Quick Vegan Gluten-Free Flatbread Pizza Crust
A personal-sized vegan gluten-free flatbread pizza cooked on the stovetop in 15 minutes. Made with almond flour, arrowroot, and a flax egg. No yeast, no oven, and completely customizable.
Servings: 1 personal sized flatbread
Equipment
- round 10.5 inch cast iron griddle or skillet
- measuring cups & spoons
- small bowl + medium-sized mixing bowl
Ingredients
- 1 flax egg; 1 tablespoon golden flaxseed meal mixed with 3 tablespoons water
- ½ cup blanched almond flour, packed
- 2 tablespoons arrowroot flour
- ½ teaspoon pizza seasoning* (or sub ¼ teaspoon each of oregano, garlic, and basil)
- ¼ teaspoon sea salt
- 1 tablespoon oil
Toppings of choice
- pizza sauce
- vegan cheese
- pesto + veggies
- crispy tofu
- buffalo sauce
- sautéed veggies
- baked chickpeas
Instructions
- Combine 1 tablespoon golden flaxseed meal with 3 tablespoons water in a small bowl and whisk well. Set aside for 5 minutes to thicken.
- Add almond flour, arrowroot flour, pizza seasoning, and salt to a mixing bowl and stir to combine. Add the flax egg and oil and stir until a smooth ball forms.
- Drizzle a little oil over a piece of parchment paper. Press and shape the dough into an 8-inch circle. Aim for ¼ inch thickness. Anything thinner than that and it will fall apart when transferring.
- Warm a cast iron skillet or griddle over medium-low heat and add a tablespoon of avocado oil. Carefully peel the crust from the parchment and place onto the skillet. Cook for 4-5 minutes, flip, and reduce heat slightly. Cook another 3-4 minutes. Add toppings in the last few minutes and cover to help cheese melt. If the cheese needs more help melting, add ½ teaspoon of water to the pan and cover for 1-2 minutes or top and broil in the oven for a few minutes.
Notes
Pizza seasoning blends: