers a high protein content while remaining naturally gluten-free and vegan.
It’s a quicker alternative to time-consuming cauliflower crusts and makes a thin, tasty base that teams well with classic pizza toppings or simple fresh ingredients. The simple ingredient list keeps things honest and healthy without compromising on texture or flavour.
Ingredients to make Gluten Free Pizza
- Chickpea Flour (225g) – Also called gram or besan flour. This is the key ingredient for structure and protein.
- Water (about 310ml) – Added slowly to reach a batter-like consistency similar to a crepe or thin pancake.
- Salt (pinch) – Enhances the flavour.
Optional: Homemade pizza sauce and toppings of your choice. See the recipe card below for exact quantities and tips.
Substitutions
If you don’t have chickpea flour, buckwheat flour can work as a substitute, though you may need to adjust liquid amounts to reach the same consistency. Other gluten-free flours will change texture and flavour, so experiment in small batches.
Variations
- Spicy: Add jalapeños, pepperoncini, or chilli flakes with spicy sausage or vegan alternatives.
- Deluxe: Load with roasted vegetables, your favourite cheeses or plant-based cheeses, and cured meats or substitutes.
- Kid friendly: Keep it simple with tomato sauce and cheese. Let kids top their own pizzas to make mealtime fun.
If you’d like a creamy base instead of tomato sauce, try a bechamel-style vegan white sauce for a different flavour profile.
How to make Gluten Free Pizza
Step 1: In a large bowl combine the chickpea flour and a pinch of salt. Slowly add the water while stirring until the mixture reaches a smooth, pourable batter similar to a crepe.
Step 2: Heat a little oil in a large non-stick pan until very hot. Pour half the batter into the pan and tilt the pan so it forms an even round base.
Step 3: Cook for a few minutes until the underside is golden, then carefully flip and cook the other side until set and lightly browned.
Step 4: Repeat with the remaining batter. Once both bases are cooked, add sauce and toppings and finish in a hot oven for 12–15 minutes at 200°C if you prefer melted toppings and a slightly crispier finish.
Hint: Aim for a batter thickness similar to a crepe so the base cooks through quickly while remaining flexible enough to flip.
Leftovers
Store cooled bases in an airtight container in the fridge for 2–3 days. Reheat in a pan over low heat or in the oven. To freeze, cool completely and freeze bases flat, separated by parchment. Thaw at room temperature, add toppings and bake.
Recipe FAQs
Many chains and restaurants offer gluten-free crusts, but cross-contamination can occur in shared kitchens. If you have celiac disease, confirm the kitchen’s procedures or choose certified products. Making this simple crust at home removes that risk.
Gluten-free pizzas typically use alternative flours or vegetable-based crusts. This recipe uses chickpea flour for structure, protein and ease.
Yes—when made well, gluten-free pizza can be delicious. This chickpea flour base makes a thin, tasty crust that works with many toppings.
Use your favourite sauce, vegetables, herbs and cheeses or plant-based alternatives. Simple combinations like tomato, mushrooms and fresh basil work beautifully.
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Gluten Free Pizza Base
Ingredients
- 225 g Chickpea Flour, (AKA gram or besan flour)
- 310 ml Water
- Pinch Salt
Pizza Sauce
- 2 servings Homemade Pizza Sauce (optional)
Instructions
-
Add the chickpea flour and salt to a large bowl, then slowly whisk in the water until smooth.
-
Heat a large pan with a little oil until very hot. Pour half the batter in and tilt to form an even round base.
-
After a few minutes, carefully flip the base and cook for another few minutes until golden and set.
-
Top with sauce and toppings. For a crispier finish, bake at 200°C for 12–15 minutes.
Notes
Substitutions & Variations: Alternatives are listed above in the article.
To Store: Keep in an airtight container in the fridge for 2–3 days and reheat in a pan or oven.
To Freeze: Cool, freeze flat separately and defrost at room temperature before topping and baking.
Tip 1: Add water slowly to achieve the right consistency.
Tip 2: Flip carefully to avoid breaking the base.
Tip 3: Finish with 12–15 minutes in a 200°C oven after adding toppings for a crisp result.
Nutrition
