flatbread pizza recipe

This flatbread pizza is thin, crispy, and loaded with flavor from toppings like prosciutto, arugula and shaved parmesan, ready in no-time flat!

Flatbread Pizza

Olive oil

garlic, pressed through garlic press

lavash bread

Salt

Black pepper

mozzarella cheese

arugula

super thin-sliced red onion

Parmesan

tomatoes

garlic

red win vinegar

parsley

salt

black pepper

olive oil

To prepare the chutney: place all ingredients except for the olive oil into the bowl of a food processor, and process until a paste-like consistency; with the processor running, slowly drizzle in the oil until everything is emulsified; use immediately, or keep in a covered container in fridge.

To prepare the flatbread pizzas: preheat the oven to 400°, and line a large (or two smaller) baking sheets with foil.

Combine about 2 tablespoons of the olive oil with the pressed garlic, and brush one side of each lavash bread with the mixture; place the lavash, oil-side up, onto the baking sheet and bake for 6 minutes, just until it begins to become crisp.

Remove from oven, flip the lavash over onto the other side, and sprinkle that side with equal amounts of the grated mozzarella cheese; place back into the oven to bake for about 5 minutes, or until the sides of the lavash are golden-brown and crispy, and the cheese is melted.

Finish the pizzas by sprinkling on the crispy prosciutto, then some of the arugula and thinly sliced red onion, and by drizzling on some of the sun-dried tomato chutney; finish with a bit of shaved parmesan, and cut the pizzas into wedges or squares, and serve hot or room temp.

This spinach artichoke flatbread pizza is one of my favorite easy dinner recipes! The creamy sauces and melty cheese are perfect on top of the crisp crust.

beans

artichokes (halved)

lemon juice

sea salt

½ garlic clove

pepitas

loose-packed spinach

Angelic Bakehouse Flatzza™ Crust

spinach

white cheddar cheese

artichokes (quartered)

mint leaves

microgreens

Red pepper flakes (optional)

Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.

Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.

Preheat the oven to 400°F.

Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.

Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.

https://www.youtube.com/watch?v=Hje27yoDyLM

This flatbread pizza dough takes less than 5 minutes to make and comes together right in the food processor with only flour, salt, water, and olive oil!

Flatbread Pizza Recipe

all purpose flour

table salt

water

cornmeal

toppings

Add flour and salt to a food processor and pulse until well mixed.

Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed. 

Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.

Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.

Dust 2 baking sheets with cornmeal and place a flatbread crust on each.

Poke the surface of the flatbread all over with a fork.

Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.

Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so. Try my Easy Caprese Flatbread!

Thank you for this recipe! I’m saving it and will make it again and again! It’s perfect - makes the the lightest crispiest quick pizza. And can make w/ pantry staples! 

I made w/ 1 cup ap flour and 2 cups bread flour. All I had. 

Didn’t have food processor. Used my hands. 

Cooked in oven at 500 and used pizza stone. So crispy. Definitely don't skip the olive oil step. Yum! 

Didn’t have corn meal. Used flour. 
Dusted counter w/ flour. Rolled dough out. Dusted pizza peel (wood thing with handle) and it slid right off onto pizza stone. 

Poked w/ fork but  got a few bubbles which burst when you cut it.  If you don’t want bubbles just poke more holes. I was kind of bummed when the 2nd pizza didn’t have any bubbles :)

We topped w/ caramelized onions and mushrooms w/ cheese.  Can’t wait to make it again!

So simple, so fast, so crispy and so perfect! I've been wanting a recipe like this for years. It has made our pizzas a complete joy to make and eat. Thank you! Because of our diet, I don't add any salt and it still turns out bellissimo.

Excellent! No food processor needed. Whisked flour and salt. Mixed the rest with wooden spoon and then kneaded. Thank you for such a simple and successful recipe!

