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Best Flatbread Pizza Recipes

Best Flatbread Pizza Recipes

Flatbread Pizza Shopping Tips

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Flatbread Pizza Cooking Tips

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.

Best Flat Out Pizza Recipe | Low Carb Flatbread Pizza

This low carb flat out pizza is easy, cheap and very delicious. Using flatbread, you will be eating in minutes. Let me set the stage. You just got home from working an 8 hour day. The last thing on your mind is cooking. You reach for the phone to call Donatos, Pizza Hut or some other famous pizza chain that delivers in 30 minutes or less.

The best flat out pizza is one that tastes amazing but will not pack on the pounds. The calories in flatbread pizza are very low and takes less than 30 minutes to prepare, easy on the wallet and won’t sabotage your diet.

Who doesn’t love pizza? Most of us do. Some people like plain cheese pizza, others like pepperoni and some like deluxe. The choices are endless. for this recipe, we chose to use salami, pepperoni and banana peppers.

Best flat out pizza crust

The key a good flat out pizza recipe lies in the crust. Traditional pizza is made from flour, yeast, sugar, salt, and a few other ingredients. The best flatbread pizza recipe uses a low carb, low-calorie Flatout flatbread base. The crust is 14 g of carbohydrates and 90 calories per serving.

To start, you’ll need to lightly brown the crust. Preheat the oven to 400 degrees. Coat the flatbread with olive oil cooking spray. Place flatbread onto a cooking sheet and cook for 4 to 5 minutes or until lightly brown.

How to make the best flat out flatbread pizza

Most store-bought pizza sauce is low in calories and carbohydrates. The sauce we used is 80 calories and 10 carbohydrates for the entire pizza. Apply sauce with a large spoon and spread out in circles until you reach about a 1/4 inch from the edge.

Optional toppings for this flat out pizza recipe

Toppings can make or break any pie. In my opinion, the best flatbread pizza is one that keeps it simple. Our pizza is made with pepperoni and salami but your pizza can be modified to your liking. Just keep in mind that the carb and calorie counts will vary. 10 pepperoni slices come to 100 calories or you can opt for turkey pepperoni which is about 70 calories for 17 slices and 5 slices of salami is around 200 calories. Both have almost no carbohydrates. Apply pepperoni and salami in a clockwise direction, leaving adequate space in between each slice. Work your way to the center.

6 banana peppers is about 5 calories and less than .5 g carbohydrate.

Apply the cheese

This is the best part but don’t get carried away. You can save on calories by using a partial skim milk based mozzarella cheese. Our recipe has 72 calories per ounce and 1 g of carbohydrate. Sprinkle cheese onto the flatbread crust while working your way out toward the edges. Add banana peppers or an additional item or spices on top of cheese.

Finish the best flat out flatbread pizza

Place the finished pizza on a cooking sheet and place it in the oven at 400 degrees. The cooking process takes about 4 to 5 minutes or until the cheese is fully melted. Be sure not to overcook as the crust will turn dark and extremely crispy quick. Once the cheese is fully melted, pull from oven and allow to cool for 4 to 5 minutes. Cut pizza with a traditional pizza cutter. This flat out bread pizza recipe is perfect for those on the run and the calories in flatbread pizza won’t cause you grief.

How to Make Flatbread Pizza

I prefer to start with precooked flatbread when making pizza, which is why this recipe is so flexible. Remember, you can use store-bought or homemade.

If you are making your own homemade flatbread, you may be wondering why you can’t just add the pizza toppings to the flatbread dough.

Well, you can, but after trying it both ways (starting with uncooked dough and using precooked flatbreads), we’ve found that we prefer the texture when we add the pizza toppings to cooked flatbread. The bottom of the flatbread gets a little crisp and the middle stays soft.

I also love the fact that since we are calling for cooked flatbread, if you do plan to make your own bread, you can do so a day or two in advance.

To make the pizza, simply lay flatbread out onto a baking sheet and top with your desired pizza toppings. Slide the baking sheet into a 425 degree Fahrenheit oven and bake until the toppings are heated through and if you have added cheese, it’s bubbly and melted. This usually takes between 10 and 15 minutes.

