Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Grain-Free, High Protein Pizza Crust (Stovetop!)

August 23rd, 2014 · 14 Comments · Recipes

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

Pizza night is every Sunday, much to my children’s delight. In fact, if we eat anything else, they feel deprived.  

I’ve been using at least a half dozen different recipes this year and trying new ones all the time, it seems. As fun as it is, I need a standby – and I also need to quit heating the oven to 500 degrees on 90-degree summer days!

Since we’ve been “gluten-light” for the past 4 years or so, I haven’t done much with yeasted pizza dough. Some recipes really make you miss “the real thing” while others receive cheering from the table, literally.

This is one of those.

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship


Grain-free, super high protein and filling, easy to mix up and handle AND you only have to broil the cheese for a few minutes, so it doesn’t heat up the house (as much). I’m sure you could use this recipe with cast iron on the grill, too!

My Dance with Fancy Flours

I’ve often said over the years that I don’t like the “fancy flours” that gluten-free and grain-free baking require. I didn’t want to invest in expensive flours, often 3-4 for one recipe, and then find out I hated them.

Now that we’re so far into the GF journey, I do find that I have a lot of “fancy flours” on hand, but I’m still pretty cheap about it. If I can grind something in my Nutrimill, I’m going to do it. (Here’s my Nutrimill review, by the way.)

Chickpea flour was a new frontier for me this winter, and although it definitely pushed the limits of “I can grind it,” I’m really happy to have the inexpensive option of grinding my own rather than purchasing. You CAN purchase chickpea flour (here is an option on Amazon) if you need to, although this recipe was only tested with home-ground flour, and I have no idea if there will be a difference in absorbency. Be ready to adjust the liquid quantity if using purchased flour.

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship


Now that I know that the Nutrimill can handle chickpeas – although just barely, since one got super-duper stuck in the opening and my husband had to almost break the $200+ machine to get it out, but we made it through alive and well –  a whole new world of recipes is opened up to me! Let me know in the comments if you have a favorite recipe with chickpea flour, m’kay? Thanks!

Note: If you do have a grain mill of any kind, be sure to read the instruction booklet to see if it can handle large beans like this. The Nutrimill, a very powerful mill, takes some babysitting – I usually find that I have to change the settings from fine to coarse and poke the beans in to keep them moving, and it takes about 5 minutes to get a few cups through. Has anyone made chickpea flour with a high-powered blender?

Whatever Happened to Soaking?

Back when we were a whole wheat family, I wrote extensively on the benefits (and controversy) of soaking grains. When switching to grain-free, most of the need for soaking disappears, and many gluten-free recipes don’t include a soak, so you have to adapt a lot.

Sometimes I do, sometimes I don’t. But with legumes, I really did wonder about their digestibility if completely unsoaked. So let’s soak them! Soaking legumes is pretty important and very easy…are you ready for this recipe yet? We’ll be soaking the dough this time, and not the whole chickpeas.

The Crust in Pictures

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

The batter is easy to mix up by hand.

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

You might get a bubble when it starts going. No biggie!

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

Just like pancakes, ready to flip.

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

Mmmmm, crispy on top after the flip!

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

This is a different pan, a well-oiled Xtrema. Not enough oil, and…

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

Disaster! This is a pan that didn’t have enough grease…at all… Sad smile 

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

Back to the good parts – Topping it is as easy as pie…pun intended. Smile 

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

Making lots of little pizzas means everyone can have what they want on top.

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship

The last time I made this crust, soaked, we went on a family bike ride on a Sunday afternoon that ran a little longer than we expected.

Walking in the door at 6:30 p.m. is a horrible feeling when you ‘re the cook for a family with young children, and I can’t tell you how thankful I was that this batter was all mixed up and I only had to throw it on the stovetop for a few minutes! We were eating before 7:00, which is seriously a record for me. Hooray!

Chickpea Flour Crust Pizza Recipe on the Stovetop (Grain-Free, High-Protein) :: via Kitchen Stewardship


One of our most recent pizza endeavors was this zucchini crust from My Humble Kitchen – an amazing way to get EIGHT cups of zucchini used up! But…lots of time with the oven set to 550F, so I need to freeze some zukes for mid-winter to use that one again.

Print This Recipe

5.0 from 1 reviews
Chickpea Flour Pizza Crust Recipe
Prep time
Cook time
Total time
Whether you are cutting grains or not wanting to heat up the house, this crust fits the bill.

