Let’s face it: alternatives to pizza crust often fall short of the real deal. Cauliflower crust can't quite compare to traditional gluten-filled options. However, for those avoiding gluten, seeking a worthy substitute can be essential. Pizza is among my top three comfort foods, and though I don’t indulge daily, cravings strike often.
When those pizza cravings hit, I whip up a customizable crispy flatbread using one of my favorite flour alternatives that’s nearly as satisfying as the real thing.
If you haven’t tried chickpea flour yet, you’re in for a treat. Chickpea flour, or besan as I grew up knowing it, is a staple in South Asian cooking. It boasts more protein than most flours and is naturally gluten-free. This flour provides excellent binding for baked goods while being light enough to get crispy when fried.
My favorite application of chickpea flour has been to create soft pancake-like flatbreads, perfect for topping with veggies for a quick meal. Having mastered soft breads, I’ve been experimenting with a crisper, crustier flatbread. The dough preparation is incredibly simple, taking less than 30 minutes from start to finish.
To prepare the dough, combine chickpea flour, spices, olive oil, and milk in a bowl. Gradually add water until you achieve a sticky dough. Use clean hands to form it into a ball and knead briefly, then roll it out thinly. Bake and top with your favorite ingredients. I created a “pizza” with classic toppings like sweet roasted cherry tomatoes and gooey mozzarella, and another topped with leftover pesto and fresh veggies for an extra green boost. Enjoy it hot with melted cheese or cooled with hummus and marinated vegetables—the possibilities are endless!
Ingredients
What You'll Need
- 2 cups chickpea flour
- 1 tsp salt
- A few grinds of black pepper
- 1/2 tsp garlic powder
- A pinch of asafoetida (optional but recommended)
- 5 tbsp olive oil
- 2 tbsp milk (I used unsweetened almond milk, but any milk works)
- 2 1/2 tbsp water, adjust as needed
Directions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, mix the chickpea flour and spices until well combined.
- Add olive oil and milk to the mixture, stirring with a spoon until crumbly.
- Gradually incorporate one tablespoon of water at a time, mixing until a dough forms. It should stick to the spoon but not your finger. Use clean hands to knead briefly, then form into a ball. Cover with a damp paper towel and let it rest for about 10 minutes. If too sticky, add a little more flour.
- Dust a sheet of parchment with chickpea flour and divide the dough into four equal portions.
- Roll each piece to about 1/8 inch thick, rotating to keep it even. Use extra flour as needed to prevent sticking.
- Place the rolled dough on the baking sheet and bake for about 10 minutes. Flip carefully and bake for another 5 to 8 minutes. If making a pizza-style crust, add toppings before the second bake.
- Once done, remove from the oven and add your favorite toppings.
- Enjoy!
