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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, which I love making for an easy gluten free lunch. This is a great way to use up uneaten leftovers!
This is a yeast-free pizza dough as well as being gluten free – much like a smaller version of my gluten free yoghurt pizza base recipe.
Why make this recipe?
- Gluten and Yeast Free: These easy flatbreads are 100% gluten free and coeliac-safe, and also don’t use any yeast.
- Vegan Option: It’s super easy to switch to coconut yoghurt to make a gluten free and vegan flatbread pizza dough.
- Quick and Easy: No proving time needed – simply throw the ingredients together and knead it into a dough before baking.
- 2 Ingredients: You only need gluten free flour and Greek yoghurt to make this flatbread pizza dough recipe.
Ingredients and Substitutions
You only need two simple ingredients to make this flatbread gluten free pizza dough:
- Gluten free self-raising flour – I always use the FREEE self-raising gluten free flour or Asda’s versions as they’re easy to get hold of. 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. You’ll need a gluten free flour blend though – a single flour such as coconut or almond won’t work.
- Low Fat Greek yoghurt – This recipe works just as well with full-fat yoghurt as well, or even natural yoghurt instead of Greek. I find Greek yoghurt does create a nicer dough. For a vegan flatbread pizza dough: I recommend coconut yoghurt, it works really well.
For the flatbread pizza toppings you’ll also need:
- A sauce: Passata, a shop-bought pizza base topper, homemade marinara sauce or even tomato puree work well for a traditional pizza sauce. Pesto, gluten free BBQ sauce, ricotta or gluten free bechamel also make good pizza sauce toppings.
- Cheese: Mozzarella is always my cheese of choice. For a vegan flatbread pizza use a vegan cheese instead.
- Meat or Veg: I have listed some ideas below for different topping ideas, but I used a thinly sliced courgette on one flatbread pizza, and parma ham, cherry tomatoes and basil on the other.
Flatbread pizza 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!
How to make gluten free flatbread pizza
There’s a printable recipe card below, but here are some step-by-step photos showing you how to make my gluten free flatbread pizza recipe.
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.
Divide the dough into two then place the two pieces on the baking paper. Lightly dust them with extra gluten free flour then using your hands or a rolling pin to shape them into two separate 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 with the flatbread pizza bases 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 on one and ricotta on the other. I added mozzarella pearls on both then to the tomato one I added parma ham and cherry tomatoes; to the ricotta one I added thinly sliced courgette (zucchini) 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.
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 for dinner!
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Gluten Free Flatbread Pizza
Ingredients
For the flatbread pizza dough:
- 150 g self-raising gluten free flour, (see notes if using plain flour)
- 150 g Greek yoghurt, (full or zero fat will work)
For the toppings:
- 2 tbsp passata / ricotta cheese / pesto / GF BBQ sauce, (for the sauce)
- 1 tsp dried oregano
- 150 g mozzarella, (pearls or one ball, shredded)
- veg and/or meat of choice
- olive oil, (for drizzling)
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.
- Divide the dough into two then place the two pieces on the baking paper. Lightly dust them with extra gluten free flour then using your hands or a rolling pin to shape them into two separate 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 with the flatbread pizza bases 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 on one and ricotta on the other. I added mozzarella pearls on both then to the tomato one I added parma ham and cherry tomatoes; to the ricotta one I added thinly sliced courgette (zucchini) 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
- If using plain gluten free flour, stir in 1.5 tsp baking powder and 1/4 tsp xantham gum before adding the yoghurt.
- For step-by-step photos, topping ideas, vegan variations and storage instructions, see the blog post above. Check out my FAQs below for any troubleshooting!
Nutrition
Frequently Asked Questions
If you can’t see your question here, please do leave me a comment and I’ll do my best to answer!
We rarely have leftovers in this house – but any you don’t eat can be kept in the fridge for 2-3 days and reheated before eating. I always recommend reheating this recipe as the base can go a bit hard when cold.
This gluten free flatbread pizza only uses self-raising gluten free flour and yoghurt, so it is completely yeast free. It’s a great hack to save time when you don’t want to make a yeasted pizza base.
Yes! To make this recipe vegan you need to switch the yoghurt for a vegan alternative – I recommend using coconut yoghurt. Of course, you’ll need to ensure you use dairy free cheese and vegan toppings too.
Fear not! To make self-raising gluten free flour simply add 1 tsp of gluten free baking powder per 100g of plain gluten free flour. I recommend in this recipe adding 1/4 tsp xantham gum too as it really helps with the texture.
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