Gluten-Free Pizza Flatbread with Roasted Vegetables

Gluten free pizza flatbread recipe
An easy gluten-free pizza flatbread topped with roasted veggies.

Flatbread Topped With Roasted Veggies

I've been offering up picnic food recipes this week because we're eating easy picnic style here in the final countdown phase of leaving for our summer adventure in Los Angeles. Only four remaining stacks of books to box, a tilting fence of wet paintings to frame, and the all important decision of which t-shirts, pots and kitchen power tools to pack stand in the way of our coffee fueled departure early next week.

I am reminded of the opening scene of A Walk on the Moon where Pearl and Lilian Kantrowitz are cramming the family car with colanders and tablecloths and onions and potato peelers. Kitchen stuff for their summer cabin in the Catskills. Such a production this is. Planning ahead for gluten-free snacks on the road (chocolate cupcakes are a must, and popcorn) and an easy microwavable supper for the hotel in Arizona (I'm thinking I'll freeze some of my favorite Mac and Cheese). We still don't have a rental lined up. And the storms knocked out our Internet this week. I'm lucky to be on at all tonight.

So yours truly has been running out of steam by cocktail hour, whipped not only by the attention-to-detail process of organizing two lives and shedding old stuff, but by the monsoon season thunderstorms growling across the Chama River in the afternoons, sending wind and rain and howling coyotes up the mesa. And knocking out our web access.

So forgive me if I have not responded to a comment or a question. I haven't been on-line much. I've been a total social network slacker stranded out here in the wilds. Cooking up flatbreads and Buckwheat Chocolate Chip Cookies between rinsing out empty shampoo bottles. Thinking of you.

Hoping you're having a wonderful week!

Karina's Gluten-Free Pizza Flatbread Recipe Topped with Roasted Vegetables

Originally posted May 2009.

Millet flour gives this chewy Italian flatbread a delicate nutty flavor. I also add plenty of minced onion, garlic and dried herbs to the dough to kick it up. Why not?


1 cup GF millet flour or brown rice flour
1 cup sorghum flour
1/2 cup tapioca starch (tapioca starch gives it a crusty bite)
1/2 cup potato starch (not potato flour!)
1 teaspoon sea salt
1 tablespoon minced onion
2 teaspoons minced garlic
1 teaspoon chopped rosemary
1 teaspoon thyme
2 1/2 teaspoons active dry yeast
5 tablespoons olive oil
1 tablespoon honey or raw organic agave nectar
1/4 teaspoon light, mild vinegar
1 cup hot water (115 degrees F)


Preheat the oven to 400ºF. Lightly oil a large round pizza pan or baking sheet and dust it with a little cornmeal or rice flour.

In a large mixing bowl whisk the millet flour, sorghum flour and starches with salt, onion, garlic, herbs and yeast. Make a well in the center of the dry ingredients and add the olive oil, honey, vinegar and hot water. Mix with a wooden spoon until you get a dough that is more like a thick cake batter than a standard flatbread dough. It will be wet and sticky.

Scoop out the dough onto the prepared baking pan and using hands shape and press the dough into an even, flat round (or rectangular) shape. Smooth with wet fingers. Set the dough aside to rest and roast your vegetables.

Cut up an assortment of your favorite seasonal vegetables and toss them into a bowl. We used red onion, yellow pepper, Baby Bella mushrooms, asparagus, and grape tomatoes. Add chopped garlic and Italian herbs like thyme, oregano, basil, marjoram. Season with sea salt and pepper. If you like it hot, toss in a few red pepper flakes. Drizzle with a little olive oil and toss the vegetables to coat. Dump them into a roasting pan (or on to a baking sheet) and spread them out in an even layer.

Bake in the center of the hot oven for 15 to 20 minutes until tender crisp. They don't have to be completely cooked, just softened a bit.

Remove the pan from the oven and lower the oven temperature to 375 degrees F.

