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


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.


  • 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


  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.


  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



  1. It’s always so hard for me to make a really good pizza bread! And like always your recipes don’t disappoint me now I’m joining you backing challenge

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

  2. One of my favorite baking challenges yet! If you haven’t tried it yet, make it tonight! With ingredients most people have on hand, this flatbread pizza makes a great dinner for any night! The instructions are easy to follow and they make a delicious customizable pizza that is sure to be a crowd pleaser!

    1. I love reading this, Lauren! Thank you so much for your positive feedback- I appreciate it 🙂

    2. Letitia Maynard says:

      Very yummy recipe. Super easy to make. I put some herbs in the dough for extra flavor. Not one slice was left. I did a double batch and let it rise for an hour like it said. The only thing is i meed to keep an eye on it. Next time ill bake it for 12 minutes. The second batch i cooked for 15 minutes and it cpuld have used a minute or two less. The bread flour was a great choice to use for this recipe. Everything was delicious and kid approved.

  3. My new “go to” recipe. Very easy and versatile, the whole family enjoyed it, especially myself since it was such a breeze to do.

    1. Thank you so much for your positive feedback! Thrilled it will be your new “go to” recipe, Karine 🙂

  4. Love this! The recipe was great and turned out delicious! My husband loved it as well. I added some tomatoe sauce and arugula and spinach along with the mozzarella and tomatoes!
    Thank you for all your great recipes!

    1. I’m so happy this recipe was a hit, Patricia!

  5. Christina Kurtz says:

    I made this for the challenge this month and it came out amazing. I used it to make one full size pizza (in a 15×10” pan) instead of two smaller ones. I topped it with ground beef, cooked onions and a plenty of cheese and it held up great. I will definitely be making this again!

    1. Delicious! I’m so happy you’ll be making this again 🙂

  6. Kristin Miles says:

    Delicious! The whole family enjoyed it. I added garlic powder and Italian herbs to the dough and topped with sausage, cheese and onions.

    1. Thrilled your family enjoyed this recipe, Kristin!

  7. Valerie Velepec says:

    Loved this recipe!! Will use it alot. Made it into the Spinach Artichoke White Cheese Pizzas. Delicious!! We love a pizza with a thin crust.

    1. Your flatbread toppings sound incredible! Thanks for your positive feedback, Valerie 🙂

  8. My kids and husband loved this recipe! Made it twice and my family requested it become a weekly meal rotation. Why ever go back to frozen or store bought pizza, when this recipe is so easy and delicious?! Great step-by-step instructions and goes with hundreds of topping combinations. We made the recipes and divided into 4 mini flatbreads (we each built our own): classic margarita, cheese, pepperoni and veggie flatbread pizzas.

    1. I’m so happy this will be part of your weekly meal rotation, Chantal! All 4 of your flatbreads sound delicious 🙂

  9. Marcela Vazquez says:

    My family and I loved this recipe , it was delicious , I will make it again for sure !!

    1. I’m so happy your family enjoyed this recipe, Marcela!

  10. Nancy Mcleary says:

    Hi again Sally
    This is my first entry in the baking challenge!
    I made this on my birthday, April 7.
    Due to chronic migraines I have not been able to eat pizza for a couple years
    I cannot have aged cheeses. I had never eaten fresh mozzarella before.
    I made this for a celebration dinner with my delightful neice, Mary, who lives with me.
    It was so easy and fun to make! It turned out so gorgeous and was delicious!
    My first pizza in two years!!! The first bite was heavenly!
    Oh how I missed pizza!!!
    Thank you Sally for, once again, a fantastic recipe that was so easy to follow and allowed Mary and I to celebrate my birthday with a yummy treat!

    1. I’m so happy you enjoyed this recipe, Nancy! What a wonderful birthday dinner 🙂

  11. This is my favourite recipe! I may have misread the recipe but I think the optional garlic and herbs isn’t written in the recipe – I added it in step 2.
    I made mine with the Garlic and herbs, basil pesto, pepperoni, zucchini, mushrooms, red peppers, tomatoes and mozzarella. So delicious, glad to see so many flavour options!! Thank you Sally!

    1. I’m so happy you enjoyed this recipe, Vi Kate! Thanks for your positive feedback 🙂

  12. Betsy Raymond says:

    We tripled thre recipe!! Made taco pizza, cheeseburger pizza, hand and cheese and garlic sticks. Will definitely do again! Fun for the whole family to do their own pizzas!

