Homemade Flatbread Pizza Recipe

Adapted from my favorite pizza crust recipe, this homemade flatbread pizza bakes up into a thin and chewy base for your favorite flatbread toppings. Quicker, easier, and thinner than pizza, this flatbread dough takes about 1 hour start to finish and is perfect for beginners. I always love adding garlic and Italian seasonings for extra flavor!

margherita flatbread pizza

If you’ve ever wanted to try making restaurant-style thin crust flatbreads, I have the perfect starting point for you. This is my EASY homemade flatbread dough, a recipe I’ve been making for a few years since I first published it with my zucchini & herbed ricotta flatbread variation. (Pictured next!) Have you tried it yet?

Here’s why you must…

Make This Flatbread Pizza Because:

  • you don’t need many ingredients
  • it’s quicker than homemade pizza
  • the dough yields 2 flatbreads
  • 1 full recipe is perfect for 2-4 people
  • it’s easier to shape than regular pizza dough
  • you can eat it plain or with toppings

In other words, it’s the easier, quicker, and more convenient version of pizza dough.

zucchini herbed ricotta flatbread

What’s the Difference Between Flatbread Pizza and Regular Pizza?

Flatbread can be made with or without yeast. My version requires yeast for the smallest bit of rise, similar to a thin crust pizza. If you want a no-yeast flatbread, I recommend searching for another recipe that’s modified without its addition. (Don’t simply leave the yeast out of this one!)

My regular pizza dough bakes into a thick, chewy, and soft-centered bed for your favorite toppings. It’s a deeply loved recipe on this website and the only pizza dough recipe I use. Flatbread pizza is just that– flatter pizza. Since it’s flatter, it doesn’t require as much yeast or rise time and is perfectly manageable if you’ve never made homemade bread before.

This flatbread is similar to my focaccia, another simple homemade bread recipe.


6 Ingredient Yeast Flatbread Pizza Dough

  • Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide. I used to make flatbread with 1 and 1/2 teaspoons of yeast, but recently reduced it down to 1 teaspoon. This is plenty for a thin flatbread crust. Note that 1 teaspoon is less than 1 standard packet.
  • Sugar: Granulated sugar feeds the yeast. You only need 1 teaspoon.
  • Water: Flatbread and pizza dough are lean doughs, meaning there isn’t a lot of fat present. While I make rich overnight cinnamon rolls and glazed doughnuts dough with milk, we don’t need that extra fat here. We’re aiming for chewy and crisp, not voluptuous and soft.
  • Flour: You can use bread flour or all-purpose flour. Bread flour leaves a slightly chewier texture, but the difference is barely noticeable since the crust is so thin.
  • Olive Oil: Adds flavor. We’ll also brush the dough with olive oil before baking, too.
  • Salt: Adds flavor.

Optional Additions: You can also add some flair to this dough with a little garlic and/or Italian seasoning. Or add chopped fresh herbs or freshly ground pepper, too.

homemade margherita flatbread pizza

Homemade Flatbread Pizza Video Tutorial

Watch this quick video tutorial. The process is really that easy!


Overview: How to Make Flatbread Pizza Dough

  1. Mix the dough ingredients together by hand or use a hand-held or stand mixer.
  2. Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video above.
  3. Place dough into a greased mixing bowl, cover tightly, and let it rise for 45 minutes.
  4. Punch down the slightly risen dough to release air bubbles. Divide in half.
  5. Flatten the two doughs with your hands or with a rolling pin. The flatbreads can be any shape you want as long as they’re about 1/4 inch thick. (Very thin!) Dimple with your fingers or with a fork, which helps prevent any air bubbles. Brush with olive oil, which helps protect the crust from any sogginess lingering from the toppings.
  6. Top with favorite flatbread toppings.
  7. Bake at a very high temperature for only about 15 minutes or until lightly browned.

flatbread pizza dough and ingredients

flatbread pizza dough

You Can Enjoy it Plain

If desired, you can skip the toppings and leave the flatbread plain. In the next two pictures, I topped the doughs with fresh garlic, sea salt, and freshly ground pepper. After baking, I sprinkled with fresh parmesan cheese. Freshly baked plain flatbread feels like a total treat when served with marinara sauce, hummus, homemade pesto, or even mashed avocado and fried eggs (for an avocado toast variation!).

garlic flatbread pizza dough before baking

homemade flatbread pizza crust

Flatbread Pizza Toppings

Or you can get creative with various toppings. Add these before baking.

  1. Margherita Flatbread (pictured today): See recipe note.
  2. Sausage & Garlic Pesto Flatbread
  3. Zucchini & Herbed Ricotta Flatbread
  4. 1/2 cup goat or blue cheese per flatbread (1 cup total) and 1/2 cup fresh apple or pear slices per flatbread (1 cup total), plus a handful of fresh arugula and/or drizzle of honey after baking
  5. 1/4 cup homemade pesto per flatbread (1/2 cup total) & 4 ounces sliced fresh mozzarella per flatbread (8 ounces total)
  6. BBQ Chicken Pizza toppings*
  7. Spinach Artichoke White Cheese Pizza toppings*

*If you’re using toppings from my pizza recipes, you’ll need about 2/3 of the amount. My pizza recipe toppings are enough for one 12-inch pizza and are more than plenty for 2 smaller flatbreads (the full recipe below).

