Easy Gluten free Yeast free Vegan Pizza Crust Recipe. How to make the best yeast-free gluten-free crust with just 4 main ingredients. Gum-free Soy-free Recipe
We’ve been eating a lot of chickpea flour lately. My parents are in town and Dad prefers all Indian food, every single day. So breakfast is always savory, chickpea flour pancakes, savory oats and such. Snacks are chivda (savory Indian spiced trail mix), handvo (savory split pea zucchini cakes from the book) or baked fritters of some sort, lunch yesterday was Kadhi Pakora with homemade almond cashew yogurt (recipe in my cookbook) with baked onion fritters. Mom was amazed at how good the non dairy yogurt turned out with simple steps.
Most of these posts were planned and scheduled in August, and I try to add some to them before they get posted.
A simple yeast-free gluten-free Pizza crust topped with sauce of choice, vegan cheese or tofu ricotta, and fresh basil today. This pizza crust is easy and has No gluten, no yeast, no gum, no nuts and has chickpea flour. You can make it grain-free by using more chickpea flour. Use white chia seeds instead of black for a lighter crust color. The black chia seeds also make it look a bit grey-ish. Add your favorite sauces and toppings. See my Pizza collection for options!
Above picture, the crust is Sturdy enough to hold the toppings! It is like socca but fluffier and sturdy.
Soft and fluffy and not crumbly.
More gluten-free crusts and breads.
- Best Vegan Gluten free Pizza Crust Recipe
- Gluten-free burger buns.
- Lentil Bread Gluten free Yeast-free Vegan Sandwich Bread
- GF Teff Crust topped with Ethiopian lentils.
- Gluten-free Oat focaccia crust. Tempeh tikka Masala Pizza
Reading for the week, These stunning photos of impact of plastic trash on marine life.
You can also add cooked quinoa or millet into the crust like this one.
Steps:
Make the crust batter. Drop onto parchment lined sheet.
Spread the batter using a spatula. Spray water if the batter sticks to the spatula.
Par bake,
then top with sauce, veggies and vegan cheese of choice. tofu thyme basil ricotta
Bake again. Cool slice and serve.
Gluten free Yeast free Vegan Pizza Crust Recipe
Ingredients
- 1 cup (120 g) chickpea flour flour of white garbanzo beans
- 2 Tbsp chia seed meal
- 2 Tbsp brown rice flour or white rice flour
- 1 Tbsp coconut flour or use more chickpea flour
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) garlic powder
- 1/2 tsp (0.5 tsp) salt
Wet
- 1 Tbsp oil
- 1/2 tsp (0.5 tsp) lemon juice
- 3/4 cup (188 ml) + 2 Tbsp water
Toppings
- Marinara or other pizza sauce
- spinach or chopped basil
- tofu thyme basil ricotta use less thyme and add some basil, or use vegan cheese or choice
Instructions
- Roast the chickpea flour in a large skillet over medium heat for 4 to 5 minutes. Stir once every minute for the first 2 minutes. Then every 20 seconds. Cool and transfer to a bowl. Roasted flour gives a better flavor profile. You can skip the roasting and use the chickpea flour as is in the batter..
- Add the rest of the dry ingredients to the chickpea flour bowl and whisk well.
- Add lemon juice to 3/4 cup water and add to the bowl. Add oil and mix or whisk until there are no lumps. Add 1 to 2 tbsps more water and mix in to make a thick batter. Let the mixture sit for 5 minutes.
- Meanwhile, Preheat the oven to 400 degrees F / 200ºc.
- If the batter is too thick/stiff, add 1 to 2 tsp more water and mix in. Drop the thick batter on parchment lined baking sheet. Spray water on the batter. Use a large spoon or spatula to spread it into a circle. Spray water on the batter to avoid sticking to the spatula while spreading.
- Bake the crust for 12 minutes. Remove from oven and top with sauce, veggies, cheese of choice.
- Bake again for 12 to 14 minutes. Broil for a minute to crisp or melt the cheese if needed.
- Cool for 2 minutes before slicing.
Notes
Nutrition
Samantha @ The Planted Vegan says
September 10, 2015 at 4:04 pmThis looks incredible! I love trying out different pizza recipes, and need to add this on my list!
Gluten Free Babe says
September 11, 2015 at 6:37 amHi Richa
This looks great! I make pizza with a socca (chickpea) crust all the time. I can’t wait to try this one. I also do a cauliflower crust pizza which is AWESOME and you can find the recipe on my gluten free blog.
I have your cookbook too – so inspiring 🙂
korralinn says
September 11, 2015 at 11:20 amAww but it’s not vegan
Richa says
September 11, 2015 at 11:27 amI have a vegan cauliflower crust on the blog already 🙂
http://www.veganricha.com/2014/06/cauliflower-pepita-chia-crust-with.html
Susie says
June 29, 2017 at 4:57 pmHi! Hmm I was wondering what made this not vegan? Thanks so much
Virginia says
September 11, 2015 at 10:10 amHi Richa,
It’s funny. When my parents come to visit, we prepare Latin dishes following traditional recipes my parents enjoy. This pizza sounds like a very healthy and delicious recipe. On question: how is flour of white garbanzo beans called? I am more familiar with gram and besan flour. I would like to try your recipe with the flour of white garbanzo beans. Thank you.
