Flatbread Pizzas
These homemade pizzas couldn't be easier to make. The best no-yeast flatbread you'll ever make + easy and delicious topping ideas. Pizza night never looked so good!
Servings: 4 pizzas
Cost: £2 / $2.50
Equipment
- Large Mixing bowl & Whisk
- Large Baking Tray (or two if you need)
- Large Frying Pan & Tongs
- Spatula
- Sharp Knife & Chopping Board
- Brush (for oil)
- Rolling Pin
Ingredients
Flatbread
- 1 packed cup / 200g Plain/All Purpose Flour, plus more as needed
- 1 cup / 250g Natural/Plain Yogurt (non-sweetened)
- 1.5 tsp Baking Powder
- 1/2 tsp Salt
- 8 tsp Olive Oil
Pizza
- 2 cups / 200g Mozzarella, shredded
- 4 heaped tbsp Pizza Sauce, or as needed
- Toppings (see notes)
Instructions
- In a large mixing bowl, whisk together flour, baking powder and salt. Make a well in the centre then pour in most of your yogurt. Combine with a spatula until it comes together, then begin forming into a ball with your hands. It should be very slightly tacky, but not so much it sticks to your fingers. Add a pinch more flour if it's too wet, add a dollop more yogurt if it's too dry. The perfect consistency will take all the dough off the edges of the bowl.
- Place on a floured surface and knead for a 4-5mins until completely smooth and lump free, adding more flour as needed. The kneading process will dry out the dough so don't add too much flour or it'll throw off the consistency. Cover and rest for 5-20mins (perfect time to prep toppings). Use a sharp knife to divide into 4 smaller portions.
- One by one roll out each ball into a 7"x7" circle. Brush one side of each of them with olive oil (just enough to full coat the surface, around 1 tsp per side should be fine).
- Heat a pan over medium-high heat and when hot carefully place a flatbread oil-side-down in the pan. Brush top with oil. Allow the dough to puff up and lightly char, then flip and leave to lightly char on the other side. Remove from pan and repeat (refer to notes).
- Place flatbreads on a large tray (or two if you need to) and coat each with pizza sauce, then sprinkle with mozzarella. Finish with your toppings (see notes) then place under the grill and broil until golden and gooey. The flatbreads are already completely cooked, so baking is not necessary. It's only the toppings you need to cook.
- Allow to rest for a few mins, they may be slightly soft at first, but they do firm up as they cool. Slice 'em up and enjoy!
Video
Notes
a) Yogurt - You can also use Greek Yogurt for this. In all cases I recommend full fat, but not flavoured (vanilla etc). If at any point you run out of yogurt but the dough is still dry, you can add water.
b) Heat and Texture - Usually if I'm making flatbreads I cook a little longer on medium heat. This will result in softer, more flimsy flatbreads. However, in this case I crank up the heat to get the surface lightly charred and crispy. This will give you a more sturdy pizza base. The higher heat will cause black circles to appear, almost like a naan bread. This is fine, and will actually add flavour. Depending on the heat, they'll only need a couple minutes max on each side.
c) Pizza Toppings - Here are my go to's and the ones I use in the video, but work to preference!
- Pepperoni (thin slices of pepperoni)
- Veggie (peppers, onion, olives, jalapeño, mushroom, sun dried tomato).
- Chicken, Bacon & Cheddar (cooked chicken, part cooked bacon and replace half mozzarella with cheddar, the finish with a drizzle of ranch).
- Sausage and Peppers (different coloured peppers, then finish with a few pinches of crushed fennel seeds before baking)
Nutrition
Calories: 409kcal | Carbohydrates: 30.17g | Protein: 18.11g | Fat: 24g | Saturated Fat: 10.014g | Polyunsaturated Fat: 1.579g | Monounsaturated Fat: 10.894g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 727mg | Potassium: 416mg | Fiber: 1.2g | Sugar: 4.11g | Vitamin A: 544IU | Vitamin C: 2.1mg | Calcium: 452mg | Iron: 2.07mg