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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

 

451 Comments

  1. Sarah rozema says:

    I absolutely loved this recipe! I did find my dough to be very tough but I managed to get it rolled out and it made a delicious flatbread to go with our pasta. I added garlic powder and Italian seasoning to the dough and flavour was incredible!

    1. I’m so happy you enjoyed this recipe, Sarah!

  2. Melissa Sutphin says:

    Loved this recipe! Super easy and turned out great! I did carmelized onions, gorgonzola cheese and walnuts for the toppings. Definitely will be adding to my favorites recipe and will be recommending this recipe to others.

    1. What delicious toppings! I appreciate your positive feedback, Melissa 🙂

  3. I was excited to try this recipe knowing it was so simple. Even though I cooked it too long, my family ate it all. I can only imagine how good it is not overcooked. I plan to do it again with different ingredients.

    1. So happy you’ll be making this again, Nikki!

  4. We made this flatbread last night for our Saturday pizza night and loved the recipe! We used the toppings we had on hand: pepperoni, fresh mozzerella, fresh spinach, parmesan, feta, tomatoes and herbes de provence. I doubled the recipe, so the five of us shared four different flatbreads and some dipped theirs into tomato sauce. It was a great time of memory making for us: everyone pitched in and we had a dance party at the same time! Thank you for the recipe; we’ve enjoyed others this week: your soft pretzels, lemon berry yogurt cake and homemade bagels–all so delicious! We also have chocolate chunk cookie dough chilling in the fridge as I type this. My daughter helped make it and this week we shared the recipe with a French friend of hers (we live in France). Merci again, Sally!

    1. What wonderful memories you are creating! Love it!! I appreciate your positive feedback, Laura 🙂 Thank you for baking and trusting my recipes!

  5. This was delicious! I made it for lunch with my kids, we made a double batch. It was easy and not a lot of effort.

    1. So happy your family enjoyed this recipe, Rebekah!

  6. I love how simple and versatile this recipe was. And it tasted delicious, of course! My toppings were mozzarella, kale, tomatoes, and garlic. I’m excited to make it again and experimenting with different toppings!

    1. Your toppings sound delicious, Mary! So happy you enjoyed this recipe 🙂

  7. Karen Tolbert says:

    First of all – thank you, thank you, thank you!! I’ve been feeling like such a failure in the homemade bread area. This recipe gave me new hope. So easy -So tasty – Crusty – Chewy – everything you want in a flatbread pizza. My husband is a Pizza Hut (sorry I did just say that) kind of guy. So I made him a simple BBQ and chicken version – For me was a Mediterranean style. He actually loved mine more than his. That’s pretty much unheard of. My house smells amazing! Thank you so much.

    1. Love reading this, Karen! I’m so happy you had great success with this recipe 🙂

  8. Such an easy pizza dough. I love the rustic look of stretching it with my hands. My crew just wanted plain cheese pizza with it, but it was a winner!

    1. Sometimes simple is best! So glad your family enjoyed it, Jamie 🙂

  9. Perfect recipe! Very easy, forgiving and inexpensive! Made two killer flatbread pizzas!

    1. I appreciate your positive feedback!

  10. Just completed the challenge. Great recipe. I might brush on slightly more oil next time. Also I didn’t totally believe pressing down to 1/4 inch would rise enough, but it totally did. I had king crab, so I combined that with avocado for one and kept second one fairly plain. Delish!

    1. What delicious toppings! Thanks for your positive feedback, Stacey 🙂

  11. Love this recipe, so easy and quick! My dough was way too sticky to handle but after adding some more flour it turned out great. I topped them with pesto, cherry tomatoes and grated mozzarella and we had a fabulous lunch!

    1. Such a delicious lunch, Tessa! Thanks for your positive feedback 🙂

  12. This is the first time I made pizza! Too bad I was lack of ingredients for the toppings. But on top of that, turned out that my dry yeast was inactive. But I kept continuing anyway. My kids loved the flatbread pizza! Thanks for the recipe, Sally!

    1. I’m so happy your kids loved the flatbread, Diar!

  13. Angel Hough says:

    Absolutely delicious!! Very easy to make, too! I live at a high altitude (5200ft+), so I definitely recommend letting the dough rise in the fridge for a bit after rising at room temperature. I also highly recommend using oil on your hands when working out the dough after it rises. I do this with my breads after a recommendation by King Arthur Flour and I’m not sure why but I feel like it makes a difference. Definitely plan to make this again!!

    1. Thanks for your tips about making this at high altitude 🙂 Thrilled you’ll be making this again!

  14. Today I tried this home made flat bread recipie. I found it really simple and easy to make with ingredients all readily available at home. Luckily I had yeast too. My 8 yr old princess was eager to try it out and she did so with ease and perfection. Since we are Pakistanis we love a bit spicy so I topped it up with bbqued chicken cubes, some capsicum, tomato and onion cubes.
    Loved it!
    A grt quarantine snack .

