• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • ITA
  • Navigation Menu: Social Icons

    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
  • ENG
    • ITA
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Breads

    Flatbread Pizza

    Published: Sep 14, 2021 · by Nico

    Jump to Recipe

    This flatbread pizza recipe is easy to make with simple ingredients. You'll get flatbreads that are soft but with a crunch, and light to eat.

    They can be topped just like a regular pizza and are perfect for pizza night.

    the Italian flatbread pizza
    On this page:
    • What to expect
    • Ingredients & Substitutions
    • Instructions
    • Toppings suggestions
    • Questions
    • Storage
    • Similar recipes
    • Recipe

    Check out our best Italian recipe collection!

    What to expect

    flatbread pizza with sundried tomato pesto

    You can cook the flatbreads in 3 different ways: on a baking tray in the oven, in a pan, and on a pizza stone.

    We top the flatbreads with 3 of our favorite toppings that we call the Italian (melted cheese, basil, and tomatoes), the Greek (sun-dried tomato pesto, olives, and yogurt), and the Californian (mashed avocado and a quick chipotle sauce).

    Flatbread pizza is like a hybrid between a flatbread and a pizza and it's absolutely delicious.

    I saw this done for the first time in a small restaurant in Berlin (Germany), and I immediately fell in love with it and had to recreate it for the blog.

    It's perfect for a big brunch with friends or as an easy dinner where everyone can build their own flatbread pizza with different toppings.

    The base is made with our basic pizza dough recipe (water, yeast, salt, and a little sugar).

    Ingredients & Substitutions

    For the flatbread pizza dough

    • Flour: we use all purpose flour. You can also use bread flour if you prefer, and even a 50-50 mix between wholewheat flour and bread flour. In this case though it will take longer to prove.
    • Yeast: we use instand dry yeast, the kind that does not need to be dissolved in water. You can use also active dry yeast in the same quantities.

      Alternatively, you can use fresh yeast, but in that case you'll need 3 times more than instant dry yeast.

      Regadless the type of yeast you use, always read the instructions on the back of the package of the yeast to make sure you use it the right way.
    • Water: plain lukewarm water. You want the water to be lukewarm to support yeast activity. Do not use cold or hot water.
    • Sugar: just a teaspoon of plain sugar to help the yeast do their job and to help the flatbread get some golden-brown colour in the oven.
    • Salt: optional but recommended.

    For the toppings

    The Italian: we use our homemade melted vegan cheese that you can make in 5 minutes in a pot, basil, tomatoes, salt, pepper, oregano, and a drizzle of olive oil.

    The Greek: we use our sun-dried tomato pesto that you can make in 5 minutes in a blender, olives, salad leaves (we use watercress and radicchio), and unsweetened soy yogurt.

    The Californian: we use mashed avocado, mixed salad leaves (we use watercress and arugula), chopped sun-dried tomatoes, and our delicious quick chipotle sauce that you can make in 30 seconds with an immersion blender.

    the Californian flatbread pizza

    The Classic dressing: before applying any of our toppings, we brush the flatbread with a mixture of olive oil, minced garlic, parsley, and salt, to help the flatbread stay moist and to give it extra flavor.

    flatbread brushed with garlic, oil and parsley

    Equipment

    I like to mix the dough by hand but you can use a kitchen aid if you prefer.

    Aside from that, you'll just need a clean surface, like a large cutting board or your kitchen worktop, to shape the flatbread.

    If you want to cook your flatbread pizza on a pizza stone, then you need that too.

    Instructions

    Make the dough

    Making the dough of our flatbread pizza is very simple and it can be made both by hand or with a kitchen aid.

    In a bowl (or in the bowl of your kitchen aid) dissolve the yeast with lukewarm water and sugar. This will help the yeast get activated.

    It's important the water is neither hot, nor cold, but lukewarm. Hot water kills the yeast while cold water makes it inactive.

    Add the flour to the water, then add the salt. Mix with a spoon until you form a dough.

    mixing the dough with a spoon

    Transfer the dough onto a worktop and knead vigorously with your hands for about 5 minutes then shape it into a ball. The dough should be elastic at this point.