The Flat-Out Best Things to Eat with Flatbread

Planning a meal around flatbread opens the kitchen door to endless possibilities. Flatbreads are for everyone and any occasion. Nearly every regional cuisine has its own version and at home, flatbread provides the foundation for a quick, easy, and affordable meal that—chances are—you can whip up with whatever you currently have on hand in your pantry and fridge.

You can go as simple or elaborate as you want. Flatbread is crazy versatile used as a base, a vehicle for dips and sauces, a wrap, or as a complement to any meal.

Colleen Allerton-Hollier, co-owner of New Orleans-based catering, private dining, and pop-up company Luncheon, says as for her favorite flatbreads to build snacks and whole meals with, “focaccia and naan rank pretty high up there. Their applications are pretty endless. Whatever flavors you’re craving can work into those guys pretty easily.”

If you’re in need of some inspiration in the kitchen, just look to the wonderful world of flatbreads to guide you through a tour of diverse culinary cultures.


Delicious carbs are an important part of the Italian culinary pantheon, so it’s no wonder there are plentiful flatbread options. Focaccia is one of the most satisfying, easy-to-make Italian breads and it’s the perfect option for a pizza crust, sandwich bread, or to have alongside soups and salads.

Check out our focaccia pizza recipe with Italian sausage, artichoke hearts, and black olives, or try this chicken salad sandwich recipe on focaccia.

“Focaccia is also great for snacking. Drag it through olive oil and za’atar, hummus, whipped goat cheese—really whatever is in your fridge. I’m obsessed with caramelized onions, so I made a dip with them that is outrageously good. Cream cheese, mayo, sour cream, malt vinegar, and an absurd amount of caramelized onions whipped and smeared onto focaccia bites is delightful,” says Allerton-Hollier.

Piadina is an Italian flatbread that’s quick and easy to make, requiring no yeast, and a great option to throw on the grill. Piadina has many functions as a sandwich bread, pizza crust, or charcuterie board companion. It’s great loaded with a ricotta cheese spread, prosciutto, basil or arugula, olive oil and balsamic, or any combination of cheeses, meat, and vegetables.

Middle Eastern

Middle Eastern food is another category that prominently features flatbread, primarily pita and lavash. Pita is the soft, pillowy, round flatbread that is the leading choice for hummus, baba ganoush, and labneh dips. Pita is also popular for wraps, a.k.a. gyros, often best procured from a street food cart, filled with crispy falafel and tzatziki sauce or grilled lamb or chicken.

For a quick and easy weeknight pita dinner, Allerton-Hollier says “marinated beets and yogurt with lots of dill and parsley take minutes to assemble.”

For some of the best snacks and meals that feature pita, check out these recipes for baba ganoush, lamb pitas with cucumbers and yogurt sauce, breakfast pita pizza, and roasted red pepper feta dip.

Lavash is the thinner, Armenian version of pita used in similar ways. Lavash and pita both make great contenders for salad wraps if you want to turn your Greek salad with cucumbers, tomatoes, olives, and feta into a sandwich.

“Lavash plus literally any dip is so delicious. We make our own and it’s super easy. Camille, my business partner, has been playing with a different mixture of flours for our lavash. Whole wheat gives it a beautiful color and everything bagel seasoning really sets it off. Crispy lavash and our smoked drum dip or baba ganoush is such a satisfying snack,” says Allerton-Hollier.

Check out our falafel lavash wrap recipe with tahini dressing, hummus, red onions, and cucumber.

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Naan is the Indian cousin of pita, used to scoop up curries and lentils or for sandwich rolls. You can be assured that anything wrapped in naan on a menu is guaranteed delicious with bold flavors, including grilled paneer, lamb, chicken, and vegetables with aromatic spices, usually accompanied with a chutney and topped with cilantro.

Some great recipes to serve with, alongside, on top of, or wrapped up in naan include curried cauliflower, chickpeas and tofu, chole masala, and easy spinach dal. For fall, pumpkin naan is a fun twist.

