Yeast-free flatbread pizza with goat’s cheese, olives and red onion

Yeast-free flatbread pizza with goat’s cheese, olives and red onion

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 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’re out of yeast, 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 flatbreads can be a bit more filling than a standard thin-crust Italian pizza so make 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 over the weekend. 

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.

Prep time: 20 mins
Cooking time: 30 mins
Serves 3-4 (makes 2 flatbreads)


For the flatbread dough

  • 250g 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
  • 250g plain organic yoghurt
  • 1 tbsp organic extra virgin olive oil

For the topping

  • 15 – 20 organic cherry tomatoes quartered
  • 1 tbsp balsamic vinegar
  • 1 small organic red onion sliced
  • 2 tbsp organic chutney, onion works well
  • 250g organic goats cheese
  • Two handfuls of green or black organic olives halved 
  • 2 cloves of crushed garlic
  • a few fresh organic rocket or spinach leaves


  1. Preheat the oven to 200°C (180°C fan assisted). 
  2. 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 mix well. 
  3. 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.
  4. 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.
  5. Place in the oven and bake for 10 mins.

Preparing the flatbread toppings

  1. While the flatbreads are in the oven, combine the quartered tomatoes and balsamic vinegar into a small bowl.
  2. 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.
  3. Crumble the goat’s cheese and set aside.

Adding the toppings to the flatbread dough

  1. Remove the dough from the oven and spread a tablespoon of olive oil and one clove of crushed garlic on each base.
  2. 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. 
  3. Divide the tomatoes, onion and olives between the two flatbreads and drizzle over the balsamic vinegar dressing leftover from the tomato mix.
  4. Bake in the oven for another 10 min, rotate the two flatbreads in the oven halfway through between the top and middle racks. 
  5. Once done, sprinkle with rocket or spinach leaves and cut to serve.

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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