    If the dough is too sticky, add some extra flour, a little at a time. Depending on the temperature, altitude, humidity, and type of flour, you might need to adjust the quantities a little.

    kneading the dough

    Proof the dough

    Put the dough ball into a well-oiled bowl. The bowl should be large enough so that the dough has enough space to double in volume during proofing.

    dough in oiled bowl

    Cover the bowl with a damp kitchen cloth, leaving enough space between the dough and the cloth.

    covering the dough with a damp cloth

    Let proof in a turned-off but warm oven until it doubles in volume. To warm up the oven, turn it on for 30 seconds, then turn it off.

    If your oven allows it, leave the light on. This will provide enough warmth for the dough to prove perfectly.

    It should take between 1 hour and 2 hours depending on how much yeast you add. If you follow my quantities it should take about 1.5 hours to double in volume.

    TIP: you can also let the dough proof overnight (or throughout the day) in the refrigerator.

    dough doubled in volume

    Shape the dough

    If you prefer you can watch our video linked below to learn the technique.

    Transfer the proved dough onto a clean worktop and fold it on itself 4 times. Do not add flour at this stage, the oil you coated the bowl with should be enough to prevent the dough from sticking.

    cutting the dough

    Cut the dough into 4 pieces, then shape each piece into a smooth ball.

    shaping dough into ball

    Add some flour to a plate, then dip the first dough ball into the flour, on both sides. Shake excess flour away, and start flattening the dough with your hands.

    dipping dough ball in flour

    Flatten the dough with the tip of your fingers, putting your hands close together. Push down the dough from the center, and stretching it out as you press, giving it an oval shape.

    You can use a rolling pin if you prefer, but doing it with your hands will make for lighter and fluffier flatbreads.

    flattening dough with hands

    Set each flatbread aside, or on a baking tray lined with parchment paper to allow for a quick second proofing of about 15 to 30 minutes.

    flatbread pizza before cooking

    In the meantime, preheat your oven to 480F or 250C.

    Cook the flatbread

    Cook in the oven

    You can bake your flatbread without toppings and then add them later on. Or you can bake it with toppings like cheese and tomatoes. Let's see both ways.

    TIP: For best results, cook on a baking tray that has a low rim, or even better on a baking sheet.

    Cooking without toppings
    Line the baking sheet with parchment paper, then put the flatbread on it and pierce it several times with a fork. This will prevent it from bubbling up and turning into pita bread.

    flatbread pizza ready to bake

    Drizzle with a little olive oil, then bake in a preheated oven for 5 to 7 minutes at 480F or 250C. Each oven is a little different, so keep an eye on them.

    bake flatbread pizza without toppings

    Take out of the oven and brush with the oil, garlic, parsley mix. Then top with your favorite toppings or see our "toppings suggestions" chapter below.

    flatbread brushed with garlic, oil and parsley

    Cooking with toppings

    You can also add some toppings before baking the flatbread pizza. To do that, put the flatbread on a baking tray and pierce it several times with a fork.

    Then add your toppings. Here we add our dairy-free stracchino cheese with tomatoes and oregano.

    flatbread pizza with cheese and tomato topping

    Bake for about 5 minutes at 480F or 250C, then use the grill function for the last minute to make it golden on top.

    vegan stracchino cheese, tomato and basil

    TIP: use this type of cooking if you want a flatbread pizza that you can top with anything you like. The flatbread will be crunchy, but still light and airy.

    TIP: If you want an even crunchier flatbread pizza, then you can cook them on a pizza stone. All you need to do is to preheat the pizza stone well, then cook the flatbread on it for about 5 minutes.

    cooking flatbread on a pizza stone

    Cook on a pan

    Use this type of cooking if you want a soft and fluffy flatbread that you can use to dip in curries, sauces, hummus, or that you can top with light toppings.

    pan cooked flatbread

    The flatbread is less crunchy this way, but still delicious. This type of cooking is not suitable for cheesy toppings.

