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This flatbread pizza dough recipe requires only flour, salt, water, and olive oil - NO YEAST! And it takes less than 5 minutes to throw together! Top it with your favorite sauce, cheese, and veggies, and dinner is done!
You Will Love This
- It takes 5 minutes to make. What more could you want? I love a nice homemade flatbread or pizza dough with yeast, but all that rising means that you need to plan at least a couple hours in advance. I'm not always that on top of things! This flatbread pizza crust can be made, topped and in the oven in less than 10 minutes. Last-minute dinner for the win! Be sure to try my Caprese Flatbread, BLT Flatbread, Blueberry Goat Cheese Flatbread, and Mediterranean Flatbread.
- You can make it as thick or thin as you want. If you're feeding a big family, roll the dough crispy cracker thin. If you're more into a doughy flatbread leave it a little thicker for a more pillowy, chewy texture!
- Your kids can help make dinner! You might be surprised how much your kids are willing to help out with dinner if you give them the opportunity. Let them help you measure the flour and pour the water. Once the dough ball comes together, let them help you knead it and get their hands messy. Chances are good once they see all the hard work (their hard work) that went into making dinner, they'll be more likely to eat it.
Ingredients and Substitutions
- All-Purpose Flour - All-purpose flour makes a good pizza thin or thick flatbread pizza crust, and it’s what most of us have on-hand. If you prefer thin crust, though, using bread flour instead can add some depth of flavor and crisp texture to the crust.
- Table Salt - Kosher salt, or another large-grain salt, can work if that’s all you have, but a smaller grain mixes in better to create a more even gluten structure in your dough.
- Warm Water - Yes, the water needs to be warm. Cold water can leave you with sticky flatbread pizza dough.
- Olive Oil - Pizza dough needs oil to help it stretch. Most recipes call for olive oil because it adds a rich flavor, but veggie oil will work too if it’s all you have.
- Cornmeal - If you don’t have cornmeal, you can use flour to keep your pizza dough from sticking. You might have a little flour dust on the bottom of your flatbread pizza when you’re done, but it’s better than nothing if you don’t have cornmeal.
How to make flatbread pizza
Add flour and salt to a food processor and pulse until well mixed. You can also just use a large bowl and fork to combine all the ingredients!
Then add water and oil.
Pulse until a dough ball forms (about 1 minute or so). Scrape down sides with a spatula as needed.
Transfer dough ball to a lightly floured surface.
Knead the dough for about 1 minute or until the surface of the dough is smooth.
Divide dough into 2 equal balls. Use a rolling pin to roll each dough ball out into a long oval of your desired thickness.
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.
And top with desired toppings (this one is my Caprese Flatbread) and bake for another 5-10 minutes or so.
Flatbread vs. Pizza
- The yeast. Pizza dough typically has yeast (and needs time to rise) while flatbread dough typically doesn't. HOWEVER, some pizza dough doesn't have yeast and some flatbread dough does. So...you'll learn pretty fast after a quick Google search that the lines are very blurred and there's a lot of gray area between flatbread and pizza dough. And that's okay! I use them interchangeably and you can too!
- The shape. Pizza tends to be round (and sometimes even square) while flatbreads seem to be more oval. Who made up these rules? I have no idea. I like to let my pizza and flatbread dough form organically as I roll it out or form it with my hands - don't worry about following societal norms. Let your flatbread pizza take on its own shape!
- The toppings. I read somewhere that flatbreads typically have little to no cheese...HUH?! Have you seen my flatbreads? Cause they are loaded with cheese. So again, who made these rules up? Cheese is life. Top your flatbread the way you want! Might I suggest a simple Caprese topping? Or perhaps a veggie-forward Mediterranean Flatbread? Better yet, how about a Mexican Street Corn Flatbread!
Freezing
- You can freeze the dough OR the par-baked flatbread crust! Yes, you read that right. Frozen dough means you can be ready for dinner at a moment's notice!
