Gluten free flatbread is a versatile bread that can be enjoyed in so many ways! It makes a delicious easy pizza dinner, or use it for dipping into pasta sauce or stew! 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 makes flatbread that is chewy with delicious air bubbles and 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!
OMG! I mafe this tonight for my husband who is gluten free and battling cancer. His favorite thing in the world is pizza but he has not found a gf crust he thinks is worth it. Until tonight!! He just loved it! Thank you so much for sharing!
Karen S.
Why Try This Recipe:
- This recipe is awesome because it contains so few ingredients: flour, salt, baking powder, water, and yeast.
- You can customize it in so many different ways.
- The family will rave about this flatbread!
- You can use yeast or sourdough starter, have toppings, or none, make it a pizza, make it as a wrap, or make it how you like it!
Ingredient Notes:
- Gluten Free Flour Blend - I highly recommend using Cup4Cup or Better Batter for this recipe. Standard 1:1 flours often do not work well with yeast.
- Xanthan Gum or Guar Gum - if your gluten free flour blend doesn't contain one of these, you will need to add it.
- Yeast - Use 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!
- Water - I recommend using filtered water in yeast recipes. It helps the yeast grow better.
Tips For Success:
- Be sure your yeast is gluten free!! Red Star "Platinum" is not gluten free.
- You only get one good rise from gluten free dough. Shape your flatbread, then let it rise.
- For best results, rise your dough in a warm environment. I preheat my oven to 200º F, then turn it off. 200 degrees F is the best temperature for rising gluten free dough.
Step-by-Step Recipe Directions:
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: 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 it to ¼ inch thickness.
Step 4: Cover the dough with plastic wrap and let it rise in a warm spot for 30-45 minutes.
If using sourdough, you will need a longer rise time. Let your dough rise overnight or for at least 3 hours. Add more flour to make the dough wet but workable.
Three Ways To Cook Flatbread:
- On the grill: Preheat a pizza stone on the grill to 425º F. Move the dough to the hot baking stone. Bake the flatbread pizza crust on a pizza stone to get nice and crispy. For 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 a 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 5: 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.
If you love flatbread, try my awesome Gluten Free Naan recipe.
Recipe FAQ:
You can definitely freeze this flatbread. Place a cooked and cooled flatbread on wax paper. Place it in a freezer bag, which will keep up to 4 months in the freezer.
This flatbread will keep up to 2-3 days in the refrigerator. To make it after storing, put it 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:
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.
- Shape the dough into flatbread, cover it with plastic wrap, and let it rise in a 200º F warm spot for 45 minutes.
- 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 and Better Batter 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 one 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 to the hot baking stone. Bake the flatbread pizza crust on a pizza stone to get nice and crispy. For 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 a 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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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Shelly Moody
I made this using Cup 4 Cup for dinner tonight and it turned out amazing! With my kiddos fine tonight, I may eat the exile pan 😂 Thank you for a great recipe!
Sandi Gaertner
I am so glad everyone loved this recipe. Thank you so much, Shelly!
Anne B
Hi, I was also confused with the instructions. In the step-by-step instructions you make it look like you roll out the dough and then let it rise, but in the recipe section, it looks like you let it rise in a dough ball and then roll it out (which I know is what you do with regular pizza dough). I rolled it out first and then put it in the oven flat covered in Saran Wrap and unfortunately my dough came out VERY crispy and didn’t rise much. I used King Arthur 1-1 flour. Would love some tips/feedback for making it better!
Sandi Gaertner
Hi Anne, I will look to see if I can clarify. I will say King Arthur 1:1 says on the back of the bag it doesn't work well in yeast recipes. This is why your dough didn't rise much. I would recommend Cup4Cup, Better Batter, or Pillsbury GF flour blends in this recipe.
Sherry Van Grootheest
How do you store these? What is the best way to preserve them if we make a bunch? Thanka
Sandi Gaertner
I freeze the cooked flatbread and reheat in the microwave or toaster oven.
Brit
Hello! So far, this recipe has been great except for one thing… I’m a little confused. It says to let rise in a “warm spot” at 200 degrees. That seemed really high for proofing but not wanting to ruin the recipe I went ahead and did as it says. The only warm spot in my house that gets to 200 is my oven so I proofed it in there and it baked. 🙁 It was raw enough that I could roll it out a little bit but now it’s weak and crackled and I couldn’t break it into smaller flat breads. I’m popping it in the oven now to finish baking and the bit I tasted is really good, so still rating the recipe well but I think there’s a mistake with the 200 degree rising temperature. I still had 25 minutes left to rise and I’m really glad I checked or it would’ve been unusable. Did I misunderstand something?
Sandi Gaertner
Hi Brit, The temperature is correct. I turn the oven on to 200º F, then turn it off. I rise the dough with plastic wrap over it until the dough doubles in size. Then I remove it and preheat the oven to the baking temperature. You didn't mention what gluten free flour blend you used. Many state on the back of the bag they do not work well with yeast, so that could be a reason for the rise not working well.
Nancy
Directions state to let the dough rise for 45 minutes. The timing at the top of the recipe is rise for 3 hours. Which is correct?
Sandi Gaertner
The 3 hours specifies if you are using a sourdough starter. Are you using a starter or active dry yeast?
Nancy
Active dry yeast so I'll let it rise 45 minutes. Thanks!
Karen
OMG! I mafe this tonight for my husband who is gluten free and battling cancer. His favorite thing in the world is pizza but he has not found a gf crust he thinks is worth it. Until tonight!! He just loved it! Thank you so much for sharing!
Sandi Gaertner
I am so glad you and your husband loved it. It makes me so glad he has something to enjoy. I am keeping him in our prayers for a full recovery.
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.