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

 

460 Comments

  1. Hi Sally! I have finally got my hands on a dry yeast that mentions that I can add it directly to the flour and not in milk or liquid. I am confused of what is the best way to make the flatbread dough as i dont want to waste the yeast due to the shortage during the lockdown.

    1. Hi Khushali, follow this dough recipe exactly whether you are using instant or active dry yeast. See my recipe note, too!

  2. Easy and delicious! Already coming up with different topping for next time. Can’t wait to make it again.

  3. Another amazing recipe! We topped it with homemade marinara sauce, mozzarella cheese, and leftover Easter ham. It was a hit with everyone, including my picky 3-year-old.

  4. My family and I all loved this recipe. My 7 year old daughter loved helping knead and roll the dough. We each topped our pizzas with what we wanted: homemade pizza sauce, mozzarella, sausage, ham, olives, and spinach. Yummy!

    1. Such a fun recipe to have kids involved with! Thrilled your family enjoyed this recipe, Crystal 🙂

  5. Easy and delicious!
    I made a double batch so we had leftovers for lunches and it turned out fantastic! We made two traditional pizzas with tomato based pizza sauce, pepperoni, veggies and mozzarella. Another with with garlic butter and mozzarella and the fourth with pesto, mozzarella and tomatoes.

    I like this recipe better than my usual pizza dough recipe and look forward to using it again!

    1. I’m so glad you’ll be making this recipe again!

  6. Great recipe! I loved the flavor and texture of the crust. I baked on a pizza stone for only 8 minutes and they cake out perfect.

  7. Lauren Kalbfleisch says:

    I love this recipe! It is so easy and quick! Most importantly, the results are delicious! A big plus is how versatile it is. You can make breadsticks, pizza, or anything you want with this delicious dough! It is highly customizable!

  8. I’m hoping to make this for my family for dinner tomorrow but I need clarification on one thing – If I am topping with traditional pizza toppings like sauce, cheese, pepperoni, olives etc., do I bake the flatbreads with all those toppings on it or do I bake the flatbreads first and then put the toppings on and bake it for a little bit longer?

    1. Hi Kate! You can add those toppings right onto the un-baked dough like you would any other toppings. No nee to pre-bake the crust first (unless you want to, but I never do).

      1. Awesome, thank you so much! 🙂

  9. Karla Doerksen says:

    This flatbread is amazing! Sally, thanks for another fantastic recipe.
    We topped ours with bbq sauce, sautéed yellow bell peppers, onions and asparagus, and lots of cheese!

  10. Sally, my two sons and I made your flatbread for supper last night – it was so good!! We topped it with barbeque chicken. The crust recipe was very easy – even easier than your pizza crust recipe. And super tasty, too! Soft yet crisp! We will definitely make this over and over again! And we’ll make it without any toppings too – and dip it in lots of different sauces! Thank you for sharing your amazing wealth of delicious recipes!

    1. I’m so happy this was a hit with your family, Sarah!

  11. Rhetta West says:

    I made this recipe with 1/2 all purpose flour and 1/2 white whole-wheat flour because I’m trying to consume more whole grains. Since I’m trying to eat more healthy, we had plain flatbread (with garlic, olive oil, salt and pepper) with soup. It was delicious! I do wish I had followed the recipe and just made it with AP flour because it did seem like the whole wheat flour made it a little dry. I’m sure if we had stuck to the recipe it would have been delicious, just like all the other Sally recipes I’ve tried.

  12. Christina L. says:

    Thanks for a fabulous and easy pizza flatbread recipe. It came together quickly and the instructions were easy to follow. My toddler loved this too!

    1. I’m so glad it was a hit, Christina!

  13. Paula Lundberg says:

    Very easy recipe and delish! However, I had problems with the inside crust not fully baking. I want to try this again but am wondering what I did or didn’t do to cause this problem? I did use the Instant Yeast as that’s all I was able to find.

    1. Hi Paula! So glad you enjoyed this flatbread pizza recipe. Was your flatbread on the thicker side? The flatter and thinner you roll out the dough, the easier it is to fully cook inside. I recommend a little thinner next time or you can lower the oven temperature and bake the flatbread for a little longer to help ensure even baking.

  14. Another AMAZING recipe! Super easy steps to follow, bakes up perfectly and the addition of the Italian spices to the dough gives it great flavor (if you are on the fence about adding the seasoning just do it!). I loved this recipe, will definitely be making it again.

  15. Yum! Another winner! I didn’t have much left for toppings, so we ended up with sauted onions, artichoke hearts and mozzarella. Very tasty! Thank you!

  16. I love this recipe! It’s so fast and easy and delicious too! I can’t wait to try it again with different toppings!

  17. Stephanie Kurz says:

    This crust is SOOO good! The garlic powder and Italian seasoning give it that extra level of flavor. The texture is phenomenal. I made it with basic pepperoni pizza ingredients. With most pizzas, I usually get bored with it after a couple slices. With this, I couldn’t stop eating it! Homerun recipe!

  18. Emily Arevalo says:

    I made this this evening for my husband and I and it turned out great! We topped ours with some turkey sausage and pizza sauce. I didn’t have any Italian Seasoning so I added some dried oregano and some minced garlic and it was wonderful!

  19. Lauren Bales says:

    My boys and I loved making this recipe! It allows for versatility with toppings for my older son who likes pepperonis and my younger son who cannot tolerate tomato sauce. We added mushrooms and garlic to ours. So delicious! It makes being at home a little easier when you can have delicious pizza without too much effort. 🙂

  20. Shelli Bender says:

    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!

  21. 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!

  22. 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!

  23. …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!

  24. Debbie Picardi says:

    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!

  25. Laura Stoner says:

    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!

  26. Janet Tatarka says:

    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!

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

  28. Just made this for lunch. Mu family loved it ! Thank you Sally!

  29. Stephanie D. says:

    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!

  30. 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!

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