- After you knead your dough, wrap it up and pop it in the freezer. Next time you want flatbread, allow the dough to thaw on the counter (for about 1-2 hours) and then follow the instructions in the recipe card.
- After you par-bake the dough you can also wrap it up and pop it in your freezer so you've got ready-made flatbread for every occasion! When you're ready to eat, top your frozen flatbread and bake it according to the directions in the recipe card. You may need to add a couple additional minutes of bake time to get the crust cooked completely but with it being so thin this shouldn't take too long at all!
Tips
- Use table salt. I've tried this with Kosher salt and other larger cuts of salt and they just don't mix in as well. I rarely use anything but Kosher salt in my recipes, but this flatbread is much better with the smaller grains of salt. However, Kosher salt will work if it's all you've got!
- Par-baking the flatbread is a must if you're looking for a crispy crust. I am still surprised when people say they don't par-bake their crust! Par-baking allows the inside of the dough to cook without the outside getting dark golden brown. This means that when you top it, it's not going to get soggy. And when you bake it, it's going to get perfectly crisp!
- Give it a quick brush with olive oil after par-baking to get the crust just a little bit crispier and darker golden brown!
- Don't go too crazy with the toppings. As the famous saying goes, less really is more in the case of flatbread toppings. This is an unleavened, thin flatbread crust so it's not going to hold up to three cups of fresh mozzarella or a mountain of meat. Try adding more flavorful toppings so you need less. *See my favorite flatbread toppings below.
FAQ
Using my 5-minute flatbread dough recipe, simply roll out the dough, par-bake the crust, then add toppings and bake for another 10 minutes! This flatbread pizza dough recipe could not be easier for a simple weeknight dinner!
Flatbread dough and normal pizza dough are not the same. Flatbread dough does not use yeast and does not require extra tiem to rise. Normal pizza dough uses yeast and creates a thicker, more chewy dough.
There are three reasons that flatbread dough might be extra sticky: too much water in the dough, insufficiently mixed dough, or cold water (rather than warm water). You might be able to save it by adding more flour and kneading it a bit.
Favorite Toppings
- Caprese Flatbread (pictured above) - fresh mozzarella, grape tomatoes, and basil - pretty standard and also pretty great
- Mexican Street Corn Flatbread - sweet corn, tangy lime cream sauce, and crumbled cotija cheese - just like elote corn but piled high on a crispy crust
- Simple Mediterranean Flatbread - spinach pesto, artichoke hearts, feta cheese, ripe tomatoes, and black olives - your favorite Greek flavors on a crispy, crunchy crust
- Caramelized Onion & Gorgonzola Flatbread - seriously you've gotta try this one
- salami and green olives - sounds weird but it's not - it's delish
- olive tapenade and burrata - salty olives and creamy mozzarella come together for a match made in heaven
Family Favorites
- Simple Mediterranean Flatbread
- Easy Caprese Flatbread
- Mexican Street Corn Flatbread
- Loaded Baked Potato Pizza
- No Knead Pizza Dough
Flatbread Pizza Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 large flatbread crusts (about 8-10 servings) 1x
- Diet: Vegan
Description
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!
Ingredients
- 3 cups all purpose flour
- 1 teaspoon table salt
- 1 cup warm water
- 3 tablespoons olive oil
- cornmeal for dusting
- desired toppings
Instructions
- Preheat oven to 500 degrees.
- Add flour and salt to a food processor and pulse until well mixed.
- Add water and oil.
- 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.
- Divide dough into 2 equal balls.
- 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!
- Enjoy!
Notes
Use table salt. I've tried this with Kosher salt and other larger cuts of salt and they just don't mix in as well. I rarely use anything but Kosher salt in my recipes, but this flatbread is much better with the smaller grains of salt.
Par-baking the flatbread is a must if you're looking for a crispy crust. I am still surprised when people say they don't par-bake their crust! Par-baking allows the inside of the dough to cook without the outside getting dark golden brown. This means that when you top it, it's not going to get soggy. And when you bake it, it's going to get perfectly crisp!