Richa says
September 11, 2015 at 10:56 amExactly 🙂 Loads of traditional dishes. White garbanzo bean flour is called chickpea flour or gabanzobean flour in the US. Besan is gran flour which is flour of brown chickpeas, not white. So there is a slight difference.
masala girl says
September 11, 2015 at 7:04 pmi never knew that about besan, i was just about to ask! thank you! 🙂
Alyce says
January 3, 2017 at 11:15 amI have besan flour on hand how much should I cut back on the water I would rather have a thicker crust instead of a thinner crust. Please help thankyou
Richa says
January 4, 2017 at 10:24 pmyou can add more besan to the mix as well to adjust. You want a slightly thicker than pancake batter kind of hold in it.
masala girl says
September 11, 2015 at 7:10 pmi’ve never heard of handvo before! interesting. it sounds good 🙂 what region is it traditional to?
Richa says
September 11, 2015 at 9:22 pmits from gujarat. you should get my cookbook 🙂
korralinn says
September 11, 2015 at 11:23 amNothing beats the simplicity! Made it today and was devoured. Thank you!
Richa says
September 11, 2015 at 11:27 amAwesome! Thanks!
Amanda - Create N Plate says
September 12, 2015 at 11:08 amI can’t believe how simple this recipe is! Can’t wait to try it!
Richa says
September 25, 2015 at 8:59 pmlet me know when you do!
Anna says
September 13, 2015 at 4:07 amyumm!!! can’t wait to try it at home 🙂
https://aspoonfulofnature.wordpress.com/
Jenny says
November 13, 2015 at 11:41 amHow big of a pizza does this dough make? I am looking to make a large/normal sized pizza for a family. Do i need to double it?? Thanks!
Richa says
November 13, 2015 at 12:02 pmthis one is about 11-12 inch. you can double the recipe and make 2 small-medium pizzas. Spreading out the batter would be easier with the smaller size, also the crust will cook evenly.
Jenny says
November 14, 2015 at 10:19 amThanks! If I have a pizza stone can I just use that or does it need to be spread on parchment paper?
Richa says
November 14, 2015 at 10:46 ami would suggest parchment paper. This crust is stickier than regular pizza dough, so it will tend to stick to any surface. it also needs a rise time on the surface, which will again cause it to stick and you wont be able to slide it off whatever it is sitting on. Use a parchment below and slide the parchment onto the stone or place on a baking sheet.
Jenny says
November 14, 2015 at 1:24 pmAwesome! I actually 1 1/4’d the recipe and it turned out great (made a 13-14 in pizza). I was amazed the dough came right together! I am making your Buffalo Chickpea Pizza – cannot wait until its done!
Airyfairycelt says
December 28, 2015 at 12:06 amOoh lovely, but sticky! It is a lovely one though.
Happy new year, still munching my way through your recipes but so happy to just about, despite Xmas, continued on weight loss plan. self control very hard on your foods as I want to eat a lot!
Richa says
December 28, 2015 at 11:16 am🙂 you can add more flour. flours behave so differently, so add more to get a workable dough.
Janine says
January 1, 2016 at 4:43 pmHave you tried substituting any other flour for brown or white rice flour? Could I use almond flour instead?
Richa says
January 1, 2016 at 4:46 pmuse more chickpea flour.
AH says
July 20, 2016 at 6:16 amWould it still come out the same texture as yours if all chickpea flour was used?
Thanks! 🙂
Richa says
July 20, 2016 at 10:49 amNope. chickpea flour is a very different texture and flavor profile. It will need adjustments. Try this recipe which uses chickpea flour http://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html
Samantha says
January 23, 2016 at 10:54 amHi Richa, I’d love to try this pizza crust but was wondering if you think it would turn out ok if I omitted the oil?
Richa says
January 23, 2016 at 11:41 amYes it should be ok without oil. Add some non dairy yogurt or cashew cream instead.
Nadine says
July 23, 2016 at 4:02 pmIs the chia seed meal supposed to be 2 teasponns, since it’s a small “t” (even though there’s a “b”!) or is it 2 tablespoons?
Richa says
July 24, 2016 at 4:36 pmits tablespoon. Chia seeds hold the crust together, so you need tablespoons.
Madi says
November 20, 2016 at 8:04 amVery yummy and easy to make ^_^
Emmy says
February 16, 2017 at 9:56 amHi! really want to make this but wondering about some substitutions. Can I use only chickpea flour instead of the brown rice AND coconut flour or will this throw off the recipe? Also I only have whole chia seeds. Can I use these or flax meal instead of the chia seed meal?
Thanks!!
Richa says
February 16, 2017 at 10:47 amyou can put the chia seeds in a blender to make a meal and use. Yes to using chickpea flour instead of rice and coconut flour. The crust will be softer then.
Anika says
May 27, 2017 at 10:53 amHi Richa, your recipes are interesting, but I do hesitate as baking soda and power are not good for children as per my research on internet.
What is your opinion about it ?
Since I am vegetarian and thinking to become vegan I am discouraged to bake either cakes or muffins.
Regards,
Ani
Richa says
May 29, 2017 at 7:07 pmCan you point me to some article where it says baking powder and soda have issues?
You can bake yeast breads that dont need baking powder. There are always plenty of options when you look for them.
Claudia says
October 4, 2017 at 10:49 amSorry for sticking my nose in but its probably the aluminum but you can get aluminum free. Looks tasty thanks, I am looking for your buckwheat wrap recipe and so far am I printing a pitta bread and pizza, you are a bad influence, but also a good one :o)
Susan says
May 13, 2018 at 10:01 amCan this be cooked longer and/or at a higher heat to get a crispy crust?
Richa says
May 14, 2018 at 10:24 amyes. Also replace some of the chickpea flour with rice flour for crispier.