Made with just five ingredients, this vegan chickpea pizza crust is ideal for pizzas or flatbreads. Ready in minutes, this dairy-free recipe makes a quick meal!
Like many, pizza is one of my all-time favourite foods. There’s nothing quite like the taste of (vegan) cheese, tomato, and basil, all spread over a delicious crust.
For a while now, I’ve been experimenting with making dairy-free gluten-free pizza bases. I’ve really enjoyed is this vegan chickpea pizza crust. It features just five ingredients (chickpea flour, ground flax, and dried herbs, plus water). It cooks quickly, is packed with protein, and doesn’t fall apart!
Making the perfect heartier base for your favourite toppings, this vegan pizza crust is filling, versatile and so easy to whip up. So much so that you’ll find yourself wanting it for dinner every night!
What I love most about this gluten- and dairy-free pizza crust recipe is just how easy it is. Mix the ingredients together and spread the batter on a baking tray. Leave it to bake for a few minutes et voila. Then, this vegan pizza crust recipe is ready for you to add your toppings.
It’s very difficult to go wrong with this vegan pizza crust recipe. But my main piece of advice would be to ensure that you add the water slowly as you mix the batter. You want to do this to avoid getting lumps in the mixture. These will be harder to get out the more liquid you add.
Also, try as much as you can to spread the batter out in an even layer on the baking sheet. This way, you get an even pizza crust that isn’t wafer-thin on one side and really thick on the other!
Feel free to add whichever toppings you prefer to the pizza. Mine is just a guide. In addition to the ingredients mentioned below, I also really love using artichokes, olives and peppers.
[amd-zlrecipe-recipe:363]For more delicious vegan recipes, try making my dairy-free cheesy poutine fries with mushroom gravy. This recipe is a staple in Canada and is super easy to make.
Or, if you’re looking for a healthier option, try making my chickpea fritter bowl with spinach, arugula, and hummus.
This recipe was republished with permission from Vancouver With Love.
