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 iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid 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

 

356 Comments

  1. Such a fun recipe and easy to make. We doubled the dough to make two big pizzas since there are 7 of us and it was gobbled up! Thanks so much

  2. The pizza came out perfectly 🙂 Thanks for the recipe!

  3. This is a amazing recipe. Gonna be my new go to pizza recipe.

  4. This was one of the easiest pizza/flatbread recipes I have tried and so flavorful! I made your traditional pizza crust and this one, and my husband liked the traditional, but LOVED this one. I just topped it with a little basil pesto, fresh tomato and fresh mozzarella. Definitely going into the rotation. We baked ours on the grill on a pizza stone. Thank you for another great recipe!

  5. I’m so glad I found this recipe! Very easy and delicious! Dinner was a hit with everyone in the house!

  6. Very easy and delicious recipe! We were low on groceries when I made this, so I just made them into garlic breadsticks to go with some soup. Reheated well in our toaster oven too.

  7. Yeast is a friend, not an enemy. Haha
    Thank you, Sally for this simple recipe on how to make flatbread. We can’t believe that in the midst of this pandemic, we have made a few flatbreads already. Basic ingredients with some punching and rolling of dough. So much fun and delish.

  8. Delicious! Loved that we each had our own flatbread from this recipe to customize

  9. Very simple recipe to follow! My whole family loved it so much we had it two nights in a row! Doesn’t take a lot of time to make and you can personalize it! Can’t wait to make it again! Thank you Sally!

  10. Hannah Wagner says:

    I loved this recipe!! Sooo yummy and sooo easy to make – will definitely be cooking again. It was a crowd pleaser for sure thanks Sally!

  11. Excellent! Have already made twice! No more pining for pizza in quarantine.

  12. Super simple and quick to make. I appreciated that it took less yeast. Definitely making this one again.

    1. Jodine Ducs says:

      This was a great, easy recipe that the kids could follow along….a fantastic beginning recipe to learn to use yeast!
      The smaller sized pizzas meant that everyone could customize their own just to their liking!

  13. The easiest and best flatbread pizza ever!

  14. Vibha Bhati says:

    Simple to make and amazing tasty flatbread pizza and I can add any toppings. I have made this flatbread first time and I am thankful to you Sally for simplicity in description, this flatbread pizza is hit in my family. It was fun challenge as I have added our favorite toppings like mozzarella cheese, pesto, pineapple and peppers, and it turned out amazing, Will be making more , I love it. Thanks.

  15. Great and easy recipe! I’ll definitely make this again.

  16. Robin ET Nispel says:

    Absolutely delicious! Will be on repeat in our house. I like to try a lot of new things, so it’s not often that any one dish is made more than once within 2 weeks, but this one was! Definitely recommend.

  17. I really enjoyed making this recipe, it was so good!

  18. Today’s baking adventure, Homemade Flatbread Pizza, turned out beautifully! I stretched it thinner as we love very thin crust pizza. Made a simple tomato sauce topping, half the pizza, plain cheese, the other half added black olives and green peppers..delicious! Very workable recipe, will most definitely will make it again! Thanks, Sally!

  19. Chelle Marcum says:

    I made the flatbread today. It was easy and delicious. Thank you for sharing this recipe, Sally!

  20. love this recipe and it was absolutely amazing with the kids. I doubled the recipe, let the kids roll out, and top as they wanted. Great fun for them in the kitchen and to get a whole pizza topped like they like it. Thank you!

  21. Always scared to make recipes that involve yeast and bread, but this was so easy!!! Topped it with pesto and mozzarella for a delicious pizza.

  22. Quick and easy. Needed a little longer baking but it was probably thicker than it could have been.

  23. I have already made this recipe several times this month and can’t wait to make it again! It’s super easy and incredibly delicious. I added the extra garlic and seasonings on the first try and won’t look back. Thank you as always for the great recipes!

  24. Simple and delicious, great recipe! Excited to add this to my rotation.

  25. This recipe is incredible! The dough is incredibly flavorful – I want to make again with a simple garlic and salt sprinkle. This one will definitely be in the rotation for a while.

  26. Such an easy recipe and the dough comes out great. Love it

  27. So delicious! The whole family enjoyed eating these. I doubled it to be able to make breadsticks and individual pizzas for two adults and 3 kids. It was definitely enough paired with a salad. For the breadsticks I brushed with olive oil and added salt, pepper, Italian seasoning, minced fresh garlic, grated fresh Parmesan, and a small amount of Italian cheese blend. Each person made their own pizza with homemade marinara, bell peppers, onions, pepperoni, and Italian cheese. I also brushed each pizza with olive oil and added salt, pepper, and Italian seasoning (before the toppings). So yum!

  28. Loved making this recipe! So delicious.
    I would like to make a suggestion. It would be fantastic to see Sally stop using plastic wrap and start using reusable material instead such as beeswax wrap. Sally, you have a huge opportunity to be an ambassador to the environment here 🙂

  29. Rachel Bantz says:

    My family loved eating these, and I loved making them! I made two: one cheese and one caramelized onions. They turned out wonderfully. I needed to use a good bit more flour than recommended, but I usually do, because of the extreme humidity.

    1. KAty Coumans says:

      My favorite reaction from my family: “this is a keeper!” Easy and fun to make. This will become a regular in our rotation. Thanks, Sally!

  30. I LOVED playing around with this recipe. I have made 4 other pizza dough recipes during quarantine thus far, and I can not rate any of them higher than this one. I planned on just trying it out for the baking challenge, but I have continued to make it 4 different times this month. I find it very tasty and easy to bake, but more than that I love how reliable and convertible it is. I have played around with different spices in the dough and have even made a few sweet pizzas as well!

    I have found over this month in particular, that not every pizza dough recipe is very reliable or straight forward to follow, and although this is not exactly like a traditional pizza dough it definately does the trick very consistantly and delicious!

1 5 6 7 8 9 11

Leave a Reply

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

Recipe rating

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

×