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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Margherita Flatbread

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This easy Margherita flatbread recipe is a delicious take on the classic pizza, with fewer calories! Topped with gooey mozzarella cheese, tomato slices, fresh basil and a drizzle of balsamic glaze, this flatbread is loaded with flavor in every bite! It’s naturally vegetarian and can easily be made gluten-free, too!

Margherita flatbread on a wooden cutting board, topped with basil, tomatoes and mozzarella.

There is something about the simplicity of a Margherita flatbread that I just love! It makes for a perfect appetizer or can be paired alongside other dishes for a hearty main meal. It is kid-friendly and I find that even picky eaters love this mini flatbread pizza!

You can prep the dough ahead of time for busy weeknights, giving it 1 hour to rise. Once the dough is ready, throw on the toppings and let it bake. You’ll have a wholesome dinner on the table in just 20 minutes! It really is the best flatbread pizza recipe ever!

👩🏽‍🍳 Why You’ll Love Margherita Flatbread

  • Simple Ingredients: This homemade flatbread pizza is made with the simplest ingredients and each ingredient stands out with every bite!
  • Family Favorite: What is not to love about an amazing pizza?! This easy Margherita flatbread pizza recipe will be a favorite for your whole family.
  • Classic Pizza Flavors: This easy recipe has all the beloved flavors of a classic Margherita pizza, lightened up a bit!
  • Less Time: Making your own flatbread dough saves time compared to homemade pizza dough!

Latest Recipe Video!

🥘 Ingredients

Grab all of these delicious ingredients from the grocery store and get cooking the most delicious tomato mozzarella flatbread! See the recipe card at the bottom of the post for nutritional information.

Ingredients for easy margherita flatbread recipe on a white background.

For The Dough

  • Warm Water & Sugar: Warm water and regular sugar blend together to feed the yeast.
  • Yeast: You’ll use 2 tsp of instant dried yeast for any easy and convenient process!
  • All-Purpose Flour: For a classic flatbread dough, you will want to use all-purpose flour which gives a traditional texture.
  • Salt: Sea salt will enhance the flavors of the crust, giving the perfect level of saltiness.
  • Greek Yogurt: This is a magic ingredient, making this pizza crust recipe extra easy to prepare!
  • Olive Oil: A high quality extra-virgin olive oil enhances the flavor and texture of the dough, giving it moisture and making it easy to work with.

For The Toppings

  • Marinara Sauce: Use your favorite marinara sauce or pizza sauce – Rao’s, Primal Kitchen, and Organic Bello are great options.
  • Mozzarella Cheese: Fresh mozzarella cheese is the best for this flatbread Margherita pizza recipe.
  • Tomato: Fresh tomatoes, sliced thin, add a nice flavor and juicy bite to the flatbread.
  • Balsamic Glaze: A little drizzle goes a long way, adding a burst of flavor that complements the cheese, tomatoes, and basil so well.
  • Black Pepper: While optional, I love the taste and mild spice that fresh cracked pepper gives.
  • Basil: Fresh basil leaves are a classic for any Margherita recipe for a refreshing taste. It is a match made in heaven with sliced tomatoes!

🍲 Ingredient Substitutions

  • Flour: Whole wheat flour is another great option for this flatbread.
  • Sugar: You can use coconut sugar, but it may change the flavor slightly.
  • Oil: Avocado oil can be used in place of the olive oil, if preferred.
  • Sauce: Feel free to use regular tomato sauce, tomato paste, or canned tomatoes and add in some Italian seasoning and fresh herbs. If making your own sauce, I recommend using San Marzano tomatoes.
  • Cheese: You can use shredded mozzarella or mozzarella pearls. Feel free to add other cheeses like parmesan cheese, or an Italian shredded blend too!
  • Tomato: You can use Roma tomatoes, cherry tomatoes, or even heirloom tomatoes for a fun change!
  • Balsamic: Instead of the glaze you can use regular balsamic vinegar for this cheese and tomato flatbread.

🔪 How To Make Margherita Flatbread

This healthy Margherita flatbread recipe comes together with simple steps and minimal effort! Here is how to make Margherita flatbread:

For The Dough

Prepare Yeast: The first step is to prepare the yeast mixture. Mix the warm water and sugar in a small bowl. Sprinkle the yeast over top. Stir, cover, and let sit for 10 minutes.

Instant yeast being activated in a bowl.

Mix Dry Ingredients: In a separate bowl whisk together the flour and salt.

Dry ingredients for dough mixed in a mixing bowl.

Combine Dough Ingredients: When the yeast mixture is frothy combine it with the flour, Greek yogurt and oil. Mix to form a dough.

Dough for homemade flatbread in a mixing bowl.

Knead Dough: Knead the dough on a lightly floured surface for 2-3 minutes, shape into a ball.

Flatbread dough being kneaded on a white countertop.

Let Dough Rise: Coat a mixing bowl with a little oil, place the dough ball into the bowl and turn to coat with oil. Cover the bowl with plastic wrap, place in a warm area and let the dough rise for 1 hour to double in size.

