No yeast, no problem! This flatbread pizza dough requires no yeast and no rise time. It's the perfect dough for on the fly pizza nights, no waiting required. It rolls out easy and smooth and when baked produces a crispy cracker-like crust.
I love love LOVE making homemade pizza. The only thing I don't love about it is having to have the forethought to make pizza dough and give it time to rise. Sometimes I'm on my game and can remember to plan ahead for pizza night, and other days not so much. That's where flatbread pizza dough comes in.
Flatbread dough differs from pizza dough in that it doesn't contain any yeast. No yeast = no rise time which means it's perfect for last minute pizza cravings since you won't have to wait hours before you can roll out your dough. It comes together in minutes too, so you can just mix, knead and go!
Because there is no yeast in flatbread dough, it doesn't expand so if you're looking for a light fluffy bread-like dough, flatbread pizza might not be for you. But, if you are a thin crust pizza lover and a crispy almost cracker-like crust is what you're looking for then read on.
Why this dough is so great
- No yeast, no rise time. Flatbread dough is made without yeast so you don't need to pre-plan for pizza taking rise time into account. You can just whip up a batch anytime you get a craving for pizza.
- 5 minute prep time. Using a stand mixer the dough comes together in minutes.
- Crispy, thin crust. Flatbread dough easily rolls thin and because it doesn't rise bakes into a nice cripsy thin crust every time.
- Flour - all-purpose is just fine here. Have extra on hand for rolling or incase your dough is too wet.
- Olive oil - flavours the dough a bit and helps to make it nice and crisp when it coooks.
- Water - cold tap water is fine. You may need a touch more of this if your dough is too dry.
- Sea salt - use fine sea salt for the best result. Thicker grains don't work into the dough as well.
How to make it
Add the flour, salt, water and olive oil to a stand mixer with a dough hook attached.
Mix at a medium speed until the dough comes together in a shaggy ball.
Turn the flatbread dough out onto a well floured surface and knead with your palms until it becomes a smooth ball.
Divide the dough into two balls. Roll each ball out to a loose rectangle of about 13" long and 9" wide in the center.
To bake a flatbread pizza: heat your oven to 500ºF. Transfer your dough to a baking sheet lined with cornmeal or parchment paper then add your toppings. Bake for about 15 minutes, or until the crust has crisped and browned.
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Flatbread Pizza Dough
- 2 ½ cup all purpose flour
- 1.5 teaspoon fine sea salt
- ¾ cup water
- 2 Tablespoons olive oil
- Add the flour, salt, water and olive oil to a stand mixer. Mix at a medium speed until the dough forms a shaggy ball. If the dough is too wet add aa bit more flour. If it's too dry add a little more water.
- Turn the dough out onto a well floured counter then knead with your hands until the ball is smooth.
- Roll out the dough with a wooden rolling pin until is is a rough 9"x13" rectangle.
- Top with your toppings then bake in a 500ºF oven for about 15 minutes or until the crust is golden and the cheese is melted.
* nutritional information is calculated by online tools and may not be 100% accurate.