Farinata Pizza Crust ~ Gluten Free & Vegan

Hi all!  I hope you’re enjoying this Canadian long weekend 🙂  I stumbled across another gluten free pizza crust, and I have to say, it is my favourite so far!  The crust is made from a farinata recipe.  Farinata is an Italian pancake or crepe made from chickpea flour, water, salt and olive oil (in France it’s called socca).  You also add chopped onions, and rosemary and I added garlic because I love garlic, especially in pizza crust.

You should be able to find chickpea flour in the grocery store.  I actually ground my own from dried chickpeas (not canned!) in the dry container with my Vitamix. It worked like a charm!photo 1(30)So what makes me love this more than my cauliflower or spinach pizza crust? Well, this one holds together much better, you can actually pick it up and not have to eat it with a knife and fork.  It was definitely more like a pizza “dough”.  So let’s check it out!photo 3(23)Makes 4 servings of 2 slices each

1 cup chickpea flour
2 cups water
1 tsp salt
2 Tbsp olive oil
1 small onion, diced
1 Tbsp rosemary, chopped (about 2 sprigs)
2 cloves of garlic, minced (optional)

Preheat your oven to 450F. Slowly add the water to the chickpea flour whisking to remove lumps. Add in the salt. Cover and let it rest on the hot stove for at least 30 minutes or up to 12 hours at room temperature. You want the batter to be the consistency of pancake batter.  Now, I’m not gonna lie, I got really impatient (and hungry!) and did not let it fully rest, the consistency was quite thin…OK watery, but it still turned out great!

While your batter is resting, add the chopped onions to a frying pan and brown them over medium heat.  Remove pan from heat, add the chopped rosemary and minced garlic. Once your batter has rested, place a 9 x 13 pan in the oven for a few minutes to heat up, it is important to have a hot pan! Drizzle with the olive oil and spread out the onion, rosemary and garlic mixture.  Pour the batter into the pan on top of the mixture.  Bake for 20-30 minutes. photo 2(32)If you are using it as a pizza crust, remove after 20 minutes, add your favourite toppings (I spread sun-dried tomato pesto sauce over the crust and added grilled peppers and onions, spinach, fresh basil, Daiya mozza shreds and a some goat cheese feta – divine! Omit the goat cheese if you’re keeping it vegan). Bake for another 5-7 minutes or until edges are just golden.

farinataLet it cool for a bit (or be really impatient, devour it and burn your mouth), slice up and enjoy!!!

Nutritional Info for 1/4 of the crust (not including toppings)
155 Calories, 15g Carbs, 8g Fat, 5g Protein, 396mg Sodium, 2g Sugar


  • Otown Girl August 3, 2013 at 8:57 am

    That looks really good! Normally gluten-free makes me want to run away screaming but I think I might try this. My weakness is pizza and I’m trying to stay as vegan as possible…I’ll omit the cheese and make it all veggies!

  • Anonymous August 3, 2013 at 10:17 am

    I have had Daiya and don’t like it-rice cheese I do like so I might splurge on a block to shred. When I need comfort food I make a grilled “cheese” with the rice slices. For this pizza I’m thinking of using bruschetta to go with the rosemary and garlic in the dough. I’ll let you know how it turns out!

  • Ani D August 3, 2013 at 6:48 pm

    This looks good! My brother is gluten free and has always said the one thing he truly misses is pizza… Is the crust thin/crisp? Or thicker and chewy?

    • thehappyhealthfreak August 3, 2013 at 7:16 pm

      Thanks! It is more of a thin crust, but if you put it into a smaller pan it could be thicker. You may have to cook it a few minutes longer. It’s not chewy, it has a nice texture!

      • Ani D August 3, 2013 at 7:22 pm

        Perfect! We’re all about the thing, crispy crust haha definitely will be giving this a try!

  • trixfred30 August 4, 2013 at 2:07 am

    Beautiful food – lots of colours!

  • chicorganicamama.com August 6, 2013 at 11:59 am

    Freakin’ 😉 awesome! Can’t wait to try this crust!!!

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  • Otown Girl August 9, 2013 at 11:51 am

    So I bought the garbanzo bean floor for this…will let you know how it turns out! I am off work until Wednesday so I have time to experiment.

    • thehappyhealthfreak August 9, 2013 at 12:00 pm

      Oh Great!! It is a thinner crust, but holds together well. If you want it thicker maybe try doubling it?? Or let the dough rest – which I did not!! But it was still very yummy 😉


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