    You can use a non-stick pan or a cast-iron pan. Warm up the pan till it's hot, then turn the heat to low.

    Put the flatbread onto the pan and cook for about 1.5 to 2 minutes on each side.

    Flip once then brush with the oil, garlic, parsley, and salt mix to keep the flatbread soft and infuse it with garlic flavor.

    vegan flatbread cooked on a pan

    Toppings suggestions

    We developed 4 delicious toppings for this flatbread pizza recipe and we are sure you are going to love them:

    The Classic

    olive oil, garlic and parsley

    To a bowl, add minced garlic, chopped parsley, extra virgin olive oil, and a pinch of salt. Give it a stir, and use it to brush on warm flatbread.

    This is the perfect base to then apply other toppings on top, but it is also very good to eat on flatbread as is.

    The Italian

    Italian flatbread pizza

    Apply our vegan stracchino cheese on the flatbread before baking. Then add tomatoes. Season the tomatoes with a pinch of salt, then apply some more vegan cheese on top.

    Now season with a drizzle of olive oil, dried oregano, and some black pepper.

    Bake in the oven at 480F or 250C for 5 minutes, then turn the oven to grill function, and grill for 1 to 2 minutes till it gets all melty and golden on top.

    The Greek

    the Greek flatbread pizza

    Bake the flatbread without toppings in the oven at 480F or 250C for 5 to 6 minutes. Take out of the oven and apply a generous amount of our sun-dried tomato pesto.

    If you like, you can even brush with some of the garlic-parsley oil before applying the pesto.

    Now add some mixed salad leaves (we use radicchio and watercress) and some olives. Drizzle with plain unsweetened soy yogurt to add a dash of freshness to the dish.

    The Californian

    californian flatbread pizza

    Bake the flatbread without toppings in the oven at 480F or 250C for 5 to 6 minutes. Take out of the oven and apply a generous amount of mashed avocado (just mash it with a fork in a bowl)

    If you like, you can even brush with some of the garlic-parsley oil before applying the avocado.

    Add some mixed salad leaves (we use watercress and arugula) and some chopped sun-dried tomatoes.

    Finally, drizzle with our quick chipotle sauce, which is out of this world and goes great with avocado.

    Questions

    Isn't flatbread without yeast?

    A flatbread is bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. We use yeast in our bread as it makes it lighter and tastier.

    How do you know when the dough reaches the right consistency?

    This dough should be soft to the touch but not sticky. You should be able to work it with your hands without it sticking to them.

    If it sticks, add a little flour. While you knead it, the dough will become slightly harder and more elastic. That's good.

    Is flatbread healthy?

    It depends. Our vegan flatbread has no milk or butter/ghee so compared to many other breads is very healthy.

    However, it is still made with all-purpose flour, a refined type of flour that isn't the healthiest kind as the refining process strips the flour from most of its nutrients.

    How can I make flatbread healthier?

    You have two options: 1) use whole grain flour or a mix between whole wheat and all-purpose.

    2) decrease the glycemic load of your meal by eating flatbread with a lot of veggies and legumes, like for instance roasted veggies, a big salad, or some chickpea hummus.

    Chickpea and other legumes are the perfect companions to this bread as they not only add a lot of complex carbs and dietary fiber but also improve the protein profile of your meal by adding lysine, an essential amino acid that is low in wheat.

    Storage

    This recipe is best eaten immediately. If you have any leftovers you can only store them for a few hours. Reheat them in the oven before eating them.

    Similar recipes

    If you're new to leavened doughs (with proofing time), take a peek at these easy to follow recipes:

    • Focaccia
    • Vegan donuts
    • Cinnamon rolls
    • Bomboloni - Italian donuts
    • Vegan brioche bread
    • Italian croissant
    • Vegan Italian cream buns
    • Chocolate chip brioches

    For many more bread ideas, check out our bread category page.

