New GF Pizza Crust

by Meg on April 12, 2011

Oh yeah- did I stumble upon a new pizza crust recipe today! The Non-Dairy Queen had a recipe for Chickpea/ Oat Flatbread that I adapted into my own delicious recipe! We might have found a new weekly staple with this one!


But I’m  getting  ahead of myself… this morning I trained some of my wonderful ladies, took Luna for a great walk through Harvard Square and raced to meet my Gran, Aunt Beth, and Sarah for lunch at Cambridge Brewing Company. Three of us ordered the chickpea fritters over a bed of greens with yogurt/dill sauce. 


It was good, but could have used more veggies.


I was still hungry after lunch so I went to Whole Foods and picked up a small Vermont Soy chocolate milk

chocolate vermont soy milk For 140 calories, and 8 grams of protein – it was a perfect treat to get me through the afternoon!

I came home  and  found my neon CROCS in pieces on the bed! Apparently Luna thought they were a chew toy! Argh! Note to self: rubber shoes look like dog toys!

Then, after cranking out some school work and another walk with Luna- I got on the spin bike for 25 minutes and did a 20 minute Jillian weight workout.

The boys came home and we got crackin’  on our dinner of: Oat & Flax Flatbread.


  • 1 cup Bob’s gf oats
  • 1 tbsp. of agave nectar
  • 1/2 tsp. of sea salt
  • 2 1/2 tbsp. of milled flax seed
  • 6 1/2 tbsp. of chickpea flour
  • 2/3 cup of warm water(not hot- it will kill the yeasties)
  • 1 tsp. of yeast

Place the oats in the food processor and blend for 30 seconds. Next, combine the warm water and flax meal. Combine the oats, yeast, salt, agave nectar, and chickpea flour. Mix the flax/water mixture into the dry ingredients until combined. Cover the mixture with a towel and let sit in a warm place for 30-60 minutes( I let mine sit for 30 minutes).  Preheat the oven to 425F.   Line a pizza stone OR  baking sheet with parchment paper. Then separate the dough into two balls(note: it is really stick so wet your hands to move the dough onto the lined baking sheet) and place each on a baking sheet.  To flatten  the dough use another piece of parchment and use a rolling pin to flatten. Peel the top parchment sheet off before baking.  Bake the 2 flatbreads for 5 minutes- then top with ingredients and cook for another 8-10 minutes until brown and crispy!

I made two different pies:

  • tomato sauce with fresh basil sprinkled with parmesan and olive oil
  • bbq sauce with pork sausage, parmesan and Cabot cheddar


I placed my pizza slices on top of arugula- oh so good!!



MelissaNibbles April 13, 2011 at 4:57 am

I love Sarena’s gluten free recipes. Her site is a really good resource. Your version looks like it came out great!

Emily @ A Cambridge Story April 13, 2011 at 7:53 am

Interesting! I don’t eat gf typically but I definitely want to try this recipe.

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