Indian roti or chapati is another type of flatbread to add to your rotation.


Ethiopian fare is the ultimate finger food. Literally—utensils are not used to eat Ethiopian dishes. Instead, injera is the Ethiopian flatbread that doubles as an eating instrument so you can have your fork and eat it, too.

Tim E White / Photolibrary / Getty Images Plus

Injera is undoubtedly the most unique flatbread on the list. It’s thin, spongy, and porous, made from a sourdough batter. It’s malleable for easy and effective food acquisition. It not only takes the place of a utensil, but also the plate.

The platter of stews, meats, and vegetables typically eaten with injera are served directly on top of a large piece of it. Some common Ethiopian foods to eat with injera include doro wat, a signature Ethiopian spicy chicken stew, sega wat (the beef version), and shiro wat, a rich legume stew with chickpeas.

Try your hand at Ethiopian cooking at home with these recipes for daro wat, sega wat, and shiro wat.

What is Flatbread and Can it Be Made Gluten Free?

Flatbread is basically unleavened bread made with flour, water, salt, and unleavened yeast. Flatbread dough is usually rolled out a bit thinner, which makes for a crispier crust than that of regular pizza crust dough. For a busy family, this difference can help get dinner on the table in less than 15 minutes.

And guess what? It’s super easy to make gluten free and grain free.

Here are some of my favorite gluten free flatbread recipes that would be great to use with this veggie loaded pizza!

    (vegan, paleo) grain free, vegan) (3 versions)
  • Or if you need a good pizza dough recipe, try this vegan bread recipe. Just skip the steps on letting the dough rise. All you need to do is roll it out onto a pizza pan and bake!

Need a quick ready-made Gluten Free Flatbread?

I got you covered! A few of my favorite thin crust gluten free flatbread brands you can buy at your local grocer.

Is flatbread healthier than regular bread?

Well, I think so! Flatbreads tend to have more fresh light toppings! Which is why I made this flatbread pizza with extra veggies and no tomato sauce. All fresh tomatoes!

How do you make white pizza flatbread? (Step-by-step)

First , place flatbreads on a baking sheet and layer with alfredo sauce, and mozzarella cheese.

Next , bake on the center oven rack until everything is heated through and cheese is melted and bubbling.

Then , if you&rsquore a stickler for browning cheese like I am, you can turn the broiler on for a moment at the end.

Three Ingredient White Pizza Flatbread

Click the button above to save this recipe!

At-Home Flatbread Pizza Fun

If you&rsquove ever dreamed of becoming an at-home pizza pro, you&rsquove come to the right page. Panera Flatbread Pizzas are a hit in our bakery-cafes thanks to their flavorful toppings and crispy crusts. Our chefs know that our fans like to get creative in the kitchen, too, so they&rsquove developed easy and fun Flatbread Pizza recipes for you to make at home. Scroll for five quick and easy Flatbread Pizza recipes made with tasty Panera cafe-inspired grocery products, like our Dressings and Soups, which you can find where you buy groceries.

Chipotle Chicken and Ranch Flatbread Pizza

Panera Creamy Buttermilk Ranch cools the heat of chipotle-seasoned chicken in every bite of our balanced and flavorful Chipotle Chicken and Ranch Flatbread Pizza. The dressing is used as a tangy sauce, adding traditional Ranch herb flavor alongside Monterey Jack cheese, bacon, and red onion.

Greek Flatbread Pizza

Topped with Feta chees e, sundried tomatoes, Kalamata olives, and more, our Greek Flatbread Pizza is packed with Mediterranean-inspired flavor. A drizzle of our Greek Dressing is the perfect finishing touch, tying all the flavors together.

BBQ Chicken Ranch Flatbread Pizza

Combine your favorite sweet and tangy BBQ sauce with our cool and creamy Buttermilk Ranch to make the base for this BBQ Chicken Ranch Flatbread Pizza. Plus, our recipe teaches you how to make your own quick pickled onions to top this smokehouse-inspired pizza!

