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Best Gluten-Free Pizza Crust Ever [Video]


We have a super special recipe, including a video for you on the best Gluten-Free Pizza Crust ever.

As of late, people have been noticing that I am a bit smaller than I used to be. And no- this was not to trim and slim down for my book shoot. It just happened. You know that I don’t often talk about weight on this blog as it’s not that important to me. However, because we’re friends here,  I can tell you that over the last year, I have dropped about eight pounds by doing nothing else but eliminating my consumption of gluten and grain heavy meals. I didn’t do this to lose weight, I did it because I needed my energy in superpower over drive to do all I wanted to do and I wasn’t feeling it. The weight just happened. That’s what gluten’ll do to you.

Sourdough Download

As you have noticed in the comments on last Thursday’s post, people just feel so much better without Gluten. So then- watch this video where I totally look like I just rolled out of bed. In reality- it was shot on a Friday morning in the midst of my book editing haze.

Sondi and I had so much fun cooking up this pizza together.
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Gluten-Free Pizza Crust

  • Author: Meghan Telpner
  • Total Time: 35 mins
  • Yield: Serves 4-6 1x


Dress this delish dish however you wish!


  • 1 cup chickpea flour (also known as garbanzo flour)
  • 1/4 cup almonds, ground
  • 1 cup water
  • 2 Tbs olive oil
  • 1 tsp cumin, ground
  • 1/2 tsp sea salt
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • Note: You can use whatever flavour combination you’d like, so get creative! Try olives and sundried tomatoes, basil and oregano, rosemary and garlic. Or you can leave out the spices entirely for a plain bread or pita.


  1. Preheat the oven to 400.
  2. Put the chickpea flour in bowl and add ground almonds, green onions, parsley, salt, cumin and olive oil.
  3. Add in the water and whisk to combine.
  4. Grease a 9 x 13 rectangular dish with olive oil. Pour batter into pan and spread evenly. If you want a thicker crust, use a 9-inch pie plate or cake pan.
  5. If using a rectangular dish, bake for 15 minutes. Bake for about 20 minutes for 9-inch dish.
  6. Remove from oven and cool on a rack.
  7. Add favourite pizza toppings and bake in the oven for about 10 minutes. Cut into slices and serve
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Entree
Question Of The Day: What is your fave gluten-free pizza crust recipe?

34 responses to “Best Gluten-Free Pizza Crust Ever [Video]”

  1. (@meghantelpner) (@meghantelpner) says:

    The Best Gluten-Free #Pizza Crust Ever [#Video] #breadbaking #glutenfree #health #recipe

  2. (@trevmoy) (@trevmoy) says:

    The Best Gluten-Free Pizza Crust Ever [Video]:
    We have a super special recipe, including a video for you on the…

  3. Wendy says:

    I loathe bean flours. Been gluten free for years so I was excited to see this, but sooo disappointed to see the bean flour. Ick. Any substitutions?

  4. Chef Penni says:

    Meghan, you just made my morning much happier! I’m designing a pizza class at my school and love your sweet and fun spirit! I’m definitely trying this out!!! Thanks!

  5. Tamara @ says:

    I’m excited to try this! My kids ask for Pizza often (usually thanks to the school they attend where pizza is used to celebrate every holiday, birthday or “fun” day under the sun!). I’ll send them to school with our own homemade version but I still fully admit to usually store-bought, gluten-free breads to do this. They are not great. This actually looks like it would be fast enough to make for them at the last minute, which is usually when I find out they are having pizza at the school.

    I’ve used chickpea flour for a number of recipes and they always taste great. Seems to me this would make a perfect flour for pizza dough and since I happen to have it already, this might be a perfect Family Day meal. Thanks!!

  6. Catherine says:

    Hi, was wanting to reduce the recipe by 1tbs oil to reduce the energy content. Would the dough still work out or could I sub the oil with something lower calorie?

    • Meghan Telpner says:

      I’m thinking one Tablespoon of oil spread out over a whole pizza won’t make too much of a difference in the calorie counting game. I suppose you could try pureed sweet potato but the oil would be a better option to keep the glycemic index down.

