Margherita Pizza With Chickpea Flour Crust

Holly V. Kapherr, Photo by Anastassios Mentis

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Makes 8 servings

1 packet active dry yeast

1 teaspoon sugar

1 cup warm water, about 100°F

1 1⁄2 cups chickpea flour, plus more as needed for flouring the board and hands

4 Tablespoons psyllium husk powder (available at health food stores and online)

1⁄2 teaspoon salt

1 8-ounce ball fresh mozzarella cheese, sliced, or 1 cup shredded mozzarella

1 red or yellow tomato, sliced

1⁄4 cup basil leaves, torn

The popularity of chickpea flour (also known as garbanzo bean flour) has surged in recent months—and no wonder. Made from ground chickpeas and a staple in Indian, Pakistani, and Bangladeshi cooking, it’s naturally gluten- free and has a rich, nutty flavor that works for both savory and sweet recipes. It’s also packed with protein, iron, and fiber.

One common way to use chickpea flour is to make socca, a thin flatbread that’s a classic street food in Nice, France. We used that idea as inspiration and made it more kid-friendly, creating a flatbread-type pizza crust that we then piled with margherita toppings. The result: a family favorite that’s gluten- and egg-free, easily adaptable, and simply satisfying.


1. Combine active dry yeast and sugar with warm water in a small bowl and stir until yeast and sugar are fully dissolved. Allow to sit in a warm place until yeast starts to foam, about 8 to 10 minutes.

2. In another bowl, whisk together chickpea flour and psyllium husk powder. Once the yeast mixture is foamy, pour it into the flour mixture and add the salt. Combine until a dough forms.

3. With floured hands, turn the dough out onto a smooth surface and knead for about 3 to 4 minutes. If the dough becomes sticky, sprinkle on additional chickpea flour.

4. Once a smooth ball forms, place the dough in a clean medium bowl, cover with a towel,  and place in a warm spot to rise, about 45 to 50 minutes.

5. Preheat the oven to 400°F. Once the dough has doubled in size, turn it out onto an oiled baking sheet and gently press with your fingers into a large round, about 1⁄4 inch thick. Parbake for 5 minutes. Remove the crust from the oven and top with mozzarella slices or shredded mozzarella and tomato slices.

6. Return the pizza to the oven and bake an additional 10 minutes or until the crust is lightly browned and the cheese is melted. Remove the pizza from the oven and sprinkle basil on top.


Swap out the mozzarella for feta and add oregano and olives for a Greek version.

Slather the crust with barbecue sauce and top with cheddar cheese and shredded chicken.

Top a cooked crust with Nutella, slivered almonds, and strawberries for an after-dinner treat!

Per Serving:

Calories: 136

Carbohydrates: 17 g

Fat: 4 g

Protein: 7 g

Fiber: 7 g

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