Don't go too crazy with the toppings. As the famous saying goes, less really is more in the case of flatbread toppings. This is an unleavened, thin flatbread crust so it's not going to hold up to three cups of fresh mozzarella or a mountain of meat. Try adding more flavorful toppings so you need less.
- Category: Main Dish/Appetizer
- Method: Oven
- Cuisine: American/Italian
Keywords: flatbread dough, flatbread pizza recipe, flatbread dough recipe, flatbread ideas
This post was originally published in May 2019. It was updated in March 2020 to include process shots, step-by-step instructions, and tips for making the best flatbread dough every single time!
Kylie Lato
You can have pizza or flatbread ready at a moment's notice! No yeast means no rise time. Which means you can get dinner on the table faster!
★★★★★
Sarah Siatkosky
My oven wont heat to 550 only 500. Can I still cook but for longer?
Kylie Lato
Oh yeah for sure! I would just add a couple extra minutes of cook time but keep a close eye on it. There won't be a huge difference with just 50 degrees. Great question Sarah!
Alicja
Flatbread came out perfect!
★★★★★
Kylie Lato
So glad that you enjoyed this recipe, Alicja! Thanks for leaving a review 🙂
cinthia Bazar
The best pizza recipe !!! For someone who it’s not a great cooker. Delicious!! But I still managed to forget to put olive oil before the toppings ??. Anyway still excellent. Thanks for the recipe.
★★★★★
Kylie Lato
Don't beat yourself up about that - the olive oil isn't totally necessary!! Just adds a little extra flavor 🙂 I'm so glad that you enjoyed this recipe! Thanks for leaving a review; I really appreciate it!!
Colleen Dixon
Can you make this with whole wheat flour? Thanks.
Kylie Lato
I have not tried, but I would imagine that it would turn out great! I think whole wheat flour would give it a bit more of a chewy texture, but I think the flavor would still be delicious!
Leslie
Do you think seltzer work in place of warm water to give the whole wheat more air and make it less chewy? We were in Rome at a cooking class and the teacher made a flatbread with (regular) flour and seltzer a pinch of salt, sugar and an Italian drop of olive oil and it was so delicious and very light. She could not give me any measurements as it was her grandmothers recipe so I have been searching for something similar all over recipe sites but I need to use whole wheat flour. Any help/thoughts would be appreciated.
Kylie Lato
Oh wow - that does sound delicious! Ya know, it might be worth a shot! I haven't worked too much with whole wheat flour, but the couple times I've used it, it has definitely given a more chewy texture. Seltzer water might be just the thing for it! I'd love to hear how it turns out if you end up giving it a try. Great question, Leslie - I wish I had a better answer! 🙂
Elizabeth Ballantyne
I have not tried it though I do intend to do so. I wanted to ask rather than dusting a pan to cook it. Thoughts of using a stone. I would expect it would lessen the cooking time. Thoughts?
Kylie Lato
I think a pizza stone would work just fine! Do you normally dust a stone? Or is it pretty non-stick? I would keep a close eye on the flatbread and like you said, expect to cut down on the bake time. I'd love to hear how it turned out if you do end up trying it. Thanks Elizabeth!
Sara
I don't have a full sized food processor. Do you think a hand mixer would work?
Kylie Lato
Yes - great question Sara! I think a hand mixer would work well. Might have to use your hands or a fork as the dough comes together, but yes I think it would work!
NLind
How big of a food processor did you use?
Kylie Lato
I have one similar to this: https://amzn.to/349uLtd
Ashley
Hey there! Just wondering about the nutrition facts. Are the 10 servings for just one of the 2 balls divided in the recipe? Or is that the whole recipe? I’m wondering, if I wanted to make single portions maybe I should divide into four balls. I will be trying this recipe today! Thank you!!
Kylie Lato
The nutrition facts are for the entire recipe. Great question, Ashley!
Rose
i ?only use sea salt. Is that alright to use?
★★★★
Kylie Lato
Sea salt will work just fine! It just won't mix in as well as regular table salt will. Great question - Rose!
