Gluten free pizza base or flatbread recipe
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- Dish type
- Yeast bread
Make your own gluten free dough for pizza bases or flatbreads using this straightforward, family-friendly recipe that's ready in 1 hour.
8 people made this
- 240ml very warm water
- 1/2 teaspoon caster sugar
- 2 teaspoons dried active baking yeast
- 275g gluten-free flour
- 80g rice flour
- 1 tablespoon Italian herb seasoning
- 1 teaspoon xanthan gum
- 1 teaspoon gelatine powder
- 1/2 teaspoon salt
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
MethodPrep:15min ›Cook:25min ›Extra time:20min › Ready in:1hr
- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to foam, about 10 minutes.
- Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment.
- Combine gluten free flour, rice flour, Italian herb seasoning, xanthan gum, gelatine and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking tray. Lay another sheet of parchment on top; smooth out dough to fill the baking tray. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
This tasted entirely like apple cider vinegar, even though I mixed it well and used the right amount. Next time I will use either milk or water and update my review-02 May 2018
I used a mix of garbanzo bean, potato, and sorghum flours. No xanthum gum or gelatin. No parchment paper; just pressed out on a pizza stone sprayed with Pam and baked for about 20 minutes; cooled, then added pizza toppings. Baked for another 20 minutes to melt cheeses. Excellent texture and flavor!-01 Apr 2018
Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.
Paleo gluten-free pizza crust or flatbread
1/3 c. coconut milk (full fat)
4 or more generous pinches of dried herbs: basil, oregano, thyme, marjoram, etc.
optional: fresh ground pepper to taste
Preheat oven to 350 F, and line a baking sheet with parchment paper.
In a small bowl, whisk eggs, coconut milk, and a drizzle of olive oil.
Into a medium bowl add tapioca flour, coconut flour, baking powder, salt, and herbs.
Stir the wet mix into the dry until the dry is incorporated. It will be a wet mixture, more like a thick batter than a bread dough. Let it sit for a couple minutes before proceeding.
Separate dough into as many units as you want to make. Cait says four I usually make six. (The fork in the photo above is just for scale.) Spread them out into thin circles on the parchment paper. When making a full recipe, I usually just put two crusts on a sheet.
It’ll rise while it bakes, so spread it out thin!
At first, I pat it out a little bit with my fingers, then I use the back of a spoon to spread it thin.
Bake for 5 minutes. Remove the pan from the oven, carefully flip the crusts over, and return them to the oven for 3 more minutes. They won’t brown much at this stage.
Sometimes it cracks down the middle. No worries! You’re going to fold your sandwich in half, or cut your pizza anyway.
Top it as you normally would a pizza. Two of my favorites are traditional Italian toppings, including chopped spinach and marinated mushrooms…
And BBQ with pulled pork and bell peppers! (Have you tried my Emergency BBQ sauce?)
Recipe step by step directions:
Step 1: Proof your yeast so it gets nice and foamy. This helps the pizza crust so that it isn't so dense.
Step 2: You can mix this up in a large bowl or standing mixer. I used a mixer because it is easier. Slowly add the ingredients into a mixer. (I switched to the dough hook on my Kitchen Aid mixer because it handles the dough the easiest.)
Step 3: Put the gluten free pizza base dough onto a board and shape it into individual pizza crusts.
Step 4: Roll out your pizza dough to your desired thickness. If you are cooking it on a grill, you will want to make personal sized pizzas as the dough is easier to transport and place flat onto the grill.
If you are baking the pizza, you can make it the size of the pan or pizza stone.
Step 5: Place on the trill and add your toppings. Close the lid and allow to cook at 425º F on the grill until the cheese is all melted, about 8-10 minutes depending on how thick the dough is.
Allergy Variations for Flatbread
To make this Dairy Free: Swap out the yogurt for your favorite non-dairy yogurt of choice. Try to stick with plain flavored varieties. Depending on the style of yogurt you choose, you may need to add more flour to the dough.
Can I make this egg free? I haven’t personally tried this with no egg, but I imagine a flax or chia egg would work similarly. The flatbread dough might need more flour to help bring it all together. If you try this, please let me know how it works!
For a yeast free and vegan flatbread recipe, make sure you check out my Sweet Potato Flatbread recipe!
Cooking is arguably the most fun part of this recipe! When the dough hits the hot skillet, bubbles start to form. The reaction between the greek yogurt and baking powder creates the most beautiful bubbly, golden-brown flatbreads!
- Heat a non-stick skillet over medium-low heat.
- Place the flatbread, garlic butter side down in the skillet.
- Cover with a lid and cook on the first side for 3-5 minutes or until the bottom is golden brown. You will see steam trapped inside and bubbles forming!
- Flip the flatbread. Cover and cook on the second side for another 2-3 minutes or until the second side is also golden brown.
- Repeat with the remaining flatbreads.
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!!
My dough was too wet and sticky to roll. What should I do?
Firstly, it’s supposed to be a little sticky as a formed dough in the bowl. As long as you’re able to bring it together into a ball, when you start rolling it out on a floured surface, the extra flour should make sure it doesn’t stick to your surface, hands or rolling pin.
There’s only two main ingredients here (yoghurt and gf flour) so measuring them out correctly is really important. It’ll stop you from adding in too much yoghurt in the first place and making the dough too wet!
But of course, if you have added too much yoghurt by accident, you can always just add a little extra flour until it’s the correct consistency.
