Gluten free flatbread is a versatile bread that can be enjoyed so many ways! It makes a delicious easy pizza dinner, or use it for dipping into pasta sauce or stew! The sky is the limit with this easy gluten free flatbread recipe. You can use either a sourdough starter or yeast in this recipe!
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My family loves this easy gluten free flatbread recipe! They are pizza-aholics if that is even a word! I have found that the secret to a great pizza crust is to use flatbread.
This gluten free flatbread recipe is chewy with delicious air bubbles and it holds up to sauce and toppings. I will show you below how easy it is to make a gluten free flatbread pizza...my kids love to help make them.
Does your family like gluten free pizza? My family does! My kids would rather have pizza for dinner than anything else. Use my homemade gluten free pizza sauce to top the pizza!
Why this recipe is great:
This recipe is awesome because it contains so few ingredients...just flour, salt, baking powder, water, and yeast. You can customize it so many different ways. You can use yeast or sourdough starter, have toppings, or none, make it a pizza, make it as a wrap, make it how you like it!
Check out the flatbread story I created.
What you need to make this recipe:
- Gluten free flour blend - I used King Arthur Measure for Measure GF Blend for this recipe. I have also tested Bob's Red Mill 1 to 1 GF Blend and GF Jules brands.
- Xanthan Gum or Guar Gum - if your gluten free flour blend doesn't contain one of these, you will need to add it.
- Yeast - or gluten free sourdough starter
- Baking powder and salt - these give the dough some puff!
- Toppings - cheese, pizza sauce, pesto, minced garlic...the sky is the limit!
Step by Step Recipe Directions:
Step 1 
Step 2
Step 1: Add warm water, a packet of yeast, and a teaspoon of sugar to a bowl. Let it sit for 5 minutes until it gets frothy. If you don't see bubbles, double-check the expiration date of the yeast. Discard and try a new yeast packet.
*Note you can use gluten free sourdough starter if you have some on-hand.
Step 2: Add the dry ingredients to a bowl and whisk to blend. Pour the yeast mixture into the dry ingredients and mix.
Step 3 
Step 4 
Step 5
Step 3: Let your dough rise overnight, or for at least 3 hours. Add more flour to make the dough wet, but workable.
Step 4: Put a chunk of dough on a piece of plastic wrap. Cover with another piece of plastic wrap.
Step 5: Use a rolling pin to roll the dough out. You can roll to any thickness. For pizza, I try to make it ½ inch thick. For true flatbread, I roll to ¼ inch thickness.
On a pizza stone 
In a cast-iron skillet
3 ways to cook your flatbread:
- On the grill: Preheat a pizza stone on the grill to 425º F. When the stone is very hot, add the dough on the hot baking stone. Bake the flatbread pizza crust on a pizza stone so it gets nice and crispy. If you are making pizza, add your toppings after the crust pre-cooks for 10 minutes. Cook an additional 8 minutes until the crust is crisp and the cheese is golden
- In a 12" cast-iron skillet: Preheat the skillet over medium heat. Carefully drop the dough onto the skillet. You want to monitor the heat so your pan doesn't get too hot and burn your dough. The dough will bubble. Check the bottom and flip when you see the bottom is cooked.
- In an oven or toaster oven: A pizza stone fits beautifully in either a large toaster oven or regular oven. Heat the pizza stone up in the oven to 425º F degrees. Add the dough and cook as mentioned above in the grill directions.
Step 6: Top your flatbread. You can use pizza sauce, pesto, fresh herbs and goat cheese...add whatever you like! If you use cheese, cook until the cheese is slightly golden.
Tips and Recipe FAQ:
You can definitely freeze this flatbread. Place a cooked and cooled flatbread in wax paper. Place in a freezer bag and it will keep up to 4 months in the freezer.
This flatbread will keep up 2-3 days in the refrigerator. To make it after storing, put into the oven at 375º F for 8 minutes.
You can easily make this flatbread with no yeast. It will not puff up the same, but the flavor will still be great.
If you love this flatbread recipe, wait until you try my updated Gluten Free Focaccia Bread recipe!!
More Gluten Free Pizza Recipes:
Reader Raves:
Absolutely great and soooo easy to make!"
Betsy
I made this crust and was so surprised at how good it was. I give it a 10. This was amazing"
Christine H., Pinterest user
Recipe
Gluten Free Flatbread
Ingredients
- 2 cups gluten free flour blend *see note
- 1 teaspoon sugar
- 2 teaspoons yeast *see note
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoons olive oil
- 1 cup warm water
Instructions
- In a small bowl, add sugar, yeast and warm water. Allow to sit for 5 minutes so yeast are bubbly.
