Vegan Gluten-Free Flatbread Pizza

Most gluten-free pizza crusts require a dozen ingredients and at least an hour of prep work. This one needs five ingredients, a skillet, and just 15 minutes to prep and cook. Thin, crispy, and completely customizable with whatever toppings you have on hand.

Jump to:

• What is the difference between flatbread and pizza crust?
• Vegan gluten-free flatbread pizza ingredients
• How to make vegan gluten-free flatbread pizza
• Tips for making a gluten-free flatbread crust
• Topping ideas
• What to serve with it
• How to store
• 📋 Recipe
• 💬 Feedback

What is the difference between flatbread and pizza crust?

• Ingredients: Yeast is the key difference. Flatbread doesn't include yeast, while traditional pizza crust does.
• Texture: The yeast in pizza crust creates a thicker, fluffier, and chewier texture. Flatbreads are typically light and crispy with no rise.
• Cooking method: Pizza crust is typically baked in an oven, while flatbread can be cooked on a skillet, griddle, or grill. Flatbreads come together in 10-15 minutes versus the time needed for pizza dough to rise and bake (at least 1-2 hours to proof)
• Sauce and toppings. technically flatbreads can be more versatile, but really anything goes on either, especially when you're making it yourself at home. Your kitchen, your rules.

Vegan gluten-free flatbread pizza ingredients

A simple combination of almond flour and arrowroot flour with salt, pizza spices (oregano, garlic, basil), and a vegan flax egg is all it takes to make the vegan pizza crust. Grab a mixing bowl and the following ingredients:

• Blanched almond flour: the base of the crust. Flour works better than almond meal here as it creates a light, less dense texture
• Arrowroot flour: helps bind the dough and works with the almond flour to create a crisp, light texture. Tapioca flour works as a 1:1 substitute.
• Flax egg: 1 tablespoon golden flaxseed meal mixed with 3 tablespoons water. Let it sit for 5 minutes before using. Golden flaxseed keeps the crust light and buttery.
• Pizza seasoning: a simple blend of oregano, garlic, and basil. Substitute with ¼ teaspoon each.
• Sea salt: just enough to season the dough.
• Avocado oil: used in the dough and to grease the skillet. Any neutral oil with a high smoke point works.

How to make vegan gluten-free flatbread pizza

1. Make a flax egg

Combine 1 tablespoon golden flaxseed meal with 3 tablespoons water in a small bowl and whisk well. Set aside for 5 minutes to thicken.

2. Mix the dough

Mix the dough. Add almond flour, arrowroot flour, pizza seasoning, and salt to a mixing bowl and stir to combine. Add the flax egg and avocado oil and stir until a ball forms.

3. Shape the crust

Drizzle a little oil over a piece of parchment paper. Place the dough in the center and press and shape with your hands into an 8-inch circle. Aim for ¼ inch thickness minimum. If it's too thin, it will fall apart when transferring.

4. Cook

Warm a cast-iron skillet or griddle over medium-low heat and add a tablespoon of avocado oil. Carefully peel the crust away from the parchment and place it onto the skillet. Cook for 4-5 minutes, flip, and cook another 3-4 minutes until crisp. Add toppings in the last few minutes and cover to help the cheese melt.

Tips for making a gluten-free flatbread crust

• Cast iron: a cast-iron skillet or griddle works the best for this gluten-free flatbread pizza. It creates a crisp and light texture. A regular non-stick skillet will work in a pinch. You may need to cook a little longer to achieve that crisp, golden hue.
• Golden flaxseed meal: stick with golden instead of brown. Golden adds a subtle buttery flavor, while brown adds a toasted, earthy flavor that overpowers the crust.
• Shaping: the crust is a personal-sized pizza, making it easy to press and shape with your hands. No rolling pin needed
• Thickness: I love an extra crispy thin crust, but ¼ inch is your minimum here. Thinner than that, and the crust will fall apart when you transfer it from the parchment to the skillet.

Topping ideas

The crust is intentionally simple so the toppings can do the heavy lifting. A few combinations worth trying:

• Classic: red sauce, vegan mozzarella, fresh basil, and red pepper flakes
• Pesto: vegan pesto, sautéed zucchini, arugula, and vegan parmesan
• Buffalo: buffalo sauce, crispy tofu, red onion, and vegan ranch drizzle
• White pizza: (lots of) garlic oil, spinach, and caramelized onions
• Chopped salad pizza: try my vegan chopped salad pizza for a fun twist

What to serve with it

A simple salad or roasted veggies creates a full meal. Here are a few of my favorites:

• Vegan Caesar salad with chickpeas and tofu
• Greek salad with chickpeas and vegan feta
• Vegan Smashed Brussels Sprouts with Parmesan and Pesto

How to store

Storing the dough: Store uncooked dough in an airtight container with a greased piece of parchment paper on the bottom to prevent sticking. It'll keep in the fridge for up to two days. For the freezer, wrap tightly in parchment paper, place in a sealed container, and freeze for up to one month. Let thaw at room temperature before shaping and cooking. Add a small drizzle of oil if the dough feels dry after thawing.

Storing gluten-free flatbread pizza: Store cooked flatbread in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat for 2-3 minutes per side to bring back the crispiness. Avoid the microwave as it'll make the crust soft.

📋 Recipe

If you made this flatbread recipe, leave a star rating along with your go-to topping combination (mine is sauteed kale, with tons of sundried tomatoes, minced garlic, and pickled jalapenos).

xo, Morgan