I have had a love/hate relationship with pizza crust because I could never seem to consistently get the results I wanted and honestly it really stressed me out, but this is literally fool proof (obviously!) and my whole family went crazy for it! Topped with broccoli, peppers, bacon and cheddar cheese and it was the greatest thing EVER!! THANKYOU SO MUCH!! My family loves you for this recipe!!

This was super easy to make and very tasty.  I cut the recipe in half and it was large enough for two people.

I never make anything bread-adjacent, but this recipe was so fast and easy, and turned out great. I had some leftover BBQ sauce and pulled pork I wanted to use up, and this was perfect for that - added some red onion and a cheese blend, and it was delicious. Next time I think I'll bake it a little longer than I did to make it crispier, but I was very happy for a first attempt. :) I'm super stoked to have this in my pocket - the possibilities for toppings are endless.

My husband and I have tick-borne Alpha Gal Syndrome, which means we can't eat anything from a mammal and no by-products, either. Besides the syndrome, we were really bummed as we couldn't have pizza anymore and we love flatbread pizza.

We just found really great plant-based cheeses and wanted to try them out with a pizza, but I lost my recipe. I searched and searched and I found yours, which was just like mine! 

Our caramelized red onion and wilted arugula/spinach pizza with plant-based mozzarella and parmesan cheese was so good. Thank you for sharing the flatbread recipe!

https://content.jwplatform.com/videos/U9jxprlC.mp4

This flatbread pizza crust takes less than 5 minutes to make and comes together right in the food processor with only flour, salt, water, and olive oil!

5 Minute Flatbread Pizza Crust

This quick and easy Pepperoni Flatbread Pizza recipe comes together in about 10 minutes, can be customized with any of your favorite pizza toppings and is the perfect kid-friendly dinner. How can you go wrong with crispy pepperoni, melty Mozzarella, homemade marinara sauce and fresh basil?

Pepperoni Flatbread Pizza

onion powder

garlic powder

pizza sauce

pepperoni

basil leaves, chiffonade

red pepper flakes, optional

Preheat the oven to 375°F. Place the flatbreads on a baking sheet and brush with olive oil. Sprinkle on the onion powder and garlic powder. Bake for 5 minutes or until the bread starts to brown just slightly.

Remove from the oven and spread the sauce across the bread in an even layer. 

Top with mozzarella cheese and pepperoni and bake for 5 minutes, or until the pepperoni starts to get crispy and the cheese is nice and melted. 

Top with fresh basil and red pepper flakes, before serving. 

I made this with turkey pepperoni and your fat head crust. I ate 2 small slices with salad and my husband ate the other 6 slices with salad. Lol, he usually doesn’t like anything with almond flour...he sure liked that pizza!

So simple, but so delicious. I let my 5 year old daughter help me make them and she loved it. Way cheaper than delivery too.

I just made a bunch of these and froze them for quick and easy reheats for my boys. I of course had to sneak a piece or two. DELICIOUS! and thanks for providing low carb options also.

If you want dinner on the table in under 30 minutes, try this store-bought flatbread pizza recipe. No fuss and minimal effort!

pizza sauce ((120 milliliters))

mozzarella

cherry tomatoes

Torn fresh basil (to serve)

Preheat the oven to 400F.

Place the flatbreads on a large baking sheet. Divide the  sauce evenly among the flatbreads, and spread into an even layer, leaving about a 1/4-inch border on each. Sprinkle each with mozzarella. Top with cherry tomatoes and garlic and season with salt and pepper.

Top 6 flatbread pizza recipe recipes from across the web

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Flatbread Pizza

Flatbread Pizza Recipe

Flatbread Pizza Recipe

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Flatbread Pizza

Top 6 flatbread pizza recipe recipes from across the web

The most viewed flatbread pizza recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Flatbread Pizza

Flatbread Pizza

Flatbread Pizza Recipe

Flatbread Pizza Recipe

Pepperoni Flatbread Pizza

Flatbread Pizza

The most viewed flatbread pizza recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine