Name: No Yeast Flatbread Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 ¼ cups whole wheat flour; 1 teaspoon fine grain salt; 1 cup warm water; ¼ cup olive oil (divided); 1 Tablespoon cornmeal for dusting pan

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This no yeast flatbread recipe makes pizza night quick and delicious! Just add your favorite toppings to the flatbread crust and enjoy. Homemade pizza dough is so much easier to make than you think and this crispy flatbread is a fun appetizer or plant based dinner.

No yeast flatbread recipe, slathered with pesto and hummus and topped with fresh tomatoes, corn and onions.

The search for the perfect pizza is over…this flatbread pizza recipe is ideal for anyone who loves a thin and crispy crust…like me!! I find that traditional pizza dough is…well, doughy.

BUT….this crispy pizza base plus a shmear of pesto or hummus...and a simple salad on top…I’m so in for pizza night with this easy recipe!

A no yeast flatbread recipe means there’s no rise time so your custom pizza is ready in minutes, not hours! Great news for pizza lovers, especially the impatient kind…again, like me!

Ingredients and Substitutions

Flatbread dough ingredients labeled: whole grain flour, corn meal, olive oil, fine grain sea salt.

WHOLE GRAIN FLOUR: I used whole wheat flour in these photos. You can definitely use gluten-free all purpose flour in this recipe with great results.
OLIVE OIL: You’ll need 3 Tablespoons extra virgin olive oil to make the dough. I like to brush another Tablespoon onto the rolled out and partially baked dough for crispy pizzas. You can substitute with avocado oil.
FINE GRAIN SALT: The fine grains of salt dissolve better. It’s OK to use sea salt if it’s fine ground, but kosher salt or any coarse grind salt will not dissolve as well.
CORN MEAL: Just a dusting to sprinkle onto the baking pan or pizza stone. Or you could use unbleached parchment paper and skip it. I think coarse grind cornmeal works best.

Flatbread Ideas:

Don’t forget, this no yeast flatbread recipe doesn’t rise, so it’s the perfect crispy and sturdy crust for all your favorite toppings!

Slice of flatbread, topped with tomatoes, corn, onions and basil on a white plate. Remaining pizza slices are on a wooden cutting board.

Summer Flatbread: Spread vegan basil pesto onto crispy flatbread. Add fresh basil, tomatoes, corn and red onions. Drizzle with sweet chili sauce or balsamic glaze. Broil for 2 minutes.
Regular Flatbread Pizza: Spread cooked flatbread with pizza sauce, Italian seasoning, fresh herbs and dollops of vegan ricotta, place back into 450 degree oven until ricotta is heated through, 5-10 minutes.
Roasted Squash + Hummus Flatbread: Find the full recipe with detailed instructions for roasted delicata squash, garlic and onions in this vegan flatbread pizza recipe.
Individual Pizzas: Cut the dough into 4 pieces, and roll them out. Let everyone make their own flatbreads and use their favorite pizza toppings.
Mediterranean Flatbread: Thin out hummus with lemon juice and spread on cooked flatbread crust. Top with olives, tomatoes, cucumbers, roasted red peppers.
Let me know in the comments what YOUR perfect pizza looks like!

How to make flatbread pizza dough crust

You can use a food processor, stand mixer with a dough hook or a large bowl and whisk (plus some elbow grease) to make this no yeast flatbread recipe.

Flour, salt, oil and water in the bowl of a food processor.

Start by mixing the flour and salt together. Use king arthur measure for measure gluten-free flour if needed or choose a whole grain flour that works well for you. Then add the wet ingredients (warm water and oil) to the dry ingredients.

No yeast flatbread dough roughly mixed in the bowl of a food processor.

Process until the pizza dough easily pulls away from the sides of the bowl.

Ball of dough plus dough blade from a food processor on a lightly floured marble counter.

Turn the dough out onto a lightly floured surface, it will keep the dough from sticking.

Large ball of dough on a floured marble counter.

Knead by hand until a ball is formed. Dough can be made in advance to this point, a wrapped in plastic wrap and placed in the fridge for up to 2 days, if needed.

No yeast flatbread dough, split into two. Wooden rolling pin is rolling out one half of the dough.

Cut the dough in half, or into quarters if you’re making small individual pizzas. Use a rolling pin to roll out the dough into ⅛″ thickness…any shape you like from round or oval to rectangular or square.

Ball of dough, wooden rolling pin and a flatbread dough rolled out into a circle.

If you’re using a pizza stone, stick to the shape of the stone. If you’re going to bake the dough on a baking tray, make sure you roll the dough to a size that will fit on the baking sheet.

Flatbread pizza dough on top of a pizza peel.

A pizza peel is an easy way to transfer the dough, alternately roll the dough out on a piece of parchment paper to transfer to the pan.

Heavy baking sheet sprinkled with cornmeal with a rolled out flatbread dough on a pizza peel.

Sprinkle your baking sheet or pizza stone with coarse cornmeal. Transfer the rolled out dough onto the prepared baking sheet.

Flatbread pizza dough, rolled out and placed on baking sheet. A fork is pricking holes throughout.

Prick the dough all over with a fork. This will help reduce the air bubbles and keep your crust flat as it cooks.

