Gluten Free Flatbread Pizza Recipe | Vegan

I was never crazy about bread until I found out I could no longer eat gluten. Then I went through a three (maybe more) month phase of being completely obsessed with it. It went away eventually, but every now and then those cravings come back HARD for a week or so. Ladies and gents, we’re in one of those phases. Gluten free bread, for the most part, is disappointing to say the least. I asked myself one day ‘what can I make to satisfy that craving that won’t leave me really disappointed’? A gluten free flatbread recipe. It’s thinner and crispier than regular bread so it was less likely to be a disappointment in terms of texture, but close enough to bread to hit the spot and make it worth a try. 

I wanted to make a flatbread as a first attempt to make a quick and easy option, so this is a no yeast/ no rising time recipe. As this was successful, I’ll probably attempt a gluten free pizza base soon, stay tuned. But for now, we have a lighter option. It’s crisp enough to hold the toppings, bready enough to feel like a pizza and it’s not a typical gluten free dry hard slab. Result.  

This recipe took me on a bit of a ride. I got the idea, wanted to use plain flour, had no GF plain flour. All of the covid related baking meant I couldn’t get any plain flour, I used bread flour. Bread flour worked but didn’t give me the level of elasticity I was looking for in my dough. Then I somehow got my hands on GF plain flour, which made a much nicer dough, and the final recipe.  

A lot of gluten free baking requires more wet ingredients and this is no exception. Having looked at a few gluten flatbread recipes, I found that mine required more water to make the dough bind together in a ball in my food processor. As always with GF, you can’t just sub the same amount of flour for a GF alternative and hope it will turn out. It took a few tweaks to get it right, but it is possible.  

Nutritional Information  

Per whole flatbread, this recipe contains 6g of protein and 4g of fibre. Each flatbread contains a third of your daily B1 and B3 and just under half of your daily B6. They also provide 20% of your daily vitamin E and a quarter of your daily zinc. 

Rustic Gluten Free Flatbread Recipe  

A no yeast gluten free flatbread recipe for a quick, light meal option. This gluten free flatbread recipe is easy for anyone to make, has the texture of a thin and crispy pizza with less than half the prep time of a traditional bread base.  

This recipe is gluten free, dairy free, soy free, nut free and vegan. 

5 from 2 votes

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Rustic Gluten Free Flatbread Recipe

A no yeast gluten free flatbread recipe for a quick, light meal option. This gluten free flatbread recipe is easy for anyone to make, has the texture of a thin and crispy pizza with less than half the prep time of a traditional bread base.

Course Appetizer, Lunch, Main Course

Cuisine Italian

Keyword Gluten Free Flatbread Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 Flatbreads

Calories 585 kcal

Ingredients

• 2 cups GF plain all purpose flour
• ¾ teaspoon table salt
• ⅔ cup warm water, plus extra I used about an extra ⅙
• 2 tablespoons olive oil
• Flour for dusting
• 1 tsp dried rosemary
• ½ tsp black pepper
• Pinch of chilli flakes
• desired toppings

Instructions

1. Preheat oven to 250°c.

2. Add flour and salt to a food processor and pulse until well mixed.
3. Add water and oil.
4. Pulse until a dough ball forms (about 1 minute or so). Add the rosemary, black pepper and chilli flakes and pulse again to combine.
5. Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth. If it feels too dry, add a tiny bit more oil into the mix as you’re kneading.
6. Divide dough into 2 equal balls.
7. Use a rolling pin to roll each dough ball out into a long oval to your desired thickness for even flatbreads, but you can also use your hands to press the dough out.
8. Line two baking trays with greaseproof paper and spread the dough on them.
9. Poke the surface of the flatbread all over with a fork.
10. Bake flatbreads for 10 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
11. Brush with olive oil and top with desired toppings and bake for another 10 minutes or so. Be generous with the oil, especially around the crust, GF breads can dry out easily.

Serve and enjoy!

Do you like this style of thin and crispy style flatbread pizzas or do prefer a deeper dish? 

Until next time, 

Sophie 

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