Easy Flatbread Pizza Recipe

I used to think homemade pizza meant dealing with tricky yeast dough and waiting hours for it to rise. That’s just how everyone around me made it. When my friend tried using store-bought flatbread instead, I thought she was crazy.

Turns out, she was onto something smart—flatbread makes a perfect pizza base without any of the usual hassle. While traditional pizza dough needs time and patience, flatbread pizza is as simple as adding toppings and popping it in the oven. For busy weeknight dinners, it’s a game-changer.

What Kind of Flour Should I Use?

Both all-purpose flour and bread flour will give you great results in this flatbread recipe, so use whichever you have on hand. All-purpose flour produces a slightly more tender flatbread, while bread flour creates a chewier texture thanks to its higher protein content. If you’re looking to experiment, you could even try using half of each type. Just make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off – scooping directly with the measuring cup can lead to using too much flour and making your flatbread tough. For the best results, store your flour in an airtight container and use within 6 months of purchase.

Options for Substitutions

This flatbread pizza recipe is pretty forgiving and offers several substitution options:

• Yeast: While yeast is necessary for this recipe, you can use any type – instant, active dry, or even fresh yeast (use 3 times the amount if using fresh). Just remember that active dry yeast needs to be activated in warm water first.
• All-purpose flour: You can swap all-purpose flour with bread flour for a chewier texture, or use whole wheat flour for up to half of the total flour amount. Keep in mind that using whole wheat flour will make the flatbread denser and you might need a touch more water.
• Olive oil: Any neutral cooking oil like vegetable or canola oil will work here. You could even use melted butter, though it might change the flavor slightly.
• White sugar: Honey or maple syrup can replace the sugar – they all serve the same purpose of feeding the yeast. Use the same amount.
• Italian herbs: Don’t have Italian herb blend? Mix and match what you have – dried basil, oregano, thyme, or rosemary all work great. Fresh herbs work too – just double the amount.

Watch Out for These Mistakes While Baking

The temperature of your water is crucial when working with yeast – too hot will kill it, while too cold won’t activate it properly, so aim for water that feels warm but not hot to the touch (around 100-110°F).

A common mistake is rushing the dough-making process – giving your dough enough time to rest (at least 30 minutes) allows the gluten to develop properly, making it easier to shape and resulting in a better texture.

When rolling out your flatbread, avoid making it too thin in the center or too thick around the edges – aim for an even thickness of about 1/4 inch throughout to ensure consistent cooking and prevent burning.

For the crispiest crust, pre-bake your flatbread for 3-4 minutes before adding toppings, and don’t overload it with wet ingredients that can make the center soggy – less is more when it comes to toppings on flatbread pizza.

What to Serve With Flatbread Pizza?

Since flatbread pizza is already a complete meal on its own, you’ll want to keep the sides simple and complementary. A fresh arugula salad with lemon dressing makes a perfect partner – the peppery greens and bright citrus balance out the warm, cheesy pizza. For a casual gathering, I like to set out some marinated olives and roasted red peppers on the side, which add nice Mediterranean flavors to the meal. If you’re feeding a hungry crowd, a bowl of warm marinara sauce for dipping the pizza crusts is always a hit, and it’s a great way to use up any extra sauce you might have from making the pizza.

Storage Instructions

Keep Fresh: Once baked, your flatbread pizza can hang out in the fridge for up to 3 days. Just wrap it well in aluminum foil or pop it in an airtight container. If you’ve got leftover raw dough, you can keep it in the fridge for up to 2 days in a covered bowl – it’ll actually develop even more flavor this way!

Freeze: Both the baked flatbread and raw dough are freezer-friendly! Wrap the baked flatbread tightly in foil and freeze for up to 2 months. For the dough, shape it into balls, wrap each one in plastic wrap, and store in a freezer bag for up to 3 months. Just thaw overnight in the fridge when you’re ready to use it.

Reheat: To bring back that fresh-from-the-oven taste, pop your flatbread pizza in a 350°F oven for about 5-10 minutes, or until it’s heated through. You can also use a skillet over medium heat for a few minutes to get the bottom nice and crispy again. The microwave works too, but the crust might not be as crispy.

Preparation Time	60-75 minutes
Cooking Time	15-20 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 115-120 g

Ingredients

For the flatbread dough:

• 1 tsp salt
• 2 cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp active dry yeast
• 3/4 cup warm water (100-110°F)
• 1 tsp sugar

For assembly:

• 2 tsp olive oil

Optional seasonings:

• 1 tsp Italian herbs
• 1 tsp garlic powder

Step 1: Activate the Yeast

Begin by whisking together the yeast, sugar, and warm water in the bowl of your stand mixer.

Loosely cover the bowl and allow the mixture to sit for 5-10 minutes until it becomes foamy and frothy on top.

If you don’t have a stand mixer, you can do this in a large mixing bowl and mix the dough by hand later with a wooden spoon or silicone spatula.

Step 2: Mix the Dough

Add the flour, olive oil, and salt to the yeast mixture.

If you’re using garlic or other seasonings, add them now as well.

Use the dough hook attachment on low speed to mix until combined, approximately 2 minutes.

Adjust by adding more flour, one tablespoon at a time, if the dough feels too sticky; you’re aiming for a thick, soft, and slightly tacky dough.

The dough should pull away from the sides of the bowl during mixing.

Step 3: Knead the Dough

Continue with the dough hook for an additional 6-8 minutes or alternatively knead by hand on a lightly floured surface for the same duration.

Throughout kneading, sprinkle flour teaspoon by teaspoon if the dough becomes too sticky.

Test its readiness by poking it—if it bounces back slowly, it’s ready to rise, or try the windowpane test as described.

Step 4: Let the Dough Rise

Place the kneaded dough into a greased bowl, cover with plastic wrap, aluminum foil, or a clean kitchen towel, and let it rest at room temperature for 45 minutes.

Once slightly risen, proceed with the recipe or store the covered dough in the refrigerator for up to 2 days for later use.

Step 5: Prepare and Shape the Dough

Preheat your oven to 475°F (246°C).

After resting, punch down the dough to release air and divide it into two portions.

On a lightly floured surface, use floured hands or a rolling pin to stretch each portion to 1/4 inch thickness.

Transfer the shaped dough to a parchment paper or silicone-mat lined baking sheet, or directly shape it on the mat for easier transfer.

Poke your fingers or prick with a fork all over the surface.

Step 6: Add Toppings and Bake

Drizzle or brush 1 teaspoon of olive oil over each piece of dough.

Top with your favorite ingredients.

Bake in the oven for 15-20 minutes until the crust and toppings are browned to your preference.

Once baked, remove from the oven, slice, and serve warm.

Store any leftovers covered in the refrigerator for up to 1 week.