Brush the flatbread with a drizzle of olive oil and sprinkle some sea salt over the top. Pre-bake the crust for about 7 to 10 minutes. You want to be somewhat firm and no longer sticky.

Remove the pan from the oven and spoon the roasted veggies all over the flatbread. Return the pan to the oven and bake until the dough is firm and slightly crisp. In my oven it was done after 18 minutes.

Slice with a pizza cutter and serve hot or at room temperature.

Add fresh chopped herbs just before serving- parsley, basil, mint, rosemary or cilantro.

Great picnic food- serve as an appetizer with a crisp green salad and a chilled glass of vino.

Makes 6 generous slices.

Recipe Source:

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xox Karina


Kim said...

This looks delicious! Millet and sorghum is a favorite combination of mine, and the herbs look great. I'm allergic to baker's yeast; how do you think it would turn out made with some combination of baking powder/soda/cream of tartar instead?

Lydia (The Perfect Pantry) said...

Love the colors and shapes of the vegetable topping. So much like a painting....

jd said...

I'm so excited about this recipe!

I just did a post on flatbread pizzas, but I actually used store-bought flatbread to make them. However, I liked them so much that I decided to make some flatbread from scratch next time.

Luckily, your recipe sounds (and looks) great - I adore the variety of ingredients that you used, too...

lifesdelights said...

I can't wait to make this; it looks delish!


moonwatcher said...

Hi Karina,

I loved this entry, so evocative of transitions with all the tactile details, down to rinsing out the shampoo bottles.. . and the sensual compfort picnic food to go with. . .and the thoughts of the road. Thank you. The flatbread sounds wonderful and delicious, too, and perhaps I wil get to try it before it gets too hot to turn on the oven anymore. We have a thunderstorm rolling in this afternoon, it seems, so I will be thinking of you and yours at the southern end of the states while I am in mine at the northern end. Happy trails, always, and I know the right place is just waiting out there for you for your summer.

(By the way, I made strawberry-rhubarb crisp with that inspired addition of vinegar TWICE already. Yum yum. And because of your post, I dared to dip that raw rhubarb in the agave. . .:)



dreaminitvegan said...

This is so lovely and fresh looking. I can just picture eating this on a warm evening with a nice bottle of wine. yum.

Question, this has nothing to do with this but my 11 year old son was diagnosed with IBS and of course the doctor said he needs to up his intake of veggies, no dairy,(we are vegan)no bad carbs and fats,(rarely happens) He eats so well already. He gets so much diet in his diet already. I was wondering if mabye it's wheat and or gluten he is reacting to. My research shows that many people with IBS are allergic to wheat and gluten, what do you think?

makingloveinthekitchen said...

I made something that looks very similar to this earlier in the week using mainly buckwheat as my GF flour. I called it pizza.

Karina Allrich said...

Kim- I've had success using a baking powder mix instead of yeast for flatbreads and pizza crusts- it turns out tender, like a biscuit crust. Really good.

Lydia- Cooking is a lot like painting, isn't it?

JD- I've been playing around with different flour combos. It's all interesting. The hardest thing to get used to is how wet and batter-like the various gluten-free doughs are...

Lifesdelights- Enjoy. :-)

Moonwatcher- What a lovely comment- your writing is evocative, too. I always see pictures when I read your thoughts. :-) Thank you.

Dreaminitvegan- First- thank you- and I need to mention here, I'm not a medical professional. However, I have recently read that many celiac experts now believe there is an undiagnosed gluten sensitive population who do not meet the exact criteria for celiac disease, but suffer IBS symptoms from gluten. If your son is eating whole wheat, spelt, and seitan, this might be the cause. I would discuss this with your doctor; I might also suggest getting food allergy testing; not all allergies are rashes or migraines, they can manifest in digestion, too.

Good luck- and let me know how you and your son make out with this... Hope he feels better soon- IBS is no fun.


Lacie said...

This does lood delicious! I am planning on fixing it this week.

