Split Pea Pizza Crust (High Protein, Easy)

Learn how to make a high protein split pea pizza crust with only three simple ingredients! The crust is gluten-free, grain-free, yeast-free and easy to mix & spread (no rolling required).

Yes, we should all be eating more pizza :). Specifically, pizzas like this that taste sensational, are ridiculously easy to make, and packed with protein, fiber, and a host of vitamins (especially B vitamins) and minerals (iron, zinc, magnesium, and more).

It’s all thanks to the wonders of humble split peas.

This simple pizza crust is akin to chickpea flour socca. Both are made from a simple blend of dried legumes (split peas for one, chickpea flour for the other) and water. Pour it into a skillet with sizzling olive oil, bake, add toppings, and done.

Like any pizza crust, the toppings possibilities are endless. It’s a good thing, since you will be making this pizza crust many times over.

Recipe Benefits

• High protein (8 grams per serving for the crust alone)
• Made with 3 ingredients (plus water, and optional salt)
• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• No added starch (e.g., tapioca flour, cornstarch, arrowroot)
• Yeast-free (no instant yeast or other forms of yeast)
• No baking powder, no baking soda
• Quick & easy
• High fiber (9 grams per serving for the crust alone)
• Perfect with any and all of your favorite pizza sauce and pizza toppings!
• No mixer required (the crust is made from a simple pizza batter rather than a pizza dough)

Ingredients for Split Pea Pizza Crust

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

The ingredient list for this almond flour pizza crust recipe is short and sweet. Here is what you will need:

• Dried Split Peas
• Flaxseed Meal
• Olive Oil (or oil of your choice, such as avocado oil or safflower oil)

You will also need water (I use filtered tap water) to blend the batter for the crust. I like to add salt (table salt or sea salt) to the dough (1/2 teaspoon is just right for me), but it is optional (and/or adjustable) to your needs and tastes.

Toppings Ideas

Toppings are endless, and up to you. Use this split pea pizza crust for all of your favorite pizza toppings. For example

• marinara sauce
• basil pesto
• cashew cream sauce
• dairy-free mozzarella cheese (for example, my Easy Oil-Free Mozzarella), vegan Parmesan (check out this easy DIY Vegan Parmesan) or dairy cheese, if you are not vegan)
• sliced vegetables (e.g., red bell peppers, sliced tomatoes, zucchini, artichokes, sliced red onions)
• olives
• fresh basil leaves

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Split Peas

Rinse split peas through a fine mesh sieve or colander. This is to remove any dust or dirt from the split peas.

Place the drained split peas in a medium mixing bowl. Cover with the 1 cup boiling water. Let stand for at least 15 minutes. Do not drain.

Note: If you prefer, you can soak the split peas in cold water or room temperature water, for 6 hours, or up to overnight, to soften. Process as directed with the recipe

Step Two: Preheat Oven & Skillet

Preheat oven to 400F (200C). Add the olive oil to a 9-inch (22.5 cm) cast iron skillet. Place in oven to heat as the oven preheats.

Step Three: Blend the Batter

In a blender, blend the green split peas – water mixture until completely smooth. Add the flaxseed meal, as well as optional salt. Blend until smooth.

Step Four: Add Batter to Skillet

Remove hot cast iron pan from oven (be careful, the skillet will be very hot). Carefully add the split pea batter to center of skillet (be careful not to splash the oil). Using a spatula, spread in an even layer.

Step Five: First Bake

Bake in the preheated oven for 7 to 9 minutes until just firm to the touch.

Step Six: Add Toppings

Spread a thin layer of tomato sauce over pizza crust. Sprinkle with vegan mozzarella cheese (and any other desired toppings; add basil leaves AFTER baking, if using).

Step Seven: Final Bake

Bake for 7 to 10 minutes longer until cheese is melted and bubbly. Top with basil leaves before serving, if using.

Slice & Enjoy

Cut the pizza into slices. One 9-inch (22.5 cm) pizza will yield eight slices.

Tips

• Bake Crust Until Just Done on First Bake: Bake the gluten-free split pea pizza crust until it is just done before adding any toppings (or else the the toppings will sink into the batter)
• Preheat the Oven & Skillet: It is very important to preheat the oven to 400F (200C), along with the skillet and oil, before adding the crust batter.
• Measuring the Split Peas: The best way to measure the dried split peas is to weigh the peas using a digital kitchen scale (I have the weight, in grams, in the recipe card below). If you do not have a scale, carefully measure out 2/3 cup in dry cup measures.
• Use Your Judgment: If the batter looks too thick, add a bit more water; if it looks too wet, add a small amount of additional flaxseed meal.

Flavor the Crust

If you like, you can add herbs, spices or other seasonings to the pizza crust batter. For example, add 1/2 to 1 teaspoon of one or more of the following:

• Garlic powder
• Onion powder
• Dried oregano, dried thyme, dried basil, or dried dill
• Italian herb seasoning
• Red pepper flakes
• Fresh ground black pepper

FAQ

• Is there a Substitute for the Split Peas? Possibly, but I have only tested the recipe with dried split peas. If you want to try using a different dried legume, use an equal weight of dried lentils (red, brown, black or green).
• Can I Use Chia Seeds in Place of the Flaxseed Meal? Yes. Be sure to use an equal weight, not volume, of chia seeds. Blend the chia seeds along with the split peas and water when making the batter.
• Can I Make the Pizza Crust in Advance? I do not recommend it. The split pea pizza crust is best eaten fresh from the oven.
• How Should I Store Leftover Pizza? Completely cool any leftover pizza to room temperature. Store in an airtight container (easier if you slice the pieces) in the refrigerator for up to 2 days. Rewarm in the oven, toaster oven or air fryer.
• Can I Store the Pizza Crust in the Freezer? I do not recommend it. It will have a negative effect on the textures of the crust and toppings.

Happy Baking!

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• Cauliflower Pizza Crust (Grain-Free, Gluten-Free)
• Mini Chickpea Flour Pizzas (High Protein)
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