Homemade flatbread pizza

      This homemade flatbread pizza dough is a perfect base for your favorite toppings, creating a thin, chewy crust that’s quick and easy to prepare. With a total time of around an hour, it’s perfect for beginners and a great alternative to traditional pizza dough. I like to add a bit of garlic and Italian herbs for extra flavor!

If you’ve ever wanted to make your own restaurant-style thin crust flatbreads, this simple dough is the way to start. It’s versatile and can be used for a variety of recipes like zucchini and herbed ricotta flatbread or even a cold veggie pizza. Have you tried making it yet?

You must…

Make This Flatbread Pizza Because:

• It requires just a few simple ingredients
• It’s faster to make than traditional homemade pizza
• The dough makes 2 delicious flatbreads
• One full recipe is perfect for serving 2-4 people
• Shaping the dough is easier than with regular pizza dough
• Enjoy it on its own or topped with your favorite ingredients

In other words, it’s the quicker, easier, and more delicious version of pizza dough.

What’s the Difference Between Flatbread Pizza and Regular Pizza?

      Flatbread can be made with or without yeast, and my recipe calls for a touch of yeast to achieve a slight rise, much like a thin crust pizza. If you’re after a yeast-free version, you’ll want to look for a different recipe tailored to that, don’t just omit the yeast here, as it would alter the texture.

For comparison, my regular pizza dough results in a thick, chewy base with a soft center, one of the most popular recipes on this site and the only one I use for pizza. Flatbread pizza, on the other hand, is essentially a thinner version of pizza, requiring less yeast and rise time, which makes it a great option even for beginners making homemade dough for the first time.

This flatbread is a lot like my focaccia, another simple, homemade bread recipe that’s easy to whip up.

And don’t forget to consider the indulgence of Chicago-style deep dish pizza when exploring your pizza options!

6 Ingredient Yeast Flatbread Pizza Dough:

• Yeast: Both instant and active-dry yeast work perfectly with this recipe without any adjustments needed. If you’re new to working with yeast, I suggest checking out my Baking with Yeast guide for some helpful tips. I used to use 1 1/2 teaspoons of yeast for flatbread, but I’ve since reduced it to just 1 teaspoon, which is more than enough for a thin, crispy crust. Note that 1 teaspoon is less than one full packet of yeast.
• Sugar: Just 1 teaspoon of granulated sugar is all you need to feed the yeast and help it activate.
• Water: This dough is considered a “lean dough,” meaning it doesn’t have much fat. Unlike rich doughs like those for cinnamon rolls or doughnuts, we’re going for a chewy, crisp texture in this flatbread, so water is all we need.
• Flour: You can use either all-purpose flour or bread flour. Bread flour will give a slightly chewy texture, but the difference is minimal because the crust is so thin.
• Olive Oil: Adds richness and flavor. We also brush a bit of olive oil onto the dough before baking for an extra touch of taste and crispiness.
• Salt: A small amount of salt enhances the overall flavor of the dough.
• Optional Additions: Feel free to get creative by adding a little garlic and Italian seasoning to the dough, as we often do when making homemade breadsticks. You could also add some chopped fresh herbs or freshly ground pepper for an extra burst of flavor!

Overview: How to Make Flatbread Pizza Dough:

1. Combine the dough ingredients by hand or use a stand mixer to bring everything together.
2. Knead the dough either by hand or using the mixer
3. Once the dough is mixed, place it into a greased bowl, cover tightly, and let it rise for 45 minutes until it has slightly increased in size.
4. After the dough has risen, punch it down carefully to release any air bubbles. Divide the dough into two equal portions.
5. Flatten each portion of dough using your hands or a rolling pin. Shape them however you prefer, but aim for a thickness of about 1/4 inch, super thin!
6. Dimple the dough with your fingers or a fork to give it texture. Brush a light layer of olive oil over the top to help prevent sogginess from the toppings.
7. Add your favorite flatbread toppings.
8. Bake at a high temperature for about 15 minutes, or until the edges are golden brown and the flatbread is crispy. Enjoy!