Though I would like to use the yeast alternative. How much baking powder and baking soda would you use for this recipe and would I need to use the cream of tartar? If so, how much cream of tartar would you use?

I want to thank you for your wonderful site. My family have just this year started to eat a GF/CF lifestyle due to allergies and your site has been our guide. Again, THANK YOU.

Cape Cod Kitty said...

Your recipes are as beautiful as your art....sorry I have been MIA. Very blue since my Dad died.
Anyway, I wanted to wish you and Steve much luck with your move. I admire you for going ahead despite not having a sale on the house yet. It will come because you are forging
Have FUN....Lots of love from the Cape. Marcia

Karina Allrich said...

Lacie- You can definitely use leavening instead of yeast. I'd try 1 teaspoon baking powder and a teaspoon of baking soda.

Hi Marcia! So nice to hear from you. I'm so sorry about the loss of your father.

Thank you for your kind words and good wishes. We're leaving in a week. Can't wait to be with the boys again.



Emily said...

I tried to make this last weekend. I followed the recipe exactly, and it was watery, couldn't even pick any of it up. I tossed it out and tried it again. The same thing happened. That time my husband stood by and watched, so I'm pretty sure we followed it correctly. I understand it's a loose batter (I've successfully made some of your breads before)but this was so watery it slid off the pan. I did cook it and they were like frisbees. We ate them, they were so so. Can you think of anything we did wrong. Did this happen to anyone else?

Karina Allrich said...

Emily- As I've mentioned in other posts and comments, humidity and flour storage all affect how wet the batter and dough is.

If a batter/dough is too thin and wet, add a tablespoon more of sorghum or millet flour at a time until it becomes sticky- not slippery.

It sounds like your batter was too wet. If a dough is too watery, add more flour. No need to toss it. You can coax it into submission.

Did you use dry cups to measure dry ingredients and liquid measures to measure the liquid? That also makes a difference.

I use an Exopat (silicone baking sheet liner). That helps, too.

Vegan g-free baking is tricky. Even a tablespoon of difference can influence the batter or dough.

Have you read my tips on vegan baking? There's some helpful ideas in there, too.


Becky said...

What kind of vinegar do you use for this recipe? Thanks! (I think it's GREAT that you answer's something that not many bloggers do, but that readers really appreciate!)

Karina Allrich said...

Becky- I like a mild rice vinegar for baking. I find it in the Asian food section.

I use deeper Italian balsamic vinegar for roasting and dressings.

And thanks! :-)


Hiurick said...

I am trying to find recipes for kolache. Do you think I can use this? Thank you!

K said...

I love your website and appreciate gf recipes as I'm not good at baking. I noticed that most GF recipe has xanthan gum. But this recipe doesn't call for that recipe. Can the gf flour hold together without xanthan gum? Thank you!

Karina Allrich said...

Hiurick- I'm not familiar with kolache.

K- Thank you. It's up to you whether or not you prefer to add xanthan gum- with the full cup of starches in this, I didn't think it was necessary- mainly because you'd eat this right away while wram from the oven (not slice it like bread slices). If you don't use xanthan gum you can use a touch of guar gum, if you prefer. Or if you use eggs, you can add an extra whipped egg white to help bind the dough. Hope that helps!


K said...

Thank you! I made this recipe tonight with 2 tsp xanthan gum. (I had success with your Garlic & Tomato Focaccia bread and so I thought I add 2 tsp xanthan gum to the flat bread also.)

I spread it thin (about 1/8" inch thick on a 9x13 baking dish) and baked too long. It tasted like crispy cracker. That's what I get for not following direction.

Next time...I'm going to skip the xanthan gum as you suggested in your original recipe.

We are so Thankful for all the wonderful recipes on this website. Thank you!

Geological Science Ambassadors said...

What would you suggest using instead of potato starch? I am allergic to both nightshade and corn.

Karina Allrich said...

You can replace potato starch or cornstarch with tapioca starch. Karina

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