No yeast flatbread is a great quick alternative to Pizza. We love making our own pizzas at home when we have a little bit of time over the weekend, but it can be a slow process when you need something quick. This homemade flatbread pizza recipe is a real time-saver.
Just be mindful that this flatbread recipe contains yoghurt so it can be a bit more filling than a standard thin-crust Italian pizza. We recommend making your portions a little bit smaller. You can still add your favourite pizza toppings to a flatbread.
Choosing your Flatbread Pizza Toppings
We’ve made ours with goat’s cheese, olives and red onion but as with making pizza feel free to experiment with the toppings of your choosing. Swap the goat’s cheese for mozzarella. You can even add a bit of seasoned passata to the base as you would pizza to give it a more authentic pizza feel. Experiment and make this recipe your own, the possibilities are endless.
Alternative Toppings Ideas
For alternative toppings try one of the options below
- Fried mushrooms with BBQ sauce, onions, pepper, mozzarella with a passata, garlic and basil base
- Chicken with BBQ sauce, onions, pepper, mushrooms, mozzarella with a passata, garlic and basil base
- Create a garlic flatbread starter by adding lashings of garlic butter as a topping
- As an alternative sharer try garlic butter, olives and fetta
- Prepare the base without toppings, but drizzle with olive oil and serve with homemade hummus
Homemade Flatbread Pizza Dough Ingredients
- organic plain flour
- baking powder
- bicarbonate of soda
- sea salt
- plain organic yoghurt, greek or regular is fine
- organic extra virgin olive oil
Homemade Flatbread Pizza With Goat’s Cheese, Olives and Red Onion
For the Flatbread
- 250 g organic plain flour, I used 100g gluten-free and 150g regular plain flour as this helps us manage our gluten sensitivity without having to bake completely gluten-free
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp sea salt
- 250 g plain organic yoghurt
- 1 tbsp organic extra virgin olive oil
For the Flatbread Topping
- 15-20 organic cherry tomatoes quartered
- 1 tbsp balsamic vinegar
- 1 small organic red onion sliced
- 2 tbsp organic chutney, onion works well
- 250 g organic goats cheese
- 2 handfuls of green or black organic olives halved?
- 2 cloves of crushed garlic
- a few fresh organic rocket or spinach leaves
Make the Flatbread
- Preheat the oven to 200?C (180?C fan assisted)
- In a large bowl combine all the dry flatbread dough ingredients, flour, baking powder, salt and bicarbonate soda and mix well. Add the yoghurt and oil and combine until it forms a soft dough.?
- Flour your work surface and knead until it's mixed into a smooth dough. Add a little extra flour if the dough is too sticky.
- Divide the dough into two equal balls and roll each out to be roughly 0.5cm thick. You can either roll into a round shape as you would do a pizza or a square, depending on the pans you are using.
- Place in the oven and bake for 10 mins
Prepare the Flatbread Topping
- While the flatbreads are in the oven, combine the quartered tomatoes and balsamic vinegar into a small bowl.
- Heat the tablespoon of olive oil in a small pan over medium heat and add the red onion. Put the lid on the pan, gently cook for 6-7 minutes then add the chutney and mix well. Cook for another minute and then remove the onions from the heat.
- Crumble the goat's cheese and set aside.
Add the Toppings to the Flatbread
- Remove the dough from the oven and spread a tablespoon of olive oil and one clove of crushed garlic on each base.
- Add the crumbled goats cheese, divided between the two flatbreads. You can either leave the cheese crumbled or spread it evenly over the flatbread bases.?
- Divide the tomatoes, onion and olives between the two flatbreads and drizzle over the balsamic vinegar dressing leftover from the tomato mix.
- Bake in the oven for another 10 min, rotate the two flatbreads in the oven halfway through between the top and middle racks.?
- Once done, sprinkle with rocket or spinach leaves and cut to serve.
When rolling out the flatbread pizza dough I used a pizza pan, but you can use any standard oven tray as flatbreads don’t’ necessarily have to be round, they taste exactly the same in any shape.