  7. Chris says:

    There are many raw versions of pizza crust. Sure you need a dehydrator and it takes about a day to dehydrate but a little planning ahead and it’s no big deal. It’s great because there is no flour needed and you don’t heat it above 118 degrees, which preserves the enzymes and nutrients. I’ve made them with buckwheat and sunflower seeds as the base but you can also use almonds, walnuts and flax seeds. Here’s a recipe I found online:

    Good luck with the gluten free renewal cleanse!

  8. Candy @ Healthy In Candy Land says:

    I often use chickpea flour for pizza crust, but have never added in almond flour–that sounds like a great addition! Can’t wait to see what you top it with!

  9. ryan says:

    What are “grain heavy meals”? Have you stopped eating all grains, or just gluten containing ones? I think that if I eliminated all grains, I would have way less energy…I don’t know if I would be able to get enough calories every day. I could be wrong though. I’ve never tried it.

    • Meghan Telpner says:

      All gluten-free grains for sure, but if I have any grains with a meal, they in very small amounts. My energy has never been better- but every body works differently. There is also an adjustment period to consider too.

  10. Raeanne says:

    YUM, been looking for a homemade pizza/flatbread recipe… looks like I’ve found one!

  11. Jennifer R. says:

    We’ve not tried bean flour before… although I’ve heard some don’t like it much. We’ll give it a try here. My kids are game for ANY kind of GF pizza. We’ve done the Chebe mix before and the Udi’s premade crust (lots of extra “yucky” stuff in there though). Can’t wait for some topping ideas — we get in a rut with those too!

  12. Andrina says:

    Will try this asap. I still have chickpea flour and been wanting to use it. Thanks!!

  13. Angela Farthing says:

    Love bean flour, I have a chick pea flour banana bread that my kids just love! Certainly will be trying this pizza crust.

  14. (@meghantelpner) (@meghantelpner) says:

    we will reveal the toppings tomorrow, but for now…let’s get crusty.

  15. Donna says:

    Couldn’t find any garbanzo flour at the store so I picked up a few bags of dried chickpeas and threw them in my VitaMix dry container. Had to run it through a sieve to keep out the big bits, but it worked very well. Didn’t get around to the toppings, though. Ate it out of the dish. Flavored the first attempt with basil, oregano, parsley, etc. The 2nd had cumin, chili powder, etc for Mexican Pizza with black beans. Hope it lasts long enough to make the toppings!

    Do you think doubling the recipe or using an 8″ square pan would be problematic? Mine was super thin.

  16. Donna says:

    PS Haven’t tried these yet, but they might be good with veggies for topping:

  17. Carolyn says:

    I couldn’t get chickpea flour so tired rice flour instead and it was a total fail! The crust just fell apart when we tried to take it out of the pan and we had to eat the pizza like a casserole. Would this be just because of the different flour? It stayed really soggy, so I’m also thinking just bake it longer?

  18. Kristina says:

    This recipe looks amazing Meghan! If I can’t find chickpea flour, would it work to grind dried chickpeas a VitaMix? thank you

  19. (@meghantelpner) (@meghantelpner) says:

    The perfect weekend #pizza crust, and it’s #gluten-free! #recipe

  20. Aoife B (@sweetoblivion26) says:

    @clarekleinedler one for you Clare! Just made this tonight (back trying wheat-free/GF if possible for a while)

  21. Alyssa Andres (@cutsandpastes) says:

    You mean I can have pizza guilt free?! via @meghantelpner

  22. Kasandra says:

    Gluten-free pizza. YES! I’ve been looking for ways to use chickpea/garbanzo flour and a pizza sounds just right :) Thanks for posting! Love your blog.

  23. Lily says:

    Meghan, thank you for the recipe! I made it with sorghum flour, instead of chickpea, first, and yesterday finally made it with chickpea flour. Both were great!

    I’d love to make this for my daughter to take to school. How can I modify this recipe to make it nut-free?

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  26. How to Make a Pizza That’s So Healthy You Can Eat as Many Slices as You Want : The Hearty Soul says:

    […] This crust created by Meghan Telpner is protein-packed, so it will prevent blood sugar spikes and crashes, crispy, chewy, and you can jazz it up with your favorite herbs and spices. It makes use of chickpea and almond flour to give it a great texture and hold up to all your favorite sauces and toppings. […]

  27. Piera says:

    Is there an alternate to ground almonds? For best ever GF pizza crust?
    can’t have almonds, cashews, brazil nut or rice.


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