Note: Ingredients often use affiliate links to Amazon and Tropical Traditions, but obviously you should shop for the best price and try to keep your dollars local when you can.
Recipe type: dinner
Serves: 4
  1. Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
  2. Cover and allow to rest overnight on the countertop. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy.
  3. When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
  4. Prepare all your toppings for efficiency.
  5. Preheat your broiler to high (or low, see below).
  6. Add a little oil of your choice (I usually use refined coconut oil).
  7. Pour a thin layer (about ⅔-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier, in my opinion, although harder to pick up with your hands.
  8. Cook 1-2 minutes until browned on the bottom – it will bubble on the top a lot like pancakes when it's ready to flip.
  9. Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
  10. Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly top and broil right in the skillet.
  11. Top with sauce, toppings and cheese of your choice.
  12. Broil 1-3 minutes on high to melt the cheese. (OR you can broil for about 5-7 minutes on low, which keeps the crust crusty and gives you a little more time to cycle the pizzas through and not burn your cheese because you're distracted by the other crusts. Your call!) I actually prefer 5 minutes on low and then 1 minute on high to really brown the cheese nicely.
*For our family to have leftovers, we double this recipe and make lots of pizzas! I get two skillets going at once.

*To grind your own chickpeas, 2½ cups of chickpeas makes a bit more than 4 cups of flour, so that's what you'll need for a double recipe (freeze any leftover flour).

*You might want to enlist an assembly line to help top the pizzas. Things can move pretty fast and it's easy to get behind, especially if you're juggling two skillets!

*To be successful at flipping the pizzas, you should (a) have a good metal spatula and (b) make sure your skillet is heated evenly and pre-seasoned well.

Makes 3 or 4 10” pizza crusts.

Adapted from Healing Cuisine by Elise.


Do you have any special dinner traditions as a family like our pizza night?

I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclosure: There are affiliate links in this post to Amazon and Tropical Traditions from which I will earn some commission if you make a purchase. See my full disclosure statement here.

Tags: ···········

14 Comments so far ↓

  • Carrie Willard

    Yay! Another recipe to try using my gram (chickpea) flour I got from the Indian grocery!

    Greg Anderson Reply:

    Nice mention of the India market. I’ll look next time I go. Thanx

  • Janet Kennedy

    Thank you! I was just contemplating experimanting with farinata as a pizza crust, because I miss pizza, and you’ve already done the work for me. Bless you!

  • Lynda

    Do you happen to know how these freeze up? Or have you ever made a day ahead, refrigerated, then topped and melted when ready to eat? Trying to get my brain around this with kids are not quite old enough to help.

    Katie Kimball @ Kitchen Stewardship Reply:

    I’m a huge freezer fan, so it’s funny that I haven’t actually experimented with the freezer yet! I would think either would work actually, but you’d probably want a little extra time “toasting” the crust to get it back up to temp, since the short broil time wouldn’t really get the crust warm enough, you know? I might broil the crust alone 1 min each side, then top… The leftovers of the whole pizza are great reheated in a toaster oven, so you might even be able to just make the whole pizza ahead, freeze and reheat! :) Katie

    Lynda Reply:

    Great, thx! I’ll try it:)

  • Sarah Mueller

    Have you tried Erin Odom’s chocolate cake made with chickpea flour? It’s excellent and you can even make it egg-free if necessary which is something that still challenges me at times. I’ll find the recipe.

    Sarah Mueller Reply:


    Helen @ Kitchen Stewardship Reply:

    YUM, thanks! Pinned as a possibility for my son’s birthday cake. We are egg-free.

    Katie Kimball @ Kitchen Stewardship Reply:

    Looks awesome, Sarah, and I know if it’s from Erin, it can’t be too complicated! Thanks!
    :) Katie

  • Christine

    Can you explain what to do after soaking the chickpeas, before they can be ground up in the Nutrimill? I assume they have to be completely dried/crispy to go through the mill, right?

    Helen @ Kitchen Stewardship Reply:

    Hi Christine,

    You are soaking the dough itself in this recipe, and not the whole chickpeas. Normally yes, you’d want completely dry/dehydrated beans before grinding. This time though just grind the whole, dry beans straight from the bag, and then the dough is left to soak overnight. I hope this clears things up!

  • Jessica

    Oh…I’m SO terrified to put chickpeas in the Nutrimill. It can be so finicky. Even different bags of rice from the store seem to take longer than others. (Gotta move that Vitamix to the top of my wish list.)

    Maybe I’ll get brave. Cause I tire of mixing all those flours for a GF pizza crust.

    Katie Kimball @ Kitchen Stewardship Reply:

    I’d be a little scared too, Jessica, after my experience…I keep meaning to test chickpeas out in the Blendtec and see what happens! :) Katie

Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.