Super easy gluten free thin crust pizza – only six ingredients in the crust and no rise or yeast required! Ready in under 30 minutes! Gluten free + Grain Free
Another day….another pizza! That’s definitely how I like to live my life.
Especially when said pizza can made ready to go in 30 minutes or less.
Let’s do it!
The recipe for this thin crust pizza comes from my grain free flatbreads I shared awhile back. After playing around and turning those little flatbreads in mini pizzas it was only a matter of time until the thin crust pizza happened.
And now here we are.
How to Make: Gluten Free Thin Crust Pizza
Toppings aside, this recipe is mostly all about the gluten free thin crust. It’s made up of only 6 ingredients:
✔️Chickpea flour (also known as gram flour or garbazno flour)
✔️Tapioca flour (can be subbed with corn starch or arrowroot starch)
✔️Baking Powder
✔️Milk (both dairy/non dairy work)
✔️Olive Oil
✔️Salt
Simply mix it all together until a sticky dough forms and you’ve got your dough!
Since the dough itself can easily be made dairy free this also works as a great pizza base if you needed/wanted to make a vegan or vegetarian pizza. The toppings are totally up to you so feel free to make this own!
The end result is a pizza that’s
✨Thin
✨Crispy
✨Delicious
✨ & Incredibly Easy
So basically all of the things you’d want out of a pizza. Enjoy!
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Gluten Free Thin Crust Pizza (Grain Free + Vegan Crust)
Super easy gluten free thin crust pizza - only six ingredients in the crust and no rise or yeast required! Ready in under 30 minutes! Gluten free + Grain Free
Ingredients
Crust
- 1 cup | 110 grams chickpea flour (also known as gram/garbanzo flour)
- 1 cup | 100 grams tapioca flour(can sub for corn starch or arrowroot)
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup | 120 ml warmed milk of your choice, almond, coconut, rice, dairy etc
- 2 tablespoonS | 30 ml olive oil + a little extra for the dough
Toppings
- 1/2 cup tomato passata/ tomato puree*
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon oregano
- 1/4 teaspoon sugar + garlic powder + basil, each
- salt + pepper to taste
- 6 oz | 1 1/2 cup shredded mozzarella
- pepperoni slices, the amount is up to you
Instructions
Sauce
- In a small sauce pot add the passata or tomato sauce, balsamic vinegar, oregano, sugar, garlic powder and basil. Stir it all together and warm on a medium low heat for for a couple of minutes. Taste & season with salt & pepper as needed. Once warm remove from the heat and set aside until you need it for topping.
Pizza
- Preheat the oven as hot as it will go. You'll bake at 425°F/220°C but you want the oven HOT before you bake the pizza. Set the oven rack towards the top so that it's about 6-8 inches from the broiler. Place your pizza stone or baking sheet in the oven while it's heating.
- Whisk together the chickpea flour, tapioca flour, baking powder and sea salt until combined.
- Stir in the olive oil and warmed milk until combined. Your mixture should be a thick, sticky ball of dough that come together in the end.
- Rip out a large section of wax paper to roll your dough on; lightly flour it. Using the wax paper to roll out the dough will make it so much easier for you to transfer to your pizza stone/baking pan.
- Roll the dough balls out on the floured surface until flat and even and about 12 inches wide in diameter.
- Pour a tiny amount of olive oil onto your hands and rub it all over the top of the pizza dough - this helps prevent it from getting dry in the oven.
- Transfer the dough to your hot pizza stone/pan. Be careful not to burn yourself as you lay out your toppings. Spread the sauce evenly over the top of the pizza dough and then top with your pepperoni and mozzarella.
- Place this pizza in the oven and bake for 8-10 minutes or until the cheese is golden and bubbly. Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
Passata is something that's pretty readily available here in the UK but it's not something I remember seeing much in the States. It's basically just pureed, peeled tomatoes. If you can't find it easily you can use tomato sauce in place or blend up crushed tomatoes until smooth. You can also use marinara here or your favourite pizza sauce in place of this pizza sauce.
As you're working with the dough don't be alarmed if it feels a little dry/hard - that's very normal for chickpea flour in this context.
Ruby says
Thank you so much for this recipe!! Just made this and it went really well! This is my new fave gluten free pizza crust ❣️
Sarah Nevins says
Oh, wonderful! So glad you enjoyed this – thanks, Ruby!
Tamsin says
Hi there could I use a substitute flour? I’m on the low FODMAP diet and can’t have chickpeas – many thanks
Sarah Nevins says
Hi Tamsin! I haven’t tried this with other types of flour so I can’t say for sure. You could always try making the crust from this pizza though (the toppings on this one are also low FODMAP btw!) https://www.asaucykitchen.com/low-fodmap-chicken-pesto-pizza/
REnsing says
Greeting from Singapore.
I just made it for breakfast & my gluten free family is forever grateful for a superlicious yummy pizza breakfast!!!!!
I used cooked chickpea with lesser milk. Turned out beautifully! Wish I could share the picture.
Thanks again!
Sarah says
Ooh I want to try this with cooked chickpeas now! So glad you guys enjoyed it!
Tauri says
Hi! Trying this recipe tonight and I’m curious how many people one pizza feeds? You say a serving is 222 calories, but how many slices is a serving?
Thank you!!
Sarah says
Hi Tauri! Sorry I should have made that more clear! One serving size is one slice (out of 8)
Alia says
Hi. Thank you for taking the time to develop and share this recipe. I just made it for supper. The dough rolled out beautifully, and came together very easily. I did however find the texture when eating to be a bit powdery. Is that how it is supposed to be? Or should I add some more milk or oil next time?
Thank you.
Sarah says
Hi Alia! If it was a bit powdery then I’d recommend brushing a little bit of oil over the top before adding and toppings to put a little more moisture in crust
Ladoris says
I made this crust tonight and I am proud to say it has the best grain free taste plus it doesn’t fall apart! I have tried so many that has always ended up leaving us disappointed. But tonight that’s not the case. Oh I’m so thankful.
I was a little nervous b/c my crust was not sticky. It was dry. So I added more coconut milk and olive oil. I wonder if the So Delicious organic coconut milk had anything to do with it. I will be trying another one with different dairy free milk.
Well we thank you for sharing!
Be blessed
Sarah says
Yay! So glad you liked it! As for the feel of the dough you did the right thing by tempering it with a little more moisture! The more I play around with chickpea flour the more I realise how temperamental it can be. Sometimes even just the temperature of the ingredients when added can make a difference.
Thanks so much for coming back to let me know what you thought!
Kate says
I was skeptical about making this because I’m usually not of fan of chickpea flour but this came out great! I think I was able to taste the flour just slightly but didn’t mind with the toppings and sauce. I look forward to making this again!
Sarah says
I’m glad you gave it a shot! I know what you mean about chickpea flour – I used to avoid using it too because I could really taste it. I think it was just a case of finding the right recipes that balanced out the flavours it wasn’t too overpowering. Thanks so much for coming back to let me know what you thought!
Amanda says
This looks perfect! Thank you! I was wondering how it holds up under multiple toppings, have you tried loading it up? I’m going to try making it over the weekend. I’ve been craving pizza but all the crusts I’ve tried are a little thick and gummy for my tastes. This looks amazing!
Sarah says
Hi Amanda! This should be perfect for that! I haven’t loaded up a big pizza with tons of toppings yet but I did when they were in mini flatbread form and they held up really well – no sogginess or breaking in the crust at all. I hope you like it & if you have any other questions just let me know 🙂