Pre-cook: Any meats should be pre-cooked before using as a flatbread topping. If you want to top the flatbread with vegetables, feel free to sauté or gently cook them first. I usually don’t with spinach, peppers, and mushrooms, but with “harder” veggies like broccoli or cauliflower, they’ll taste better if they’ve been slightly cooked before using as topping.

margherita flatbread before baking

homemade flatbread pizza

Get creative! I can’t wait to hear about how you top your flatbread pizzas.

More Baking from Scratch

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margherita flatbread pizza

Homemade Flatbread Pizza Recipe

  • Author: Sally
  • Prep Time: 55 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 2-4
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Description

Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.


Ingredients

  • 1 teaspoon active dry or instant yeast
  • 1 teaspoon granulated sugar
  • 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
  • 2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
  • 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
  • 1 teaspoon salt
  • optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

Instructions

  1. Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  2. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
  4. As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
  5. Preheat oven to 475°F (246°C).
  6. Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
  7. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
  8. Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
  9. Cover and store leftovers in the refrigerator for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: The dough can be prepared through step 3, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)
  2. Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide. I used to make flatbread with 1 and 1/2 teaspoons of yeast, but recently reduced it down to 1 teaspoon. This is plenty for a thin flatbread crust. Note that 1 teaspoon is less than 1 standard packet. If you want a no-yeast flatbread, I recommend searching for another recipe that’s modified without its addition. (Don’t simply leave the yeast out of this one!)
  3. Flour: I haven’t tested this recipe with whole wheat flour, but let me know if you do. You may need a little extra liquid in the dough.
  4. Pictured Plain Flatbread: Top with 1/2 teaspoon each of olive oil as directed in step 7. Top each with 1 clove minced garlic. Sprinkle with your desired amount of sea salt and freshly ground black pepper. After baking, sprinkle with fresh parmesan cheese (if desired).
  5. Pictured Margherita Flatbread: Slice 8 ounces of fresh mozzarella into thin slices. Top each flatbread with 4 ounces each. Top each with a handful of fresh tomato slices and a sprinkle of chopped fresh basil. If desired, sprinkle with fresh parmesan cheese too. After baking, feel free to top with more chopped fresh basil.
  6. Double Batch: Dough may easily be doubled by doubling each ingredient. Extend the rise time in step 3 to 1 hour.
  7. Optional Flavors in Dough: I love adding garlic and Italian seasoning to this dough, as listed in the ingredient list above. If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Honestly, any herb (fresh or dried) that you love works.

Keywords: flatbread, pizza

 

480 Comments

  1. I am a beginning baker who has never worked with yeast although my wife who was helping me has much experience making breads, etc. I thought it sounded like this flatbread pizza recipe sounded like a fun thing to try.
    I bought yeast yesterday and used it today. Being an engineer, I very carefully followed the instructions, but after 30 minutes, the dough ball had hardly increased in volume. I warmed the oven a bit and let it sit in the oven for an additional 30 minutes. Eventually it did rise, but not to the degree shown in the video. I punched it down a bit then divided the dough as instructed. I used 1/4″ silicone spacers on a rolling pin so as to guarantee 1/4″ thick dough.
    Results: Although the pizza was very tasty, if I make it again, I will make it a bit thinner. After 15 minutes with the 1/4″ thickness to start with, the crust had browned nicely so I thought it was done. However when I cut through the middle, I found the center to be slightly underdone. As I stated, next time I will make it a bit thinner. All in all a good first attempt and a very tasty pizza.

    1. Hi Trent. Make sure your water is the right temp. I’ve found 107 – 110 degrees is perfect.

      Good Luck!

    2. I added fresh garlic, onion and shrimp (lightly seared to remove some of the liquid from them) I think this helps to alleviate the “soggyness” in the middle? Then I added fresh morzella, black olives, 4 cheese shredded cheese. I also added italian spices to the crust and on the top. Was delicious!
      I also used 00 whole wheat flour. It seems to make the difference in the crust!

  2. Making this for the third time tonight. The dough is a hit. Toppings, well endless. My go to now. Thanks!

  3. Thank you for this fantastic recipe! I used 250 grams of Bob’s Red Mill Stoneground Whole Wheat flour and the 180 ml of water to make dough for whole wheat pizzas and pitas in the Ooni Fyra. I added dried pasta herbs to the dough, let it rest in the refrigerator overnight, stretched 140 grams of dough out to a 10 inch round, topped with caramelized onions, a bit of pizza sauce, fresh rosemary, and mozzarella. Had it in the Ooni for about 90 seconds to get a fantastic personal pizza with nice leopard spotting. I also used 80 grams of the dough to make a pita bread. the flattened ball of dough puffed up nicely and was done in about a minute in the Ooni. This will be my go-to pizza recipe from now on.

  4. Can the 1t of salt be omitted?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kathleen, flatbread will have less flavor without the salt but you can leave it out if desired.

