Cheesey flatbread recipe

Non-crumble flatbread recipe based on our pizza crust dough—perfect for bagged lunches

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 10 mins
  • Cook time: 30 mins
  • Total time: 40 mins
  • Yield: makes two 12.5cm (5") flatbreads

This cheesey flatbread is really an adaptation of the pizza crust recipe. It makes a great substantial bread which won't fall apart, and tastes fantastic when eaten warm from the oven—though it's good cold too. To vary the flavour you can also add herbs to the dry mix.

To fill the flatbread simply slice horizontally and add fillings of choice, or tear pieces off and eat with dips, soup, chilli, bolognese...

If you want to make it vegan/dairy free simply substitute the cheese with a vegan non-dairy alternative, and stick to vegan friendly toppings.

Ingredients (Measures: Metric | US)

85g [12 cup + 1 tbsp] brown rice flour
85g [34 cup] tapioca flour
7g [1 34 tsp] packet dried yeast (make sure it is gluten free)
2 tsp [2 tsp] xanthan gum
pinch [pinch] salt
1 tsp [1 tsp] olive oil
1 tsp [1 tsp] vinegar
12 tsp [12 tsp] sugar
150ml [12 cup + 1 23 tbsp] warm water
75g [34 cup] cheese, grated
optional toppings: dried crushed chilli, sliced black olives, dried herbs, thinly sliced tomato, bell pepper, mushrooms



  1. In a mixing bowl combine the rice flour, tapioca flour, dried yeast, xanthan gum, and agar.
  2. In a separate bowl mix the olive oil, vinegar, sugar, and warm water.
  3. Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5-6 minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.
  4. Line a baking sheet with baking parchment, or lightly oil and rice flour. Halve the dough, place on the baking sheet and using your hands knead the dough until it's smooth, then roll into a circular shape approximately 15cm (6") diameter, sprinkling with rice flour to stop sticking.
  5. The dough should end up approximately 2cm (3/4") thick.
  6. Bake the flatbread for 10 minutes.
  7. Top the flatbread with the grated cheese (and additional toppings if using), and put back into the oven for 18-20 minutes until golden brown and crispy.

This flatbread is delicious either hot or cold and will stay fresh for 2-3 days if wrapped in wax paper and sealed in plastic bags.

It's perfect as a satisfying bagged lunch food when on a hike, a day out anywhere (I rode 400 miles in a motorbike competition eating only this and dried fruit & nuts), or as an accompaniment to picnics or meals (try it with the bison bolognese recipe—instead of pasta serve this bread warm from the oven).

My favourite flat bread version is sprinkled with dried crushed red pepper and sliced black olives on top of the cheese, then bake as normal.