My dough was too dry and cracked and crumbly.
If the dough seems a little crumbly in the bowl, get it out of the bowl and knead it on a floured surface first before adding any extra wet ingredients.
This will ensure that it’s truly combined and there isn’t any yoghurt not properly mixed in at the centre of the dough. If you measured out all of your ingredients accurately, you should avoid getting dough that’s either too dry or cracks and crumbles.
How do I stop my dough sticking to the surface / rolling pin?
Make sure you roll out your dough on a well-floured surface and also flour your hands and rolling pin. It’ll make all the difference!
My rolled out dough breaks when I try to transfer it to the frying pan.
Since we’re rolling out our dough to be nice and thin, obviously it needs care to get it into the frying pan in one piece.
Using your hands can be very hit and miss. That’s why I recommend using something like a metal cake lifter like this to really get underneath the dough and supporting it as you transfer it into the frying pan.
It’s not mandatory for making this recipe, but it’ll certainly make your life a hell of a lot easier!
There’s a bit of a burning smell when I’m dry frying my gluten free pizza base.
As we’ve just rolled out the pizza base on a floured surface, when we transfer the rolled out dough to the frying pan, you can easily transfer dusty bits of flour with it.
This dusty flour will cook pretty quick in a hot, dry frying pan and start to burn. It’s best to clean out your frying pan every now and then (especially if making more than two pizza bases at a time) if you start to notice a build up of brown dusty flour.
Can I print your gluten free pizza recipe?
Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
How To Make Flatbread With Just Potato
First, prepare the potato. I use pre-cooked potatoes for this recipe so cook according to your favorite method: boiled, steamed, baked, etc.
Then, use a potato ricer or grater to mash the potato to form the potato dough.
Cut out two large pieces of parchment paper and place the potato between both layers. Using a rolling pin, roll the potato out into your flatbread size. The thickness of the ‘dough’ can vary. I find that I prefer the results at 2-3 mm.
You can aim to make it similar in size to regular tortillas or go a bit rustic with it, as I did.
Remove the top layer of parchment paper and optionally spray/brush with a little oil. I’ve tried this recipe with both methods but I didn’t notice much of a noticeable difference, so it might be worth saving on the calories.
Bake the potato flatbread in the oven for around 10 minutes at 400ºF/200ºC or cook in an Air Fryer for 8-10 minutes at 350ºF/180ºC. The potato should look cooked with some lightly browned spots.
Allow the wrap to cool just enough to handle and use it as you would any other wrap by filling it up with your fillings of choice – then enjoy!
What makes pizza crust gluten free?
Typical pizza crust contains water, sugar, yeast, oil, flour, and salt. It needs time for the yeast to activate, as well as for the dough itself to rise. While there are recipes for gluten free pizza crust that still use yeast + sugar, my recipe keeps the ingredient list simple in a different way. Soaked quinoa is the base of this crust. I then add in Italian seasoning, fresh garlic, and salt for a tasty base, though feel free to add in your own spice mixture. Avocado (or olive) oil comes in for baking, and that’s it! While my crust does take time, just like regular pizza crust, it is super simple to make, as well as incredibly delicious.
Flatbread Pizza with Spinach and Goat Cheese (gluten free)
A super simple and delicious flatbread pizza recipe that’s perfect for a quick lunch, easy dinner, and everything in between. Only 15 minutes to throw together.
Hello, sweet friends! I made a pizza for you.
Not just any pizza. I made a flatbread pizza with spinach, goat cheese, and pine nuts. And I think you’re gonna love it.
In my mind, flatbread pizza is the fancy pants sister of regular pizza. It’s lighter, crispier, and somehow a bit more sophisticated.
But the best part is that it’s super quick to throw together. It’s perfect for an easy weeknight dinner or served as a party appetizer.
In order to make this flatbread pizza recipe, you’re gonna need your favorite gluten free flatbread. You can make make your own or grab a store-bought one. You’ll want to pre-cook any store-bought pizza crusts slightly before adding your toppings.
I use my grain free flatbread recipe which is the second most popular recipe on the blog (right after my simple coconut flour cake.) Every once in while, I’ll make 3-4 of them and pop them in the freezer for easy meals later on. They defrost pretty quickly and crisp up nicely.
My absolute favorite gluten free and paleo homemade pizza crust is THIS one by Urban Poser. It’s absolutely amazing and makes a great flatbread pizza base. You’ll want to pre-cook it slightly before you add the toppings.
I’ve been wanting to try this recipe with a grain free and paleo naan bread. I saw THIS recipe and will be trying it soon.
There are lots of flatbreads, pre-made pizza crusts, and naan breads out on the market. All of them will work. Some gluten free ones that I have tried are:
Here’s the recipe deets:
flatbread… we already covered that. Use your fav precooked flatbread or pizza crust here. This recipe makes 2 medium flatbreads or one larger 10-12 inch pizza.
spinach… because we all need more greens in our lives.
goat cheese… creamy and tangy and PERFECT for pizza, IMHO.
other cheeses… use whatever other cheeses make you happy. I used a raw cheddar and a bit of Parmesan.
pine nuts… because pine nuts make everything more fancy.
My favorite way to serve this is with a big, crispy green salad. And a cold glass of white wine. And maybe a sunset view. It’s also fun to cut up into small pieces and serve as an appetizer when guests come over. A total crowd pleaser.
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