    1. All of your flatbread varieties sound incredible, Betsy! I appreciate your positive feedback 🙂

  13. This was super easy and absolutely delicious! I doubled the recipe making 4 small flatbreads; 3 we used for family pizza night and 1 I just put a little seasoning and some Parmesan on to use as our communion bread for Good Friday! Thanks for a great recipe!

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

  14. Love this recipe!!! It was so easy to make, and I am totally new to yeast baking. My 12 year old said it was the best crust she’s had in her whole life! Thank you, Sally, for sharing your recipes. xoxo Jen

  15. Hi Sally! I loved how easy this recipe was, though I did notice the dough was super sticky when I was taking it out of the mixing bowl. Nothing a bit of flour wouldn’t fix, I just wasn’t expecting it. I added garlic powder and italian herbs to the dough, which was a great suggestion. Thanks for a great recipe!

  16. Absolutely delicious!! And super easy! I followed the tip of adding garlic powder and Italian seasoning to the dough – it was perfect!!

  17. Emily Leishman says:

    The best pizza crust ever! Great as a soft and thick crust or a crispy and thin crust! Yum!

  18. Easy and delicious! This was a quick recipe using ingredients I already had, and the kids loved it. Win, win win!

  19. I made this recipe, my family ate it, and then they asked me to make more immediately. (And I did!)
    So good and easy for a first-time pizza maker!

    1. Way to go! So happy you were able to try something new this month, Eileen 🙂

  20. I would rate this recipe more than 5 stars since it’s not just tasty but easy as well. I tried this with both all purpose flour and another version with whole wheat flour. I personally liked wheat version better. But I didn’t make any other changes to the recipe.

  21. Aqeela Murtaza says:

    Hi Sally. Loved your recipe. My first ever successful pizza bread. The whole family loved it. It was gone in no time. Its definitely a keeper. Oh! btw i made it a fee times and it always came out perfect. Thanks a lot for such a great recipe

  22. This flatbread recipe is amazing. I used bread flour and added a teaspoon of garlic powder. The bbq chicken cheese version was so good!! So glad the baking challenge was something with so few ingredients. Everyone said we should make this pizza often. Thanks so much Sally! We appreciated having a recipe we could do as a family during this tough time.

  23. I made this tonight, but my flatbread was not flat at all! It was quite puffy like pizza crust. Still delicious, but not a flatbread! My husband is happy I considered this a “failure” because I’m going to try again (he was a huge fan) Any tips or ideas where I went wrong? The only thing I can think of is that I didn’t roll it thin enough…

    1. Hi Jaime! My flatbread isn’t as flat if I don’t roll it thin enough (which I’ve done plenty of times). You want a VERY thin dough before applying the toppings. Luckily this is an easy fix if you try the recipe again!

  24. I made this for dinner last night and it was great! I like the flavor of a wheat flatbread or pizza crust but I do not like how dense and chewy it can be. So I subbed in about 1/2 cup of the AP flour for wheat flour and it was perfect! Just the right amount of added flavor without compromising the texture. I’ll certainly be making this again 🙂

  25. Rebekah Hurst says:

    Delicious and fun to make!

  26. Alicia Braun says:

    Love love LOVE this recipe! I have made lots of pizza doughs but never one that uses so few ingredients, takes minimal amount of time and effort AND most importantly, tastes incredible! I see a lot of flatbread dinners in our future 🙂

    We turned ours into pizzas but brushed garlic butter on all the edges… what pizza dreams are made of!

  27. This is such a great recipe! There’s always so much variety with toppings on pizza’s that it will be infinitely useful in the coming weeks I think!

  28. Super easy to make and so tasty! We’ve made this multiple times as a side for soup and also as a pizza!

  29. Absolutely delicious! The flatbread was very easy to make. I love that it needs only 45 minutes to rise!

    1. I’m so glad you enjoyed it, Mia!

  30. Debbie knechtel says:

    Thanks so much for this easy and great tasting recipe….it was easy to follow and baked up great…I will be using it many times over in future….we used leftover pulled chicken and cheddar cheese as toppings….it was gone in seconds when I took it out of the oven….loved by everyone

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