Roger
I'd suggest dissolving the salt in the water before adding to the flour, then no issues with the grains being too big or not mixing in well.
Kylie Lato
That's not a bad idea, Roger! Typically when I use table salt for this recipe it mixes in pretty well, but dissolving it in water would be a sure-fire way to know that it won't cause any textural issues. That's also a great tip if you've only got Kosher salt on hand. Thanks for the recommendation 🙂
Julie
Kylie,
Will try this. Can you share your recipe for the photo attached to this flatbread recipe? It looks like a balsamic glaze, with tomatoes, spinach and cheese. Many thanks
Kylie Lato
Of course! Here it is: https://midwestfoodieblog.com/caprese-flatbread/
Cora
I made this for the first time yesterday, doing a halved recipe just to try it out. I mixed it up by hand, just kind of cutting it around with a butter knife, and it came together really easily, then I kneaded it for about 2 min. I still cut it into 2 pieces, and rolled one out to fit my 10 inch oven-safe skillet, dusted with the cornmeal, and popped it in the oven at 500 (the highest my oven will go) and after about 10 min, it looked like the picture and I gave it a brush of olive oil and a sprinkle of garlic powder. When I checked on it a few minutes later, maybe 4 or 5, it had puffed up and turned into a pita pocket! I am sure this is because I forgot to poke it all over with the fork. It was pretty delightful, and I am excited to try it again as a pizza. I was wondering, do you ever pre heat the baking pan when you make this? I know that people sometimes, when making a pizza in cast iron, pre-heat the skillet, and then sprinkle the cornmeal over the hot skillet--if the cornmeal browns, that indicates that the skillet is nice and hot, and is ready for the dough. Just wondering whether this would make for a crispier bottom crust.
Thanks for sharing, this is such an easy and versatile dough.
Kylie Lato
WOOOHOOO! Glad you liked this recipe! It does get pretty puffy without a few quick pokes from the fork! Preheating the pan is a great idea. I think it would definitely make it extra crispy on the bottom. Definitely worth a shot!
reba
Works great!! FAST...EASY...& delicious. Will definatly do again. Thanks bunches.
★★★★★
Kylie Lato
WOOHOO! So glad that you enjoyed this recipe, Reba! Thanks so much for leaving a review - I really appreciate it!! 🙂
Paula
In staying home like everyone else right now. Have been so tempted to go to the store just for yeast,but scared to do so. Thank you for this recipe!!!I have a feeling this is going to be the best pizza we have ever made??
Kylie Lato
Could not agree more - we are all safer at home! And thank goodness there are plenty of recipes out there that don't use yeast!!! I hope that you enjoy this one, Paula! 🙂
Maureen
Love this! The second time I made it both flatbreads had a huge bubble in it - what can I do to prevent that? I did poke a lot of holes in dough. No matter, it’s easy and delicious! I made one caprese and one Greek style with tomatoes, red onion, kalamata olives, oregano and feta cheese - amazing!!
★★★★★
Kylie Lato
I would try poking holes all over and then check the dough after a few minutes in the oven and continue to pop the holes with a fork as it bakes 🙂 That should do the trick! So glad that you enjoyed this recipe!! I have a Mediterranean flatbread recipe coming to the blog soon also! 🙂
Erica
If I do not own a food processor can I use the dough attachment on my stand mixer?
Kylie Lato
I think the dough attachment would work just fine for this recipe!
Filomena
Omg I love this flatbread amazing and super easy to make!
★★★★★
Kylie Lato
Yayyyyy! So glad that you enjoyed this recipe! Thanks for leaving a review, Filomena!
Frank
Always wanted to try making this
It was soo easy and made masks
Mixed by hand
Didn’t knead it enough
Oven not hot enough
Forgot to prick
But nonetheless what a forgiving recipe- topped with smoke cheddar tomaties onion and garlic- fab
Can’t wait to try again without the oversights
Kylie Lato
I love it! Sometimes even when you don't follow the recipe exactly, it still turns out delicious!!
