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Thin Crust Pizza Flatbread

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raw vegan gluten-free Thin Crust Pizza Flatbread displayed on barn wood

~ raw, vegan, gluten-free, paleo ~

There is no getting around the truth of the matter, I have been on a flatbread kick. Mainly because my loving husband is requesting them daily!   And I do love to creating exotic foods for him; it gives me a sense of challenge… what new flavor will I make today?

The day I created this recipe, and from the moment I took a bite, I was singing the pizza song and trust me, I can belt out a tune (maybe not IN tune, but a tune!)  For the base of the flatbread, I used the almond pulp.

Over the years, I have used a lot of ground nuts as a base, but often found with crackers, they tend to be a little on the denser and more substantial side.

Not that there is anything wrong with that, there are times when those textures are what is desired.  But we have come to like the light texture that a nut pulp can offer.

Also, the mix of fresh and dried tomatoes are what gives this flatbread its real depth of flavor and complexity.  I recommend using sun-dried tomatoes that are not soaked in oil.

Below is step by step photos on how I create the flatbread effect.  The dough in these pictures is from another flatbread, but the technique is the same.


yields roughly 18 




  1. Rehydrate the sun-dried tomatoes in enough hot water to cover them, set aside for 15 minutes or until soft.
    • Once done, drain the soak water and squeeze out the excess water.
  2. In the food processor fitted with the “S” blade, combine the cherry tomatoes, sun-dried tomatoes, olive oil, garlic, oregano, basil, sweetener, and salt.
    • Process until it resembles a sauce.
    • Pour into a medium-sized bowl.
    • To make Paleo, remove the sweetener.
  3. Add the almond pulp and flax.  With your hands, mix everything well.
  4. To create the flatbreads, use about 2 Tbsp worth of dough.
    • Roll into an oval shape and place it on the teflex sheet that comes with the dehydrator or on parchment paper.  I do two at a time.
    • Cover with another sheet and with a rolling pin, use even pressure to press them out to a flatbread shape.
    • They should be reasonably thin, no more than 1/4″ thick.
    • See the photos below on how to transfer the flatbread from the teflex to your hand, to the mesh sheet.
  5. Leave the flatbreads plain or sprinkle the extra topping on top.  After sprinkling them on, with the palm of your hand, lightly press them into the dough.
  6. Sprinkle coarse sea salt on top before dehydrating.
  7. Dehydrate at 145 degrees for 1 hour then reduce 115 (F) degrees for 6-10 hours or until dry.
  8. These should last several weeks in an airtight container.  If they start to moisten a bit, return them to the dehydrator and dry until they firm back up.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

shaping the dough to make the raw vegan gluten-free Thin Crust Pizza Flatbread

 I found that rolling two at a time was perfect; any more is just too complicated.

Raw Vegan Gluten-Free Thin Crust Pizza Flatbread Dough between Parchment Papers

Cover the dough balls with another sheet of teflex or parchment paper and roll out
lightly with a rolling pin.   You can use your hand too if you don’t own a rolling pin.

Rolling Out Thin Crust Pizza Flatbread Dough between Parchment Papers

Peel the top layer back, exposing the flatbreads.

Peel the top layer back, exposing the flatbreads

Place your hand on top of one of the breads and turn it over into your palm.
As shown below.  This may seem awkward, but you will get the hang of it.

shaping the Thin Crust Pizza Flatbread dough

Once the dough is resting in the palm of your hand, peel the paper off.

shaping the Thin Crust Pizza Flatbread dough

Hand cupping… this is my artistic side coming out.  With the dough in your hand
cup your palm a little, creating an irregular shape.

shaping the Thin Crust Pizza Flatbread dough

Hold the shape in your hand, and while turning your hand over, place the dough on the dehydrator sheet.
The objective of this is to create what seems like air pockets and curling edges that
would appear in cooked flatbreads.  This technique is entirely optional, but it takes
the raw flatbread to a new level of fun when all is said and done.

shaping the Thin Crust Pizza Flatbread dough on dehydrator Tray

shaping the Thin Crust Pizza Flatbread dough on dehydrator Tray


22 thoughts on “Thin Crust Pizza Flatbread

  1. Charmaine says:

    Amy Sue Oldfather, you should be given a raw award everyday! These look perfect. Thank you so much for sharing all the wonderful raw creations you lovingly make in your kitchen everyday :)

  2. Uli says:

    Awesome recipe! Guess what I will be making later today after going to the grocery store!
    Love flatbread and it is such a great way to use up my almond pulp!
    Thank you for another great recipe!

