Go Back
Golden flatbread pizza topped with fresh mozzarella, tomato sauce and fresh basil

Flatbread Pizza Crust (5 Minutes, No Yeast)

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 8 servings (2 large crusts, 4 slices each)
Course: Main Course
Cuisine: American, Italian
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Dough:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp table salt
  • 1 cup warm water
  • 3 Tbsp olive oil
  • Cornmeal for dusting the baking sheets
  • bread flour up to 1½ cups in place of half the AP flour (optional)
  • whole wheat flour up to 50% (optional)
  • gluten-free flour blend 1-to-1 (optional)
Topping (Margherita):
  • ½ cup pizza sauce
  • 8 oz fresh mozzarella torn
  • ¼ cup fresh basil leaves
  • 1 Tbsp olive oil for drizzling

Equipment

  • Large bowl or food processor
  • Rolling Pin
  • 2 baking sheets
  • Fork
  • Wire rack

Method
 

  1. Whisk the flour, baking powder and salt in a large bowl (or pulse in a food processor).
  2. Stir in the warm water and olive oil; knead about 1 minute on a lightly floured surface until smooth — don't overwork it.
  3. Cover the dough and rest it 10 minutes (the gluten relaxes — the dough rolls without springing back).
  4. Divide into 2 balls; roll each into a long oval, ⅛–¼ inch thick.
  5. Dust 2 baking sheets with cornmeal; transfer the crusts; poke all over with a fork.
  6. Par-bake 5–8 minutes at 475°F until the edges turn golden and the crust is nearly cooked through.
  7. Brush with olive oil; top lightly — ¼ cup sauce + 4 oz mozzarella per crust, basil after the bake.
  8. Bake 5–10 minutes more until the cheese is melty and the crust is golden; slice into 4 wedges per crust and serve immediately.

Notes

  • Rest the dough 10 minutes, covered — the gluten relaxes, so the dough rolls without springing back.
  • Keep the oven at 475°F and dust the sheets with cornmeal — the crust crisps from below while the top bakes from above.
  • Par-bake 5–8 minutes, brush with oil, top lightly — a thin unleavened crust won't hold a mountain of toppings.
  • Eat the day you make it, or freeze the par-baked crust.
  • To serve: flaky sea salt; red pepper flakes; our Avocado Sauce for Tacos as a dip.