Jennifer
Hi! Excited to try tonight! I don’t have cornmeal.. ok without dusting?
Kylie Lato
Yes! Should be just fine without the cornmeal - do you have parchment paper that you could use instead?
Hilla
Hi, can I use gluten free flour?
Kylie Lato
Hmmm...I have not ever used gluten free flour so I cannot speak to whether it would work or not! If you do end up using it, please let me know how it turns out!! 🙂
LuAnn H Chapman
I did use gluten free flour as my youngest is totally gluten free turned out terrific
Kylie Lato
I am SO glad to hear that!!! Thank you for following up and letting me know that it worked well. That's really helpful, LuAnn!
Pam
This sounds great cant wait to try it was wondering if you can freeze the dough.
Kylie Lato
Yes! I usually have a frozen ball of this dough in my freezer at all times. You can either thaw in the fridge overnight before using or let it sit out on the counter for a couple hours until thawed. Either way you thaw, I like to let it sit out until it comes to room temperature because it's a lot easier to work with. It can be hard to work with when the dough is too cold. Great question, Pam! I hope you love this flatbread crust!!!
Kat
Super easy and delicious! I'll definitely make this again.
★★★★★
Kylie Lato
WOOHOO!!! I am so glad you enjoyed this recipe, Kat! Thanks for leaving a review 🙂
Kaye
Hello, can I use bread flour in this?
Kylie Lato
I haven't actually tried the recipe with bread flour, but it would definitely be worth a shot!!! This recipe is pretty forgiving in general, so I think it could work. I'd love to hear how it turns out if you do try it!! Thanks Kaye!
Jeff
Love it! We're hunkered down like everyone and we were looking for a way to make pizza dough with what we had on hand. We cooked ours outside on the grill and it was spectacular--sort of a wood fired oven result. Looking forward to making more on the patio this summer!
If you're worried about the food processor we mixed ours by hand and would do it that way again. It came out great and saves on cleanup!
Thanks for sharing your recipe!
★★★★★
Kylie Lato
SO glad you enjoyed this recipe, Jeff. I can almost taste that wood fired flavor from here! Thanks for leaving a review - I really appreciate it! 🙂
Jan R.
Made this recipe on a whim because I have been spending hours each day making facemasks for healthcare workers and wanted a quick dinner. It turned out amazing!!! I loved it and my husband did, too! We are down to just the two of us now so will be keeping one ball in the freezer from now on! I also made your vegan lentil tortilla soup and it was amazing! Our vegan daughter loved it. Thanks for this wonderful blog!
★★★★★
Kylie Lato
Thank you so much for the work you are doing making face masks. That is so important right now! I'm glad that you and your husband enjoyed this recipe for a quick and easy dinner. We've got an extra ball of dough in the freezer right now too! Thanks for leaving a review, Jan. I really appreciate it 🙂
Jess
Tried this as a quick dinner and it was perfect!! A thick enough crust to support some toppings, but minimal make time. Thankyou so much for the recipe!
★★★★★
Kylie Lato
Woohoo! So glad that you enjoyed this recipe! It is definitely a quick and easy dinner 🙂 Thanks for leaving a review, Jess!
Ashley
Excellent recipe. So easy to make. New fam favourite!
★★★★★
Kylie Lato
YAY! I am so glad that you enjoyed this recipe! Thanks so much for leaving a review, Ashley. I really appreciate it! 🙂
Kelly T Pollock
Quick and easy to make! My food processor is broken, so I just mixed the ingredients by hand and kneaded slightly longer.
★★★★★
Kylie Lato
Awesome! So glad you enjoyed this recipe, Kelly! Thanks for leaving a review - I really appreciate it!
Angelina
Really good! I’ve tried a few pizza crust recipes lately and haven’t enjoyed them, but these were wonderful. I didn’t have cornmeal, so I sprayed olive oil and sprinkled some flour on the pans under the crust for pre-baking. Also did half whole wheat flour and half all-purpose. Delicious, perfectly crispy (but not too cracker-like!), will keep adding our go-to.