    • amie-sue says:

      Your welcome Uli… do keep me posted how it turns out for you. We just loved these because the flavors were so nice and vibrant! Have a wonderful day playing in the kitchen. amie sue

  3. Juliet says:

    This looks amazing! Is there a substitute I could use for almond pulp? I don’t typically make my own milk…


    • amie-sue says:

      Hello Juliet,

      You can try ground oats; sprouted buckwheat, quinoa, ground almonds… just be aware that it will change the texture and flavor from what I created. :) Have a great day, amie sue

  4. HippyLioness says:

    Oh my goodness I wish you would make videos of your beautiful & delicious recipes thanks for making raw foods an easy choice with your recipes

    • amie-sue says:

      Thank you HippyLioness… and you are welcome. :) I would like to try doing some videos one day, just need to get over being camera shy. hehe Have a great evening, amie sue

  5. Leslie says:

    I made this for the first time last night and absolutely love it!! I am looking forward to making more and having it as my go to snack – its so easy and yummy!

    • amie-sue says:

      Wonderful Leslie… this is Bob’s favorite too. I need to make more. :) Thank you for letting me know. I appreciate it. Have a great evening, amie sue

  6. Mikaela says:

    “Bonjour Amie-Sue,

    from a French teacher and lover of raw food. I have been dancing around raw food for years and owe over 18 raw food, “un-cooking” books, however your recipes are more inspiring than everything I have tried before.
    I am again back on my good steps of eating raw, and you are one of my best inspiration sources. My husband is not a big fan of eating totally raw food, but I will try again and again to entice him w/your recipes. He likes cheeses, breads and salads. I need some advise here from you, the expert. Many thanks for sharing your passion w/ all of us.

    • amie-sue says:

      Good evening Mikaela,

      Your message today really touched and blessed me. Thank you so much for sharing this and for taking time in your day to do so. It really encourages me. I am more than happy to help you in way that I can. Just let me know what I can help with and I will do my best. :) No need to convert anyones diet.. just continue to add in fresh foods as you can, thus crowding out the not-so-desired ones… one recipe at a time. We want to enjoy this process. Have a blessed evening and please keep in touch, amie sue

  7. jannie says:

    Hi, Amie, I just discovered your site and am excited about it. I would like to make flat bread but I cannot use flaxseed (thyroid inhibitor). Is there any substitute? Thank you for your answer.

    • amie-sue says:

      Hello Jannie,

      Well, I would normally recommend chia seeds, you can also try 2-4 Tbsp of psyllium husk powder in place of it… we want to use an ingredient that will help bind the ingredient together. Can you use those? Have a blessed weekend, amie sue

  8. pier marie says:

    amie sue, thank you for excellent recipes, i have just started eating more raw foods and can not eat wheat foods any longer. I had been eating vegetarian and then vegan and now starting to eat more raw. I have been sick from many foods grown in the USA because of all the 100 million tons of herbicide of Roundup weeder that is sprayed on the crops, and the GMO wheat that is grown. I first started with making raw almond milk, and then used the almond pulp to make your flat bread, they came out great, glad i have found your site. sincerely, pier marie

    • amie-sue says:

      I so understand Pier. Bob and I don’t eat gluten either and haven’t for over 7 years… we have to be smart about our food choices these days. I think people are becoming more aware and with that, demand for healthier foods will start to win. You are doing great and I encourage you to stay on your path. Your body will reward you. :) Blessings, amie sue

  9. Lori says:

    Hi there….How long does almond pulp stay good in the fridge? I only make almond milk once a week and only get about two cups of pulp from it. I love spending time just browsing through your site!! If I am not careful, my butt is going to show the affect of how much time I spend sitting here looking!!! lol

    • amie-sue says:

      Hello Lori,

      Fresh almond pulp / nut pulp is really only good for about 2-3 days in the fridge. It starts to spoil and will ferment. When you open the bag, ALWAYS take a whiff… you will know if it starts to sour. That is why I tend to freeze mine until I am ready to use it.

      While browsing my site, just do bun squeezes for a stationary exercise. lol Have a great day. :) amie sue

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