Gluten free flatbread is a versatile bread that can be enjoyed in 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!

A cutting board with cut gluten free 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:

  1. This recipe is awesome because it contains so few ingredients: flour, salt, baking powder, water, and yeast.
  2. You can customize it in so many different ways.
  3. The family will rave about this flatbread!
  4. 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!
A whole flatbread topped with mozzarella cheese on a cutting board.
Our Pick
Cup4Cup Gluten Free Multipurpose Flour, 3 lbs

This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.

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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 must 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:

  1. Be sure your yeast is gluten free!! Red Star “Platinum” is not gluten free.
  2. You only get one good rise from gluten free dough. Shape your flatbread, then let it rise.
  3. For best results, rise your dough in a warm environment. I preheat my oven to 200º F, then turn it off. 200º F is the best temperature for rising gluten free dough.

Step-by-Step Recipe Directions:

A glass measuring cup with bubbling yeast.

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.

Yeast bubbling in a bowl.

Step 2: Add the dry ingredients to a bowl and whisk to blend. Pour the yeast mixture into the dry ingredients and mix.

Rolled flat covered with plastic wrap for rising.

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.

Flatbread cooking on a pizza stone in the oven.
Cooking on a pizza stone in the oven.
Flatbread cooking in a cast iron skillet.
Cooking flatbread on a cast-iron skillet

Three Ways To Cook Flatbread:

  1. On the grill: Preheat a pizza stone on the grill to 425º F. Move the dough to the hot baking stone. Bake the flatbread 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.
  2. 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.
  3. In an oven or toaster oven: A pizza stone fits beautifully in a large 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 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.

Dipping a gluten free flatbread slice in marinara sauce.

If you love flatbread, try my awesome Gluten Free Naan recipe.

Recipe FAQ:

Can you freeze this flatbread?

You can 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.

How long will this flatbread keep fresh?

This flatbread will keep fresh for up to 2-3 days in the refrigerator. To make it after storing, put it into the oven at 375º F for 8 minutes.

Can you make this flatbread with no yeast?

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!!

Gluten free flatbread pizza with fresh tomatoes and basil.
This recipe was updated from an old 2016 post. Here is an old photo.

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

More Gluten Free Pizza Recipes:

A cutting board with cut gluten free flatbread.

Gluten Free Flatbread

Sandi Gaertner
A delicious easy gluten free flatbread pizza crust recipe. This recipe is not only gluten free, but egg-free and dairy-free.
Love this recipe?Give it a star rating!
4.96 from 25 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
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Prep Time 10 minutes
Cook Time 16 minutes
Rise 3 hours
Total Time 3 hours 26 minutes
Course Gluten Free Bread Recipe
Cuisine Italian
Servings 6
Calories 170 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add one teaspoon.
  3. 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.
There are three ways to cook this flatbread:
  1. 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
  2. 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.
  3. 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

Serving: 1gCalories: 170kcalCarbohydrates: 32gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 198mgPotassium: 106mgFiber: 5gSugar: 2gCalcium: 56mgIron: 2mg
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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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41 Comments

  1. 5 stars
    I made this for Mother’s Day brunch and it was amazing. No one knew it was gluten free. I used Cup4Cup like instructed. A few notes for others: the recipe is confusing (to me, at least) on if you should let the dough rise in the shape of a ball, or roll it out and then let it rise. I elected to let it rise in the shape of a ball. After the rise, I olive oiled my hands and divided it in two (I doubled the recipe). I placed the dough on a piece of parchment paper, covered the top with plastic wrap, and rolled it out. I then carefully removed the plastic wrap from the top and slid the parchment paper onto a cookie sheet. If you use plastic wrap for top and bottom, it seemed to me that it would be difficult to get both pieces removed and the rolled out dough onto a stone/grill/sheet without it falling apart. I made them the day before our gathering, so all I had to do was bring the prepared crust to room temp, add my toppings, and bake until the cheese was melted. They turned out beautifully. Thank you for a fabulous recipe! I will be using Cup4Cup way more often now!