This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Gluten Free Flatbread Pizza recipe is the perfect quick and easy dinner idea. An easy gluten free flatbread pizza dough recipe made from just TWO ingredients and ready in less than 30 minutes. Load them up with all your favourite gluten free pizza toppings!
Whenever I need a pizza fix and I don’t have the time to make a proper yeasted gluten free pizza base, I always make these gluten free flatbread pizzas.
Made using Greek yoghurt and self-raising gluten free flour, you can top these quick and easy gluten free flatbread pizzas however you like.
The flatbread gluten free pizza crust recipe is super quick to throw together and is perfect if you want a light meal.
I’ve based this recipe on my gluten free flatbread recipe. It’s also a yeast-free pizza dough – much like a smaller version of my gluten free yoghurt pizza base recipe.
Table of Contents
Don’t just take my word for it…
Jennifer left ⭐️⭐️⭐️⭐️⭐️ and said: “Nice & quick recipe. I used chicken breast & tomatoes, paprika as toppings.”
Ingredients and Substitutions
You only need two ingredients for this gluten free flatbread pizza dough, and the rest just comes down to whatever toppings you want!
- Gluten Free Self-Raising Flour: I always use the FREEE self-raising gluten free flour. If you don’t have any self-raising flour, simply use gluten free plain flour or all purpose flour and add 1 tsp gluten free baking powder per 100g of flour. I’d also recommend adding 1/4 tsp xanthan gum to your mixture to help make the dough more pliable.
- Greek Yoghurt: Use low fat or full-fat yoghurt, and you can also use natural yoghurt. For a vegan flatbread pizza dough I recommend coconut yoghurt, it works really well.
For toppings I use passata and oregano for a simple tomato sauce (or use my homemade marinara sauce) and top with mozzarella, pesto, tomatoes and fresh basil.
How to Make Gluten Free Flatbread Pizza
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free flatbread pizza recipe is to make.
Storing and Freezing Instructions
TO STORE: Any leftovers can be stored in the fridge and reheated. I recommend this flatbread pizza is best eaten fresh, or reheat in the air fryer or oven.
Flatbread Pizza Topping Ideas
Need some ideas for how to top your gluten free flatbread pizzas? Here are some of my favourite ways to load them up:
- Flatbread Pizza Margherita: Simply top with passata, oregano and mozzarella, then finish off with some fresh basil after removing from the oven.
- Flatbread Pepperoni Pizzas: Add slices of your favourite pepperoni to your flatbread pizza for a meaty treat.
- Courgette and Ricotto: I spread ricotta over the base of one of my pizzas then added thin slices of courgette and a drizzle of pesto.
- Chargrilled Vegetables: Got leftover roast or grilled veg in the fridge? Use it for a tasty vegetarian flatbread pizza topping.
- Grilled Meats: Use after leftover meat from a BBQ or roast dinner to top your pizzas – chicken, gammon, turkey or beef all work well.
- Ham and Pineapple: Ham and pineapple flatbread pizzas anyone? Some hate them, some love them. Personally I embrace the pineapple on pizza trend!
- Hot Honey: Try a drizzle of hot honey over cured meats or spicy pepperoni.
More Gluten Free Pizza recipes
Gluten Free Flatbread Pizza
Equipment
Ingredients
For the flatbread pizza dough:
- 150 g self-raising gluten free flour
- 150 g Greek yoghurt, (or coconut yoghurt for vegan)
For the toppings:
- 2 tbsp passata
- 1 tsp dried oregano
- 150 g mozzarella, (sliced)
- pesto
- cherry tomatoes, (halved)
- Fresh basil
Instructions
- Preheat the oven to 220C / 200C Fan / Gas Mark 7. Tear off a sheet of baking paper the same size as a large baking tray.
- Add the yoghurt and gluten free flour to a bowl and mix together using a spoon. As the mixture becomes claggy, use your hands to knead it together in the bowl into a smooth dough.
- Place the dough on the baking paper. Lightly dust with extra gluten free flour then, using your hands or a rolling pin, shape into a large flatbread flatbreads, around 5mm thick. (Tip – I find it easier to do this by placing a sheet of clingfilm on top so the dough doesn't stick).
- Carefully lift the baking paper onto the baking tray. Remove the clingfilm if you used this for rolling them out!
- Top the flatbread bases as desired. I spread passata mixed with oregano, then added mozzarella, tomatoes and pesto.
- Place the baking tray in the hot oven and bake for 15 minutes until the crusts are golden and the cheese is bubbling. Serve hot with a drizzle of olive oil – and a nice, fresh green salad on the side.
Notes
- This recipe can also be divided into smaller pizzas as well as making one large one.
Nutrition
Serving Suggestions
These gluten free flatbread pizzas are enough on their own for a light meal, but here are some other recipes that would work really well with them:
- Gluten Free Oven Chips
- Potato Salad
- Gluten Free Garlic Bread
- Garlic and Chilli Potato Wedges
- Chickpea and Halloumi Salad
- Greek Salad
Made too much gluten free flatbread pizza dough? Use the leftovers to make my Gluten Free Gyros or Sheet Pan Kebabs for dinner!
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people.
- Subscribe to my Mailing List for all my new gluten free recipes first!
This would probably be an excellent recipe if I didn’t have to translate the measurements to American
Nice & quick recipe
I used chicken breast & tomatoes, paprika as toppings
The dough was easy to make it was but a bit tricky to roll it out. I made one big pizza
I’ll make it again