Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless!)

Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless)

There's something about homemade flatbread that is just so much better than the store bought version. You might have heard of it being used for dips, mexican tortillas and curries… but what about as a pizza base?

I can tell you now, if you haven't had flatbread pizza before you are missing out big time.

Crispy, chewy and everything that flatbread should be. Top this garlicky delight with any kind of topping for an easy and utterly irresistible pizza!

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Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless)
Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless)
Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless)
Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless)

Should you recreate this Garlic Flatbread Pizza Crust, please leave a comment below and don't forget to tag us in your Instagram or Facebook with @truegreatvegan and #truegreatvegan because We love to see your pizza!


Garlic Flatbread Pizza Crust

Prep Time

5 mins

Cook/Chill Time

20 mins

Total Time

25 mins

Garlic Flatbread Pizza Crust (Vegan, Gluten-Free & Yeastless)

Makes: 2 medium pizzas or one large pizza.





  • ¼ cups of olive oil
  • 1 ¼ cups of water


  1. Preheat your oven to 210 degrees celsius.
  2. Sift together the dry ingredients into a large bowl.
  3. Whisk the dry ingredients together until very well combined.
  4. Create a well in the centre of the bowl and add in the wet ingredients.
  5. Mix with a wooden spoon until a dough-like texture begins to form. The dough should begin to come together in clumps, when this happens, push it together with your hands to form one big ball.
  6. Transfer the dough ball to a lightly floured and clean workspace, separate the dough into two even halves.
  7. Take one part and knead the dough for 2 - 3 minutes, or until it is no longer sticky. If the dough is too dry and crumbly, wet your hands with warm water and knead for an additional minute. If the dough is too wet, add more flour to your workspace and knead for another minute.
  8. When the dough reaches the correct consistency, form a small disc-like circle.
  9. Roll out the dough into an even circle until about 0.5cm thick. Keep in mind that due to no gluten, some cracks in the pizza is normal! Just do your best to make it smooth by pushing any cracks back into the dough.
  10. Repeat these steps with the other half of the dough.
  11. Fry one base at a time with no oil in a large heated pan on medium-high heat for 2 - 3 minutes, flip & repeat. Remove and set aside when small brown spots form on the crust.
  12. Oil two pizza trays (the ones with holes in them!), and place your crusts on top.
  13. Add your desired sauce and toppings to your pizza and bake for 10 - 15 minutes at 210 degrees celsius.
  14. Remove pizza from oven, cool for 5 minutes, slice & serve warm.

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