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Adapted from my favorite pizza crust, 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 & Pesto 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.

See Your Homemade Flatbread Pizza!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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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 1x
  • 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

Scale
  • 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

Reader Questions and Reviews

  1. This is the PERFECT alternative to pizza! Making real pizza dough is a chore, and since moving out here we have not found anything like our California pizza joints. This flat bread recipe made awesome individual pizzas and in no time at all! I made homemade marinara sauce and creamy white sauce. Then everyone loaded what they wanted, such as Italian sausage, Canadian bacon and tons of mozzarella cheese. Cooked on my pizza stone made a nice crisp crust. Sally is my go-to baker! I love all her recipes and helpful tips!

  2. we’ve already made this twice this month and treated it like a normal pizza crust! I’ve tried many pizza dough recipes and this is by far the best and what we’ll be using going forward in our house!

  3. This flatbread pizza recipe is phenomenal and so easy to make. We went veggie style with bell peppers, onions and fresh spinach, but we will definitely be making this often with tons of other flavor combinations. Thank you Sally for all your wonderful recipes!

  4. …my husband couldn’t stop making mmmmmmm sounds while he ate his pizza. Definitely a winning recipe for my family, especially now since all the restaurants are closed in my country. Another home run Sally!

  5. Great recipe! I added fresh garlic, oregano and basil in the dough it tasted wonderful. I just recently found your site everything I’ve made has turned out awesome.
    Thank you!

  6. I just tried this recipe out tonight. 10/10 will make it again! I added some garlic powder, onion powder and italian seasoning to the dough. I made a plain cheese pizza and a margherita pizza. My kids gobbled it up! Thank for for another wonderful recipe!

  7. This is a great, easy recipe for flatbread. Made it after work tonight after emerging from my home office. Easy to do and get to the table in a reasonable amount of time. So much tastier than purchased. I made my flat breads into California Chicken Flatbreads. Delicious!

  8. Loved it so much I made it two nights in a row!!
    Thanks for the great recipes!

  9. I made this recipe into personal sized flatbread pizzas and added the garlic and italian seasoning to the dough as Sally suggested. I doubled the recipe for my family of 5. The dough was perfect to work with. After the one hour rise it wasn’t quite dinnertime so I put the dough in the fridge. I pulled it out a half an hour before I was ready to bake. So yummy!

  10. We loved this recipe. I topped the flatbread with the herbed ricotta from Sally’s Zucchini and Herbed Ricotta Flatbread recipe as well as italian sausage, carmelized onions, and spinach. I will make this again. Thank you, Sally!

  11. This was awesome! I made the Margherita flatbread and my husband was seriously impressed. I’ll be posting a picture for the challenge.

    1. Absolutely fantastic recipe! We did the optional add-ins and topped with bacon & feta and tomato & basil – they were superb! Liked them so much I’m busy making more dough to freeze with the rest of the yeast packet.

  12. This recipe was yummy and fun and great for the kids to help with! We didn’t have many topping options on hand, but we pulled apart some string cheese for the mozzarella, used some leftover chopped tomatoes from last night’s tacos, found a little block of parmesan in the back of the cheese drawer, and a few tiny sprigs of basil from the garden. Delicious!

  13. I made the flatbread dough for April’s Challenge last night. The crust is delicious and was very easy to make. I will be using this recipe again!

  14. Oh my god IM OBSESSED. Will absolute be saving this recipe and I can’t wait to make it over and over will different toppings

  15. I made this with white whole wheat flour, and topped it with leftover ham and pineapple from our Easter dinner. It was a huge hit!

  16. This recipe was super easy to double so our family of 5 could have individual pizzas.

  17. I enjoyed making this flatbread. I made one with just garlic and herbs and two with mozzarella, onion and spaghetti sauce and pesto. They were delicious! My family and I loved them! They didn’t last long. I’ll be making them again!

  18. This recipe worked great, except that even 15 minutes seemed a bit too long in the oven. I’ll need to watch the flatbread more closely and shave a few minutes off next time for a less crispy result.

  19. The flatbread was so good! I made mine a bit thicker before baking so it would have a crispy outside and softer inside. I also topped it with mozzarella, cheddar and parmesan cheese. Yummy!!

  20. Super easy and quick pizza recipe! Will be making again, especially if I need a last minute dinner recipe in a pinch!

  21. Had never made pizza dough of any sort, but this recipe was easy and turned out great! My twelve year old daughter had fun helping. I will definitely make this recipe regularly!

  22. This was so easy and so delicious! I know this will become a favorite go-to versatile recipe!

  23. This was super easy and came out delicious! We topped it with tomato sauce and lots of vegetables to make personal pizzas!

  24. My family and I enjoyed this recipe! I will definitely be making this again and trying out different toppings and seasonings for the crust!

  25. Can’t believe it was so easy to make! Will be making it regularly on the weekends now:)

  26. I just made these for a second time and its easy to make. When my kids are able to help in the kitchen that recipe becomes a win win and this is it. Fyi seriously anything on top of the flat bread is yummy, we even tried it with farmer’s cheese and honey drizzled after is was baked. 🙂

  27. I loved this recipe!! I felt that it was simple and worked just as it was supposed to!!

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