  5. I love your recipe! Directions and video are so clear and helpful. I was curious if I could make this flatbread, bake it, and then freeze it without toppings to then later take out of the freezer to use? Basically I’d like to have ready to use plain flatbread pizza crust in the freezer. That way we can pull one or two out anytime to top and Reheat it. How do you think this would work for this recipe?

    1. I do this exact same thing. I made the dough as described. My batch made 8 single serving dough balls and I froze them. When I want a pizza that day I pull out a dough ball in the morning, let it thaw, then roll it out and add my toppings. It works great and has always produced a great flatbread pizza.

  6. I am confused. I thought flatbread didn’t have yeast. Could you help me understand?

    1. Trina @ Sally's Baking Addiction says:

      Hi Nikki! Flatbread can be made with or without yeast. Our version requires yeast for the smallest bit of rise, similar to a thin crust pizza. If you want a no-yeast flatbread, we recommend searching for another recipe that’s modified without its addition.

  7. This is the best recipe I have found for flat bread. It was so easy to make and delicious. I used it as a pizza crust and my family said it was the best pizza crust they had ever eaten.

  8. I put my own twist into by using Irani bread for the dough and kashkaval cheese for topping. for sauce i added green chilli paste and Wow! It was just a delicious meal enjoyed by all of us. What a fool-proof recipe. I’m hooked on it now haha.
    Thank you Sally!

  9. Ella Wilcox says:

    The flatbread was super soft and a little crunchy but it was really good

  10. Vanessa Mascarenhas says:

    First time baking bread..and using yeast! Came out really well! Used instant yeast.

  11. Marianne Jucaban says:

    HI Sally Can I asked what cheese was used for the video ? Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Marianne, we used fresh mozzarella and a sprinkle of fresh parmesan cheese in the video. See recipe notes for a list of all the toppings we used, or the list of suggested toppings in the blog post for other ideas and inspiration. Enjoy!

  12. Rebecca C. says:

    This is my go to Flatbread recipe…I add 1 tsp dried herbs to the dough. I do let it rise at least an hour and I top with brussell sprouts, goat cheese, red onion and salami with olive oil and Curio Spice’s magic salt. I do overcook it, the smoke detector is my timer, but it sometimes out perfect every time.

  13. Susan Shea says:

    I love this flatbread recipe! I have a lung disease. Since Covid-19, my oldest daughter has been doing my grocery shopping for me. I would have her pick up several frozen flatbread pizzas. They were okay when I did not feel much like cooking. I decided to try this recipe to control the healthfulness and deliciousness of my pizza. This recipe came out fantastic! I replaced 1/2 of the flour with whole wheat flour. I buy the Three Farm Daughters whole wheat flour. It hasn’t let me down yet! I also sprinkled “Everything Bagel” seasoning and worked it into the dough. The rise was beautiful by the way! I followed your instructions and used 1/2 of the dough (refrigerating the other half for l ). I then decorated my flatbread with a bit of tomato sauce, a sprinkle (a heavy sprinkle! Lol!) of cheeses, some black olives, sweet onion and sliced tomatoes. I drizzled olive oil over the top. It was so delicious! I enjoyed this flatbread pizza so much!!! I will definitely be making it again!!!

  14. Paul Barrows says:

    Correct me if I’m wrong Sally, but isn’t this the same recipe as the pizza dough recipe with just less yeast?

    1. Trina @ Sally's Baking Addiction says:

      Hi Paul! Correct – less yeast and less rise time for a thin flatbread crust in this recipe.

  15. Hi Sally! I absolutely love all your recipes! Thank you so much for sharing them with us. =) I tried the flatbread recipe and it turned out to be fantastic! If possible, could you share more eggless recipes? Thanks again!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anu! We’re so glad to hear you’ve been enjoying out recipes. Here are all of our egg-free recipes: https://sallysbakingaddiction.com/recipes/?fwp_special_diet=egg-free Hope you find some to enjoy!

  16. Sharon M SAUNDERS says:

    Great recipe! What I have done is use naan flatbread and top with fresh mozzarella, fresh tomatoes (can’t wait until are ready), garlic, fresh basil. Sometimes I will throw some oregano on and parm. Well I better go put my “pizza” in the oven.

  17. Hi Sally,

    Can I make this is my bread machine on the dough setting?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kendall, we don’t own a bread machine and have never tried it ourselves, but let us know if you do!

  18. Diana Felgenhauer says:

    This recipe looks so easy and good that I’m going to make it up today and put some in the freezer for an easy meal when I’m too tired to stand at the stove making a more time consuming meal. Thanks so much for sharing your recipes with us….

  19. Hi Sally, being a new baker I have alot of questions. one if them is can I adapt this recipe to work in my 1 pound loaf bread machine? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ann! We haven’t tried this recipe in a bread machine, but let us know if you do — many readers have reported success doing so.

  20. Can this dough be made and then kept in the fridge overnight for the same results? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lucy, absolutely! See recipe notes for overnight details.

  21. This was a hit! So easy to pull together. I used it for a fig jam, fontina, and prosciutto flatbread and it was delicious. Put half of the dough in the fridge and made a second one the next day and it was even better. Thank you for the great recipe!

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