You Can Enjoy it Plain:

      If you prefer, you can leave the flatbread plain for a simple yet delightful treat. In the next two images, I topped the dough with fresh garlic, a pinch of sea salt, and freshly ground pepper. Once baked, I finished it off with a sprinkle of fresh Parmesan cheese.

Freshly baked plain flatbread is perfect when paired with marinara sauce, hummus, homemade pesto, or even mashed avocado with a fried egg on top for a twist on avocado toast! It’s a versatile base that can be served with a variety of dips or toppings depending on your cravings.

Flatbread Pizza Toppings:

Get creative with your toppings! Add these before baking for a variety of delicious options:

• Tomato, Basil, & Mozzarella Flatbread: I have this version pictured today, with fresh arugula on top for a fresh touch. See the recipe note for details.
• Zucchini & Herbed Ricotta Flatbread
• Apple & Goat Cheese Flatbread: Top with 1/2 cup goat or blue cheese and 1/2 cup fresh apple or pear slices. After baking, add a handful of fresh arugula and drizzle with honey.
• Sausage & Pesto Flatbread: Use 1/2 cup prepared pesto, 1/2 cup cooked sausage crumbles, 4 ounces mozzarella cheese, and 1/4 cup sliced sun-dried tomatoes per flatbread.
• Cold Veggie Pizza: For a unique twist, try making a cold veggie pizza. The dough is slightly different from the flatbread version.
• BBQ Chicken Pizza Toppings
• Spinach Artichoke White Cheese Pizza Toppings

Note: If you’re using pizza recipe toppings, reduce the amount by about 2/3, as the full pizza toppings are enough for one 12-inch pizza and will be more than enough for 2 smaller flatbreads.

Pre-cook your toppings: If you’re using meat, be sure to pre-cook it. For veggies, you can sauté or cook them first, especially for tougher vegetables like broccoli or cauliflower. Softer veggies like spinach, peppers, and mushrooms can be added raw.

Notes

• Make Ahead & Freezing Instructions: The dough can be prepped up to step 4. After it has risen, cover and refrigerate for up to 2 days. When you’re ready, continue from step 5. To freeze the dough, follow the recipe through step 4, then punch it down to release air and divide into 2 portions if you prefer. Wrap each portion in plastic wrap and place in a freezer-safe container for up to 3 months. To thaw, refrigerate overnight and let it sit at room temperature for about 1 hour before shaping. If the dough keeps shrinking back while shaping, cover it with plastic wrap or a clean kitchen towel and let it rest for 15 minutes to let the gluten settle.
• Special Tools:

1. Glass Mixing or Stand Mixer Bowl and Wooden Spoon/Silicone Spatula.
2. Baking Sheet.
3. Silicone Baking Mat or Parchment Paper.
4. Pizza Stone.
5. Pizza Cutter.

• Yeast: You can use either instant or active-dry yeast with no adjustments needed. If you’re new to yeast, consider reviewing my Baking with Yeast guide. I used to use 1 1/2 teaspoons of yeast but now use just 1 teaspoon for a thin flatbread crust. Note: 1 teaspoon is less than a full packet of yeast. If you prefer no-yeast flatbread, try a recipe specifically designed without yeast, don’t just leave it out of this one.
• Flour: I haven’t tested this with whole wheat flour, but if you give it a try, you may need to adjust the liquid slightly.
• Plain Flatbread: For a simple version, top each flatbread with 1 teaspoon of olive oil, minced garlic (1 clove), sea salt, and freshly ground pepper. After baking, add a sprinkle of fresh Parmesan cheese if desired.
• Tomato, Basil, & Mozzarella Flatbread: Use 8 ounces of fresh mozzarella, sliced or shredded. Top each flatbread with 4 ounces of mozzarella, a handful of fresh tomato slices, and some chopped basil. After baking, add more chopped basil or fresh arugula. You can also sprinkle Parmesan on top.
• Double Batch: Easily double the recipe by doubling all ingredients. For the rise time in step 4, extend it to 1 hour.
• Optional Flavors in Dough: For added flavor, consider mixing in garlic and Italian seasoning. If you can’t find a spice blend labeled “Italian Seasoning,” use a mix of dried oregano, basil, and parsley, or any herbs you love (fresh or dried).