Autumn Squash Flatbread Pizza

Enjoy creamy fall flavor year-round with our Autumn Squash Flatbread Pizza. Made with a combination of pumpkin and butternut squash, Autumn Squash Soup&rsquos warm spices and subtle sweetness perfectly complement the roasted vegetables atop this craveable pizza.

Roasted Mushroom Flatbread Pizza

Infused with notes of garlic, basil, and rosemary, our Balsamic Vinaigrette Dressing complements the earthy flavor of roasted mushrooms in our Roasted Mushroom Flatbread Pizza. Like all our Flatbread Pizzas, this one's great for getting lunch or dinner on the table fast. Plus, it makes an easy, tasty appetizer when cut into smaller slices.

  • 3 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, finely minced
  • pinch red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 cup minced fresh parsley or basil leaves, or a mix
  • Kosher salt
  • 1 large loaf French or Italian bread (see note), about 18 inches long and 4 inches wide, split half lengthwise and crosswise
  • 1 (14.5 ounce) can crushed tomatoes
  • 8 ounces freshly grated whole milk mozzarella cheese
  • 2 ounces grated Parmigiano-reggiano

Adjust oven rack to upper position and preheat oven to 425°F. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.

Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.

While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.

Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.


So naturally we needed another. With caramelized mushrooms…. and creamy havarti cheese…. and crispy shallots…. and something green for good measure! (We like to make it rain spinach over here) Please tell me I’m not the only one trying to eat my screen right now. These caramelized mushroom flatbread pizzas are SO GOOD!

Tomato & Basil Flatbread Pizza

Pizza may top the list of all time greatest foods on Earth and I love making traditional pizzas at home. Here I show you how to make a Tomato & Basil Flatbread pizza that is so easy to make you won’t believe it, and everyone else will think you’re a professional chef. I make flatbread pizzas with pita bread, or sometimes naan, which is a ton easier than raw pizza dough. It also cooks very quickly, and in about 8 – 9 minutes you’ll be serving them up. This tomato and basil version is very traditional, but its really easy to change up ingredients and make different versions to suit your tastes.

Recipe Overview and Keys to Success

To make the best Tomato and Bazil Flatbread Pizza, just make sure to do the following:

  1. I like using pita bread, but no matter what you use, make sure the bread is fresh and of good quality
  2. Use a very hot oven, and a pizza stone (or heavy bottom pan) to cook the flatbreads to ensure a crisp crust and nice cooked toppings
  3. Don’t skimp on olive oil. As these pizza don’t have a traditional “sauce” a good amount of olive oil, goes a long way to provide the right moisture and texture
  4. Finally, make sure to use quality toppings, in the right quantity. You can easily overwhelm the bread if you pile them on too deep

Ingredients (for 2 flatbreads)

Tomato & Basil Flatbread Pizza

  • Put a pizza stone (or heavy baking sheet) into the oven and pre-heat to 475 – 500 degrees
  • Lay the pita bread out on a cutting board, and use a fork to prick very tiny wholes in about 5 places around the bread. This will prevent bubbles from forming
  • Drizzle olive oil over the flatbread and season with salt and pepper
  • Slice 6 – 7 very thin rounds from the tomato and lay half on each pita bread
  • Cut 6 – 7 pieces of mozzeralla cheese, and dot the pizza with the pieces. If using shredded mozzerall, put a very thin layer over the pita
  • Drizzle with a bit more olive oil and slide them into the oven on the pizza stone
  • Cook for 7 - 10 minutes until the cheese is melted and the crust is crisp and slightly browned
  • While the flatbread cooks, finely chop the basil leaves
  • Remove the flatbread pizza & garnish with the basil and a final drizzle of olive oil if desired
  • Allow it to rest for 2 – 3 minutes before serving…Enjoy!

Wine Recomendation for Tomato & Basil Flatbread

I generally love Chianti with pizza, and I think it’s still a great match for this flatbread pizza. However, because there isn’t a traditional sauce on this flatbread, I think even a white, like a chardonnay would go very well.