    Recipe

    flatbread pizza with melted cheese and tomatoes

    Flatbread Pizza

    Author: Nico
    This flatbread pizza recipe is easy to make with simple ingredients. You'll get flatbreads that are soft but with a crunch, light, and that can be topped just like a regular pizza.
    Print Recipe Pin Recipe Share Recipe
    5 from 10 votes
    Prep Time 30 mins
    Cook Time 5 mins
    Proofing time 1 hr 30 mins
    Total Time 2 hrs 5 mins
    Course Appetizer, Breads, Main Course
    Cuisine International
    Servings 4 flatbreads
    Calories 383 kcal

    Ingredients
     
     

    Flatbread pizza dough

    • 2½ cups all purpose flour
    • 1 cup lukewarm water
    • 1½ teaspoon instant dry yeast
    • 1 tablespoon sugar
    • 1 teaspoon salt

    Classic flatbread topping

    • 3 tablespoon olive oil extra virgin
    • 1 - 2 cloves garlic minced
    • 1 pinch salt
    • 1 handful parsley chopped

    The Italian

    • 4 tablespoons vegan stracchino cheese
    • 1 - 2 tomatoes
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • a drizzle of olive oil

    The Greek

    • 2 - 3 tablespoons sun-dried tomato pesto
    • 1 - 2 handfuls mixed salad leaves (we use radicchio and watercress)
    • 1 - 2 tablespoons pitted olives
    • 1 - 2 tablespoons soy yogurt plain and unsweetened

    The Californian

    • 1 - 2 avocados mashed with a pinch of salt
    • ⅓ cup sun-dried tomatoes chopped
    • 1 - 2 handfuls mixed salad leaves (we use arugula and watercress)
    • 1 - 2 tablespoons chipotle sauce

    Instructions
     

    MAKE THE FLATBREAD PIZZA DOUGH

    • In a bowl dissolve the yeast and sugar in lukewarm water.
      Add flour and salt and mix with a wooden spoon until you have a dough that can be worked with your hands.
      mixing the dough with a spoon
    • Knead the dough with your hands for 5 to 10 minutes. It's best to do this on a worktop, but you can also do it in the same bowl.
      The dough should be elastic and soft, but it shouldn't stick to your hands. If too sticky, add a bit of extra flour and keep kneading.
      kneading the dough
    • Put the dough ball into a well-oiled bowl. The bowl should be large enough so that the dough has enough space to double in volume during proofing.
      Cover the bowl with a damp kitchen cloth, leaving enough space between the dough and the cloth.
      Let proof in a turned-off but warm oven until it doubles in volume. To warm up the oven, turn it on for 30 seconds, then turn it off. It should take between 1 hour and 2 hours to proof.
      dough doubled in volume
    • Transfer dough onto worktop, fold on itself 4 times, then cut into 4 equal pieces. Shape each piece into a dough ball.
      cutting the dough
    • Add some flour to a plate, then dip the first dough ball into the flour, on both sides. Shake excess flour away, and flatten the dough with your hands.
      flattening dough with hands
    • Use the tip of your fingers, putting your hands close together. Push down the dough from the center, and stretching it out as you press, giving it an oval shape.
      Set each flatbread aside, or on a baking tray lined with parchment paper to allow for a quick second proofing of about 15 to 30 minutes.
      In the meantime, preheat your oven to 480F or 250C.
      flatbread pizza before cooking

    THE CLASSIC flatbread pizza topping

    • Line the baking sheet with parchment paper, then put the flatbread on it and pierce it several times with a fork.
      Drizzle with a little olive oil, then bake in a preheated oven for 5 to 7 minutes at 480F or 250C. Each oven is a little different, so keep an eye on them.
      piercing the flatbread with a fork
    • In a bowl mixed together minced garlic, chopped parsley, olive oil and salt.
      Take flatbread out of the oven and brush with the oil, garlic, parsley mix and serve.
      flatbread with garlic and oil

    THE ITALIAN flatbread pizza topping

    • Apply our vegan stracchino cheese on the flatbread before baking. It takes 5 minutes to make from scratch and in a pot. Link to recipe in the ingredients list above.
      applying stracchino cheese
    • Add tomatoes. Season the tomatoes with a pinch of salt, then apply some more vegan stracchino cheese on top. Now season with a drizzle of olive oil, dried oregano, and some black pepper.
      adding tomatoes and seasoning
    • Bake in the oven at 480F or 250C for 5 minutes, then turn the oven to grill function, and grill for 1 to 2 minutes till it gets all melty and golden on top.
      flatbread pizza with melted vegan cheese

