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Gluten Free Grilled Flatbread

This grilled gluten-free flatbread is simple and makes the perfect base for any summer toppings.
Gluten Free Grilled Flatbread
Yield 4 flatbreads



  • 1 1/2 teaspoons Red Star Quick Rise Yeast
  • 1 cup warm water (110-115°F)
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon olive oil
  • 1 cup all-purpose gluten-free flour
  • 1/4 cup corn starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt


  • Olive oil
  • 1 teaspoon Italian seasoning
  • Mozzarella cheese
  • Heirloom tomatoes
  • Fresh Basil
  • Pesto or marinara sauce


  • In a large bowl whisk together yeast, water and sugar. Let sit 5 minutes, or until foamy.
  • Add in olive oil, flour, cornstarch, xanthan gum and salt.
  • Stir with wooden spoon until a small ball forms. Cover and set in a warm area for 30 minutes.
  • Preheat grill to medium-high heat (about 400°F).
  • Divide dough into 4 equal pieces. Using two sheets of parchment paper place one piece of dough between them and roll out to thin round disk, about 1/2-inch thick. Repeat with remaining dough pieces.
  • Brush both sides with olive oil and place on grill. Cook about 4 minutes on each side.
  • Remove from grill and sprinkle with 1/4 tsp Italian seasoning. Top with desired toppings and place back on grill for about 3 minutes.
  • Serve warm.


Recipe by Jenna Edmiston.