Easy No Yeast Flatbread Recipe With Goat’s Cheese, Olives and Red Onion

Easy No Yeast Flatbread Recipe With Goat’s Cheese, Olives and Red Onion

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’s been really difficult to find yeast in the store. Luckily I’ve always had a bit of a flour stockpiled in the back of the cupboard but no yeast! 

Flatbreads can be a great alternative here if you have don’t have yeast in the cupboard, it also doesn’t need any time to rise so is a great mid-week option when life returns to normal as you can just mix and bake.

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, but we wanted to try something a little different so went for goat’s cheese and red onion.

Choosing your Flatbread Pizza Toppings

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. You can make this recipe your own, the possibilities are endless.

Another great option is to add mushrooms with BBQ sauce and passata to your flatbread pizza.

No Yeast Flatbread 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

Easy Flatbread (No Yeast) With Goat’s Cheese, Olives and Red Onion

This flatbread pizza recipe without yeast is quick and easy and can be made mid-week without a fus.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course
Cuisine Fusion
Servings 4


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.
Keyword Flatbread, No Yeast, Pizza, Vegetarian

When rolling out the flatbread 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.

Enjoy xoxo

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This Post Has 2 Comments

  1. Nina

    Oh, I absolutely love goat cheese on pizza… I’ll definitely try this out! Looks soo delicious! *-*

    1. Vega Sims

      Thanks, Nina. Let us know how it turns out!

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