Flatbread pizza dough, partially cooked and being brushed with olive oil.

Cook in preheated 450 oven for 7 minutes. Brush with olive oil and cook for an additional 7 minutes, until golden brown.

Flatbread pizza dough with dollops of hummus and pesto on top.

Now your flatbread pizza crust is ready. I like to spread tomato sauce, pesto or hummus onto the baked flatbread crust first so the rest of the toppings have something to stick to.

Flatbread pizza on a baking tray. Toppings include pesto, hummus, red and yellow tomatoes, chopped greens and a balsamic drizzle.

Load up with your favorite toppings and if needed, place back in the oven for 5 minutes to heat through. A drizzle of balsamic glaze is amazing on top.

Pizza peel delivering flatbread with colorful toppings onto a wooden cutting board.

Use a pizza peel to transfer finished flatbread to a cutting board.

Flatbread pizza topped with red and yellow tomatoes, greens, onions and pesto. Pizza cutter on the side of cutting board holding sliced flatbread.

Use a pizza cutter or sharp knife to cut into slices. Serve warm and enjoy.

MEAL PREP AND STORAGE

SERVE: Serve with your favorite toppings, as an appetizer or main course with side salad.
PREP AHEAD: Make dough, roll into balls and tightly cover with plastic wrap until ready to use. Uncooked dough will last in fridge for 3 days or freezer for 1 month. Cooked flatbread that isn’t topped can be wrapped well and stored in the fridge for 5 days, freezer for 3 months. Re-crisp cooked flatbread in 450 preheated oven for 5 minutes.
STORE: Store leftover flatbread in airtight container in the fridge for 5 days. Reheat in preheated oven at 450 until heated through.
FREEZE: Uncooked dough can be frozen for 1 month. Cooked flatbread can be frozen for 3 months. Defrost in the fridge. Bring dough to room temperature before rolling out.

Debra’s Pro Tips:

While your flatbread pizza crust is in the oven, gather your toppings of choice.
A crispy vegan flatbread crust topped with tuscan kale chopped salad is legit an amazing and healthy dinner.
Roll your no yeast pizza dough into a long, thin rectangle so it fits easily onto a half sheet pan. Then, serve it on a wooden cutting board.
Prick the dough all over with a fork before cooking to avoid air bubbles.
Make dough ahead for a super quick and easy pizza night.

Slice of flatbread topped with tomatoes, corn, onions and basil on a small white rimmed white.

More 30-minute or less Recipes

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📖 Recipe

Flatbread Pizza with pesto, hummus, yellow and red tomatoes plus fresh basil and red onions. One slice shown up close and a few others partially shown on a wooden cutting board.

No Yeast Flatbread Recipe

Author: Debra Klein

Homemade flatbread pizza is easy to make in a fraction of the time it takes to make traditional pizza. This no yeast flatbread dough recipe produces a thin crust pizza that's ready for all your favorite toppings.

4.99 from 89 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine American

Servings flatbread pizzas

Calories 458 kcal

Equipment

Ingredients

▢ 3 ¼ cups whole wheat flour
▢ 1 teaspoon fine grain salt
▢ 1 cup warm water
▢ ¼ cup olive oil divided
▢ 1 Tablespoon cornmeal for dusting pan

Instructions

Preheat oven to 450 convection bake or 475 in a regular oven.
Pulse flour and salt in a food processor to combine.
Add water and oil to flour mixture and process until dough easily pulls away from sides.
Turn dough out onto a lightly floured surface. Knead by hand until a smooth ball of dough has formed.
Cut the dough ball into two equal pieces. Roll each into a ball. Make sure your work surface and rolling pin are dusted with flour. Use the rolling pin to roll one dough ball into a THIN circle, oval or square…your choice. ⅛" thickness all around is the goal. If your flatbread dough is rolled too thick, it will burn on the top before it's cooked through in the center.
Lightly dust rimmed baking sheet or pizza stone with coarse cornmeal.
Place rolled out dough onto prepared pan and prick with a fork all over. Baked in preheated oven for 7 minutes. Brush top with olive oil and return to oven for additional 7 minutes, until golden brown and crisp.
While flatbread is baking, collect you favorite topping ingredients. See below for flatbread topping ideas.
Not all toppings need to be cooked, but if yours do, return to oven until everything is heated through, about 5 minutes.
Use a pizza cutter to cut into portions and serve this delicious flatbread pizza warm.
Leftover flatbread can be stored in an airtight container in the fridge and reheated in a 425 oven for 5 minutes, until heated through.

Notes

FLOUR: Whole wheat flour, gluten-free all purpose flour, spelt flour or plain flour of your choice.

FLATBREAD TOPPING IDEAS:

-One of my favorite ways to enjoy flatbread is topped with salad. First spread on some pesto or hummus, then top with fresh greens julienned, slices of red onions, fresh basil and tomatoes.

-Other favorite pizza topping include: tomato sauce, vegan ricotta, sliced red peppers and italian spices.

Nutrition

Serving: 1gCalories: 458kcalCarbohydrates: 72gProtein: 13gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 534mgFiber: 11g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

Categories

Appetizer Gluten Free Main Course Vegan

Comments

4.99 from 89 votes (80 ratings without comment)