    THE GREEK flatbread pizza topping

    • Bake the flatbread without toppings in the oven at 480F or 250C for 5 to 6 minutes.
      Take out of the oven and apply a generous amount of our sun-dried tomato pesto (recipe link in ingredients list). If you like, you can even brush with some of the garlic-parsley oil before applying the pesto.
      Now add some mixed salad leaves (we use radicchio and watercress) and some olives. Drizzle with plain unsweetened soy yogurt to add a dash of freshness to the dish.
      sun-dried tomato pesto flatbread

    THE CALIFORNIAN flatbread pizza topping

    • Bake the flatbread without toppings in the oven at 480F or 250C for 5 to 6 minutes. Take out of the oven and apply a generous amount of mashed avocado (just mash it with a fork in a bowl and a pinch of salt).
      If you like, you can even brush with some of the garlic-parsley oil before applying the avocado.
      mashed avocado
    • Add some mixed salad leaves (we use watercress and arugula) and some chopped sun-dried tomatoes.
      Finally, drizzle with our quick chipotle sauce, which is out of this world and goes great with avocado. Recipe link in ingredients list above.
      adding chipotle sauce to flatbread pizza

    COOK THE FLATBREAD ON A PAN

    • Use this type of cooking if you want a soft and fluffy flatbread that you can use to dip in curries, sauces, hummus, or that you can top with light toppings.
      You can use a non-stick pan or a cast-iron pan. Warm up the pan till it's hot, then turn the heat to low.
      Put the flatbread onto the pan and cook for about 1.5 to 2 minutes on each side.
      Flip once then brush with the oil, garlic, parsley, and salt mix to keep the flatbread soft and infuse it with garlic flavor.
      cooking it on a pan

    Video Recipe

    FLATBREAD PIZZA FEAST + 3 Toppings | the Italian | the California | the Greek

    Notes

    Nutritional values are for 1 flatbread without toppings.

    Nutritional Values

    Nutrition Facts
    Flatbread Pizza
    Amount Per Serving
    Calories 383 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Potassium 119mg3%
    Carbohydrates 81g27%
    Dietary Fiber 3g13%
    Sugar 4g4%
    Protein 11g22%
    Vitamin B6 1mg50%
    Vitamin C 1mg1%
    Vitamin E 1mg7%
    Vitamin K 1µg1%
    Calcium 18mg2%
    Folate 212µg53%
    Iron 5mg28%
    Manganese 1mg50%
    Magnesium 23mg6%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • 40 Best Vegetable Sides
    • 40 Vegan Pasta Recipes
    • 43 Plant-Based Desserts
    • 25 Side Dishes for Pizza

    « How to mince garlic and garlic paste
    Italian Biscotti (Vegan) »

    Reader Interactions

    Comments

    1. Maggie

      November 07, 2021 at 7:18 pm

      5 stars
      I tried the Californian and the Italian flatbread pizza and they are so delicious! Thank you for sharing these yummy recipes!

      Reply
      • Nico

        November 10, 2021 at 4:41 pm

        Ciao Maggie, I am really happy to hear you liked them!! Those two are also my favourites 😊 Enjoy your day!
        Nico

        Reply
      • Rachel Cherrington

        June 26, 2022 at 12:34 pm

        I make these regularly, they are so easy but so tasty. I'm also loving all your new recipes, which I am going to try very soon. You must be working very hard! Thank you for all the yummy ideas, much appreciated.

        Reply
        • Nico

          June 27, 2022 at 10:50 am

          Thanks Rachel, I'm delighted to hear you like the pizzas! And we're very happy you like the new batch of recipes too, thanks for the feedback.
          It's our pleasure, thanks so much for following along. Cheers, Nico

          Reply

    Leave a comment and star rating :-) Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School