This is seriously the best ever 2-ingredient vegan gluten-free flatbread recipe. It also happens to be the best ever 2-ingredient gluten-free vegan thin pizza crust recipe! It’s two, two, two recipes in one! (“Hello, Happy Gluten-Free Vegan? The 80s called, they want their Certs commercial back.”) Here’s a thing: don’t you just hate it when you see a gluten-free recipe and the only reason that it’s gluten-free is because they use some commercial gluten-free all-purpose flour blend? We don’t know about you, but we kind of feel like that’s cheating. (Don’t get us wrong, we do make our own gluten-free all-purpose flour blend, the recipe for which you will find here, and which we use in recipes like our Seriously Best Gluten-Free Biscuits, but generally we try to stay away from doing that to you. (A good example of this is our amazing Cinnamon Raisin Scone recipe, no gluten-free flour blend needed!)
This recipe is so easy, all you need is almond flour and quick-cooking oats. Ok, you also need water, so we guess that technically there are three ingredients, if you count the water as an ingredient. Then, once its cooked, you can either use it as a flatbread (we most recently topped it with homemade pistachio butter, which was out of this world!) or a thin-style pizza crust (see picture).
In fact it is so easy to make pizza at the drop of a hat with this recipe that if you don’t already have pizza pans, we highly recommend getting some (we use these ones, along with these pizza pan parchment paper circles (200 for $14!)).
Ok, here’s that recipe!
The Best Ever Easy 2-Ingredient Vegan Gluten-Free Flatbread and Thin Pizza Crust
1/2 cup almond flour
1/2 cup quick-cooking oats (dry, not cooked!)
1 cup water
NOTE: We use the 13.5″ pizza pan that we mention above, with 12″ parchment circles that we also mention above. If you use a different size or shape pan your milage may vary; we would not use a bigger pan as the flatbread will then be too thin.
Preheat oven to 400°.
Put all ingredients into a high-speed blender, and blend until smooth and creamy.
Pour onto a baking pan lined with baking parchment, and let spread out (you can help this along by tilting the pan if need be).
Let stand for 5 minutes to thicken up a bit.
Place in preheated oven and bake for 20-25 minutes, until edges turn golden brown.
If using as flatbread: Allow flatbread to cool on the parchment paper, and then remove from the paper.
If using as a pizza crust: Allow crust to cool for a few minutes, then remove from the parchment paper and cool on a rack with the side that the paper was on facing up. Place the crust (paper side still up) on your pizza pan, spread on the pizza sauce, top with whatever toppings you like, and put back in the oven. Bake at 400° for 15 to 20 minutes or until your vegan cheese is melted.
Note: If you want your flatbread / crust to be a little bit thicker, let it stand to thicken for 5 minutes in the blender container first, and then pour it onto your prepared pan.
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The Best Ever Vegan Gluten-Free Pizza
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