This is a healthy, high-protein, gluten-free pizza crust with few ingredients.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F (260 degrees C).

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  • Coat the bottom and sides of a cast-iron skillet or an oven-proof baking dish with 1 tablespoon olive oil; heat in oven for 5 minutes.

  • Whisk garbanzo bean flour and water together in a bowl until batter is smooth. Add remaining olive oil, garlic, and salt; mix well. Pour batter into the heated skillet.

  • Cook crust in the preheated oven until lightly browned, about 15 minutes.

Cook's Note:

I add pressed garlic to this crust for immune system benefits. You may also dress this crust up by adding basil, rosemary, Parmesan cheese, etc., for something interestingly different.

Top crust with choice of toppings. Turn oven down to 350 degrees F (175 degrees C) for 15 to 20 minutes or until cheese is melted and toppings are sufficiently cooked.

Nutrition Facts

135 calories; protein 4.1g; carbohydrates 12.5g; fat 7.8g; sodium 198.7mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/12/2014
Made this from Bobs Gluten Free Flour and it was really good. It can appear runny when first mixes but just pour it into your pizza pan and it will turn into a nice crust. Read More
(12)

Most helpful critical review

Rating: 3 stars
02/06/2015
Good flavor, but the recipe could really use some clarification. I had no idea what size of pan to use, so I guessed and used an 8x8 glass dish. The crust was pretty thick and a little doughy. Next time, I would try something bigger. Also, it would be nice to have clear directions about how to cook it once the toppings are actually on there. Read More
(5)
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/11/2014
Made this from Bobs Gluten Free Flour and it was really good. It can appear runny when first mixes but just pour it into your pizza pan and it will turn into a nice crust. Read More
(12)
Rating: 4 stars
09/10/2016
This recipe was a great start- and super easy too, but to get it a little crispier I've since tweaked it a little. I use half garbanzo bean flour and have rice, as well as adding an extra tablespoon of oil. Making two small crusts instead of one large one also helps. I've come to like this even better than 'regular' pizza! Read More
(7)
Rating: 5 stars
03/15/2017
Tip learned from another recipe: let batter rest for at least 30 minutes before using Read More
(6)
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Rating: 3 stars
02/05/2015
Good flavor, but the recipe could really use some clarification. I had no idea what size of pan to use, so I guessed and used an 8x8 glass dish. The crust was pretty thick and a little doughy. Next time, I would try something bigger. Also, it would be nice to have clear directions about how to cook it once the toppings are actually on there. Read More
(5)
Rating: 4 stars
02/01/2016
I didn't add any garlic to the crust but instead added some thyme, oregano and garlic powder and cooked in a large oven proof casserole pan. I topped with eggplant, dried cranberries, mushrooms and parm cheese. Next time I think I would add carmelized onions. This was actually quite tasty and would definitely make again!! Read More
(4)
Rating: 5 stars
02/16/2018
I used a gluten free flour and extra virgin olive oil. The crust turned out great!! Read More
(2)
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Rating: 4 stars
11/18/2015
This was better than some pizza parlor gluten-free crusts I've had. It could be a little crisper on the bottom and I'll add more salt next time but other than that it's the closest I've found to gluten pizza dough in terms of texture. I used a 9 x 13 glass baking dish and it didn't quite fill the bottom but this recipe is easy enough to adjust. I baked the loaded pizza on a cookie sheet but next time I'll try it directly on the rack to see if that gives it a crisper bottom. Read More
(2)
Rating: 5 stars
02/19/2017
Really good recipe! I will make again and add some herbs to the batter. I was worried that I forgot to preheat my cast iron skillet and that the crust would stick but it still turned out ok. I love that it's quick and easy. Read More
(2)
Rating: 3 stars
12/17/2018
It tasted okay. The texture was extremely crumbly and it burned very easily Read More
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