★★★★★
Kylie Lato
I will have to try adding some whole wheat flour the next time we make this crust! What a great idea 🙂 I'm so glad that you enjoyed this recipe, Angelina. Thanks so much for leaving a review!
Sarah
I found this recipe when I didn’t have much time to get dinner on the table and needed a quick flatbread for pizza. This fit the ticket! Will definitely use again.
★★★★★
Kylie Lato
WOOHOO! I am so glad that you enjoyed this recipe, Sarah! Thanks so much for leaving a review!
Kayleigh
Loved this flatbread recipe. Make sure to roll thin! I rolled, put toppings on and baked in the oven at 425° for 20 ish minutes. Will be using this recipe again.
★★★★★
Kylie Lato
Awesome!! I prefer a thinner flatbread as well! I'm so glad you enjoyed this recipe, Kayleigh. Thanks so much for leaving a review!
Mudge
I discovered this recipe last week, and will be making it for the third time for lunch today. I will also be passing it on to a friend whose daughter loves flatbread pizza.
Thank you!
★★★★★
Kylie Lato
Once you start, you can't stop! We make this flatbread at least once a week. It's just so quick and easy. I'm glad you enjoyed this recipe, Mudge. Thanks so much for leaving a review!
Mike stanley
Superb, cooked in my outside oven, made it outside cooked it outside, ate it outside, mozzarella and a little bacon and Worcester sauce fantastic
★★★★★
Kylie Lato
That sounds AMAZING, Mike! I am so glad that you enjoyed this recipe. Thank you for leaving a review!!
McDaddee
WOW! I thought I was thorough with explanation, but you gave all the info I was curious about. Meditt-flatbread. That’s the ticket! And the Capreese topping ?? Thank you.
★★★★★
Kylie Lato
I love to hear that McDaddee!! Thank you so much for leaving a review - I really appreciate it! 🙂
Adan
HI. I am wondering if this dough can be baked at 450 instead of 550? Also, can we use any food processor or do you have to have a special one?
Kylie Lato
Great questions, Adan! You can bake it at a lower temperature, but the texture of the crust may be a bit different - chewier and perhaps not as crispy on the outside 🙂 Any food processor will work, or just a regular old bowl works fine too! Enjoy!
Adan
Amazing recipe. I had to use the pulse function on my food processor, and it was struggling towards the end, but it still saves a lot of effort which is why I avoided making pizza dough again for some time (that and the proofing time hence the interest in no yeast dough).
I baked the flatbread for about 15 minutes at 450F. Then, I baked the pizza for about 15 minutes and it turned out crispy.
The best thing is that I can save the left over dough and take it out and make fresh pizza later 🙂
★★★★★
Kylie Lato
Could not agree more - the food processor saves a lot of time! I'm so glad that you enjoyed this recipe. Thanks for leaving a review, Adan!
Pinky Yadav
Great recipe! Flat bread turned out perfectly.
★★★★★
Kylie Lato
WOOOHOO! So glad you enjoyed this recipe, Pinky. Thanks for leaving a review!
CarolAnn Giovando
Fantastic recipe. Made it on the grill and wish we would have doubled the recipe! Making it again for company tonight.
★★★★★
Kylie Lato
Yay!! So glad to hear that, CarolAnn! I can only imagine how fabulous this crust would taste on the grill! Thanks so much for leaving a review - I really appreciate it 🙂
Denise
Delicious, crunchy and easy to make!! Thank-you for this recipe!!
★★★★★
Kylie Lato
I am so glad that you enjoyed this flatbread recipe, Denise! Thank you for leaving a review!
Edith
Hello!
I am wanting to make your flatbread recipe for a friend coming over tomorrow. Wondering if it can be made ahead. Should I just make dough ahead and chill in fridge? Should I bake the flatbread and just put toppings on tomorrow?
Thank you!
Kylie Lato
Yes! You can definitely make this ahead of time, Edith. Great question! You could either make the dough ahead of time and refrigerate it. Then I'd take it out of the fridge about an hour before you are ready to form the crust so that it can come to room temp. Otherwise, you could also par-bake the flatbread crusts today and then refrigerate them until you're ready to top them and do the final bake. Would love to hear how they turn out. Thank you!