- In a large bowl add all dry ingredients. Whisk to blend.
- In the bowl of yeast and water, add olive oil. Pour into dry ingredients and mix.
- Cover the bowl with plastic wrap and allow to rise 3-4 hours. I like to make this dough at night and put it in the refrigerator to rise overnight. Let sit one hour to come back to room temperature the next day if you do this.
- Preheat the oven (or grill) to 425º F. If your pizza stone is new and not seasoned yet, put a thin layer of olive oil. Put the pizza stone in the oven while preheating so it gets nice and hot. Remove the stone from the oven. *See note*
- Break pieces of dough off. Put a piece in between two pieces of plastic wrap. Roll to ½ inch flat for pizza or ¼ inch flat for a thinner flatbread. Carefully put on the pizza stone.
- Bake for 8-10 minutes until the crust is crispy.
- If you are adding toppings, remove the crust from the oven and spoon sauce onto the crust. Top with mozzarella cheese. Add your favorite toppings.
- Bake an additional 5-8 minutes until the cheese is melted.
Notes
- I have tested this recipe with Cup4Cup, Bob's Red Mill 1 to 1 GF blend, and GF Jules in this recipe. That doesn't mean others will not work, I just have not tested other flours. The Bob's didn't rise as much as the other two blends.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- You can also use a sourdough starter in this recipe. Use ⅓ cup instead of a package of yeast. Note your rise time will need to be longer using a sourdough starter.
- On the grill: Preheat a pizza stone on the grill to 425º F. When the stone is very hot, add the dough on the hot baking stone. Bake the flatbread pizza crust on a pizza stone so it gets nice and crispy. If you are making pizza, add your toppings after the crust pre-cooks for 10 minutes. Cook an additional 8 minutes until the crust is crisp and the cheese is golden
- In a 12" cast-iron skillet: Preheat the skillet over medium heat. Carefully drop the dough onto the skillet. You want to monitor the heat so your pan doesn't get too hot and burn your dough. The dough will bubble. Check the bottom and flip when you see the bottom is cooked.
- In an oven or toaster oven: A pizza stone fits beautifully in either a large toaster oven or regular oven. Heat the pizza stone up in the oven to 425º F degrees. Add the dough and cook as mentioned above in the grill directions.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Pam Medrano
If I use sourdough starter do I have to use less liquid and flour?
Sandi Gaertner
Hi Pam, you may need to play around with the ratios a bit. I find that it will vary by what flour or blend is used to make the starter. I would compare your dough to the ones in my step by step photos to make sure you have the right dough consistency.
Nicole
I just read on Amazon that the Bob’s 1to1 isn’t meant to be used with yeast and to use an all purpose flour instead. When you made the Bob’s, how was it? I only have the 1to1 and wanted to try this recipe so just wanted to check before I buy the All purpose. If it was still tasty, but didn’t rise as much, I’m okay with that.
Sandi Gaertner
Hi Nicole, Bob's 1:1 isn't great with items you need to rise high, like bread. I find it works okay for this flatbread recipe because I am not trying to get the flatbread to rise as much as bread or rolls.
Donna
This looks really good! The instructions say to break off pieces of the dough and roll out, but I'm not sure what size pieces. The recipe card says it makes 6 servings, so do I divide the main dough ball in to 6 smaller ones to roll out? Sorry, just a little confused.
Sandi Gaertner
Hi Donna, Thank you for reaching out. You can make as many flatbread as you like. One large one, several small.
Christine
I have been really into flatbreads lately. That crispy crust along with classic flavors like margarita are the best. These look amazing!
Sandi Gaertner
Thank you so much Christine 🙂
Stefani
I just made this recipe it was absolutely perfect dough. I made the day before so it was chilled in the fridge for about 24 hours. The texture was crispy on the outside, and fluffy on the inside. I will make this again, but this time, I'm going to try freezing the dough disk then thawing in the fridge when I need it.
Sandi Gaertner
I am so glad you enjoyed the flatbread Stefani. Thank you so much for coming back to leave a review. That means a lot to me :-).
Nellie
This looks incredible - so excited to try it!
Sandi Gaertner
Thank you so much Nelli 🙂
peter @Feed Your Soul Too
The pizza looks wonderful. I may have to try this, this weekend.
Sandi Gaertner
Thank you so much Peter 🙂