    1. Your toppings sound delicious! I appreciate your positive feedback, Afshaan 🙂

  15. Awesome recipe! So quick and easy!

    1. Thanks for your positive feedback, Cassie!

  16. I tried this recipe of yours. It turned out sooo good ! The perfect thin crust pizza ! I made a vegetarian one, with an indian touch. I topped mine with tandoori veggies, chimichurri, fresh tomatoes, lots of cheese and caramelised onions. Can’t get enough of this! I doubled the recipe and divided the dough into 5 parts, weighing 143grams on average. It had the perfect crisp to it. Posted the pizza pictures and review on my feed for the #sallysbakingchallenge.

    1. Hi Diksha, Just saw it on Instagram – it looks wonderful and the flavors sound delicious! I’m so happy you enjoyed it 🙂

  17. We loved this recipe. We really appreciate Sally going out of the box, to give us a recipe that was not stressful during this crazy time we are all going through. We were very happy with the results and will make it often. So quick and easy. It will often become a lunch time or last minute meal.

    As Always, thank you!
    Cheryl

    1. Love reading this, Cheryl! Thank you so much for your positive feedback- glad you’ll be making this often 🙂

  18. Katie Stewart says:

    Can the recipe be doubled or will that be too much for the mixer?

    1. Sure can! See recipe note.

  19. Hi Sally- I’ve commented before that I love that other pizza crust- I use it all the time.
    So today I tried this for the April challenge. I made 4 individual pizzas, and it turned out amazing. I topped with sauce, spinach, mini pepperoni, mushrooms and 2 kinds cheese.
    Thanks for the recipe and the dinner ideas.

    1. You are so welcome, Barb! Thanks for giving this recipe a try- thrilled it was a hit 🙂

  20. We just had this for dinner, and my husband asked what brand of flatbread it was.
    So excited!! This was a relatively easy recipe and they tasted amazing.
    Thank you so much for sharing and for having this challenge.

    1. I love it!! Thanks so much for your positive feedback, Cheryl 🙂

  21. April challenge complete!! Easy recipe:-). I am gaining much more confidence with bread recipes- Sally’s detailed instructions and videos eliminates all my fears of recipes with yeast- thank you Sally!!

    1. I’m so happy you’re becoming more confident with yeast baking, Colette! Way to go!

  22. Tara Andrews says:

    Absolutely hands down the best flat bread recipe. Also my first ever dough made from scratch using yeast.
    My family was very proud and enjoyed topping their flat breads for pizza night!

    1. Love reading this, Tara! I appreciate your positive feedback- thrilled you had great success with this recipe 🙂

  23. I can’t believe I was able to make homemade pizza on a week night after work. This recipe is so easy and makes a delicious flatbread! I can’t wait to try more toppings. My husband said it reminded him of wood fired pizza ovens.

    1. I’m so happy this was a hit, Valerie! Thanks for your positive feedback 🙂

  24. This was my first time making flatbread and I can’t believe I waited so long. Not only was this recipe both easy and delicious but it was also way more filling than the dough in a tube that I usually buy. I followed the recipe exactly and everything came together perfectly. I’m looking forward to trying more variations when I don’t need to worry about getting my picky kid to eat it.

    1. Way to go, Lisa! Thrilled you’ll be making this again 🙂

  25. This was such an easy recipe! And my first ever time participating in a monthly challenge! I used one cup of all-purpose flour and one cup of whole wheat flour. I didn’t really need any extra liquid with the different flour but maybe an extra teaspoon of water wouldn’t hurt. Made a breakfast flatbread with eggs, cheese, spinach and mushrooms with a cream cheese base! Mmm!

    1. Thank you for participating in your first baking challenge, Lindsey 🙂 Your breakfast flatbread sounds incredible!!

  26. Kelly Salter says:

    Absolutely delicious! Love thin crust or flatbread pizza!!

    1. I’m so happy you enjoyed it, Kelly!

  27. Anna Stanek says:

    This recipe was easy and delicious! I made one as a Margherita and another as a breakfast pizza. Both were so good that I’ll definitely be making this flatbread again!

    1. Both of your flatbreads sound amazing, Anna! Thrilled you’ll be making this recipe again 🙂

  28. Sure sign of a winning recipe? I already have this memorized! I made it once for a meal, then made some dough to have in the freezer.

    1. Love it, Barb!! Thanks for your positive feedback 🙂

  29. Wow this pizza dough was amazing! The texture was phenomenal and I loved the slight fluffiness. The olive oil really soaked in for an added crunch to the crust that made it far more delicious that standard pizza dough. My boyfriend said it reminded him of the pizza he had in Italy that he dreams about. I’ve never made pizza dough from scratch before and will definitely do it again. The steps were really easy to follow; it was a lot less effort than I expected.

    1. I’m so happy you were able to try something new in the kitchen this month 🙂 Thanks for your positive feedback, Irina!

  30. This is on my list for dinner this weekend, and I am so looking forward to it. Do you have any suggestions for making this gluten-free? A friend is also interested, but needs that option. Thanks!

    1. Hi Susan, I have not tested this recipe with gluten free flour but let me know if you try.

1 2 3 4 5 11

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×