Linda
Great fast, simple recipe for flatbread. We loved it. Very yummy. Thank you.
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Linda! Thank you for taking the time to leave a review - I really appreciate it 🙂
Rosemary Kirk
Can I use sauce on pizza crust
★★★★★
Kylie Lato
Yes! You can use any sauce that you like! Just don't go overboard or it will get soggy 🙂 The comments are moderated and approved by myself, so that is why when you submit it, it does not appear immediately. Thanks!
Ashley
I made this perfectly one time and now all of the other times when I pulse it in the food processor it just turns into a crumbled mess, why is this??
Kylie Lato
It's hard for me to speculate without actually be in the kitchen with you - especially when it worked one time and not the others. I'd just try adding a touch more water until it sticks together more. No harm in adding more moisture to the crust. Also, when you are measuring the flour are you measuring it correctly? Here's a great link on how to measure flour: https://www.mybakingaddiction.com/how-to-measure-flour/#:~:text=Use%20a%20spoon%20to%20fluff,flour%20across%20the%20measuring%20cup. You can also just mix it in a large bowl instead of using a food processor - that might allow you to have a bit more control. Hope that helps!
Sang
This is by far one of the best pizza dough recipes I've ever tried. And I've tried so many with yeast and a couple without yeast. This is the only one that tastes like pizzeria pizza. Who would have thought no yeast was required? If you want to try this GO AHEAD with no doubts. You'll be amazed.
★★★★★
Kylie Lato
BEST REVIEW EVER, Sang! Thank you SO much!! I agree this is one of the best tasting, simple dough recipes I've ever had as well! I really appreciate your review - thanks again!
Sean Roper
I don’t have a food processor so I did a.l by hand. I think I got close, but it doesn’t seem to have cooked all the way. I likely should have pre-baked longer maybe. Easy enough that I will keep on trying.
★★★★★
Kylie Lato
It can be a little tricky to know how long to par-bake before! It will also depend on how thin you roll the dough. I hope that you get it just right next time 🙂 Thanks for leaving a review, Sean!
Chloe
I don’t have cornmeal. Can I use something else?
Kylie Lato
You could use just a bit of flour in place of the cornmeal! It's basically just making sure that the crust doesn't stick to the baking sheet. You could also use aluminum foil as well!
Bridgitte Pascale
I was making the flatbread for lunch so I halved the recipe & made it in my stand mixer. I used Himalayan sea salt & organic all purpose flour, I needed an additional 2 Tbsp warm water then I turned it onto a mat and rolled it out. I didn't poke any holes in it, I topped it with homemade pizza sauce, mozzarella cheese, thin sliced tomatoes, sautéed red onion & garlic, slices of Kalamata olives, and turkey pepperoni. I had no corn meal and it was fine, I baked it on a stone. I baked it at 525 for 10 minutes - it looked like the edges were browning so I turned it down to 500 for the last 7 minutes. I drizzled balsamic glaze across it but I think I like EVOO drizzled across it better. Next time I make this I'll keep the heat at 500 since my oven gets too hot. Thank You this was easy, quick and very versatile!
★★★★★
Kylie Lato
My mouth is watering, Bridgitte! Sounds delicious - thank you for sharing 🙂 Thank you for leaving a review - I really appreciate it!
Arthi
Looks great! Do you think I can half the recipe if looking to feed a smaller crowd?
Kylie Lato
Of course!! Or I like to make a whole batch and then freeze half for later!
Arthi
Thank you!!!
Sandra
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!
★★★★★
Kylie Lato
YUM YUM YUM, Sandra! My mouth is wateringggg reading your review 🙂 I am really glad to hear that this recipe worked with bread flour in it! We don't typically have that on hand, so I hadn't tested it - thank you for sharing! I appreciate you taking the time to leave this detailed review - it's so helpful for other readers!