This gluten-free flatbread recipe is for a crust that can be used for pizza or flatbreads. After two years of cutting gluten out of my diet, this is the best pizza crust recipe I have — based on trial and error. My kids say this is better than our homemade wheat flour crusts.
Ingredients
- very warm water: 1 cup
- white sugar: 0.5 tsp
- yeast: 2 tsp
- gluten-free flour blend: 2 cups
- rice flour: 0.5 cup
- italian seasoning: 1 Tbsp
- xanthan gum: 1 tsp
- unflavored gelatin powder: 1 tsp
- salt: 0.5 tsp
- apple cider vinegar: 3 Tbsp
- olive oil: 3 Tbsp
Metric Conversion
Stages of cooking
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Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
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Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
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Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