Flatbread dough rising in a mixing bowl.

Shape Dough Into Log: Once the dough has doubled in size, turn out onto a lightly floured bench. Knead the dough a couple of times and shape into a log.

Flatbread dough being rolled into a log on a white countertop.

Separate Dough: Using a dough cutter or knife cut the dough in 6 equal parts. Roll each piece into a small ball.

Homemade flatbread dough cut into individual pieces.

Roll Out Dough: Using a rolling pin, roll each dough ball to be about ½ inch thick.

Dough for flatbread being rolled out on a white countertop.

Cook Flatbread: Heat a skillet over medium heat. Cooking one flatbread at a time, cook on one side until air pockets appear, 2-3 minutes.

Homemade flatbread cooking in a skillet on the stove.

Continue Cooking: Turn and continue to cook for another 1-2 minutes. Keep a close eye so it doesn’t burn.

Homemade flatbread cooking in a skillet on the stove.

Repeat with remaining flatbread dough.

Homemade flatbreads stacked on a white plate.

For The Flatbread Pizza

Preheat Oven, Line Trays: Preheat the oven to 350 degrees F / 180 C and line 2 baking trays with parchment paper.

Assemble Flatbread Toppings: Arrange the flatbreads on the prepared trays. Spread a layer of sauce over top of each flatbread.

Flatbreads topped with pizza sauce on a baking sheet.

Add More Toppings: Top with pieces of fresh mozzarella and tomato slices to cover the entire flatbread.

Flatbreads with mozzarella and tomato on a baking sheet.

Bake: Bake in the preheated oven for 15-20 minutes, until the flat bread crust is golden brown.

Flatbread with tomatoes and cheese on a baking sheet.

Add Final Touches: Remove from the heat and finish off with cracked pepper, shredded basil leaves, and a drizzle of balsamic glaze.

Easy margherita flatbread pizzas on a baking sheet.

Serve! Best enjoyed immediately.

Margherita flatbread pizzas on a wooden cutting board, topped with basil, tomatoes and mozzarella.

💭 Expert Tips

  • Use Fresh Yeast: Use the freshest yeast to ensure best results. Check the date on the packaging and buy new yeast if the one you have on hand is old.
  • Don’t Overknead: You want to knead the dough until it’s smooth and elastic, so that when you press on it with your finger, it doesn’t stick and bounces back gently. Overkneading will result in a tougher flatbread.
  • Find A Sunny Spot: Allow the dough to rise in a warm place such as in a warm room near a sunny window.
  • Be Sure To Cover Dough: Keep the rolled out flatbread covered with a kitchen towel until ready to cook to prevent the dough from drying out.

📖 Variations 

  • Margherita Pita Flatbread: If you do not want to make your own dough, save time by buying store bought pita bread or naan bread for the dough, adding all the same toppings! 
  • Pre-Made Dough: Another option to save time – feel free to use pre-made fresh pizza dough for these easy flatbread pizzas! I like Trader Joe’s fresh pizza dough, but any fresh dough will work. Roll it out according to the directions above and then follow the rest of the instructions to create your flatbreads.
  • Pesto Flatbread: Swap the marinara for basil pesto. This is a simple way to switch things up for a recipe you can have on repeat with variations!
  • Other Flavors: Use the flatbread base and customize it with whatever toppings you’d like. Create a bbq chicken flatbread or an arugula and goat cheese flatbread.
  • More Toppings: Add extra toppings like fresh garlic, red pepper flakes, or fresh herbs. You can also do a drizzle of olive oil on top of the flatbread.

🍽 Serving Suggestions

Serve this Margherita pizza flatbread as an appetizer, side, or main dish! Here are a few of my favorite pairings:

With Salad: I personally love pizza and salad for the perfect balance of comfort and freshness. Try flatbread Margherita pizza with this tomato avocado cucumber salad or this spinach and arugula salad! Yum!

With Pasta: For the ultimate Italian meal, pair this tomato basil flatbread with creamy pasta. My favorites are vegetarian pesto pasta, vegan pasta primavera, or a hearty, healthy vegetable lasagna.

🙌 Dietary Adaptations

Gluten-Free Option: Use a gluten-free all purpose flour in place of the regular flour. The texture may be slightly altered, but it will still be tasty! You can also try using a pre-made cauliflower crust for this recipe for another GF option.

Vegan-Option: Swap the Greek yogurt for a plain coconut yogurt in the dough, and top with vegan mozzarella cheese!

🫙 Storage Directions

Here is how to store and keep this Margherita flatbread:

  • Refrigerating: Allow the Margherita flatbread pizza to cool to room temperature, then place in an airtight container or wrap securely in plastic wrap. Store in the fridge for up to 5 days.
  • Reheating: To reheat, place the flatbread on a baking sheet and heat up in the oven, toaster oven, or air fryer.
  • Make Ahead: Flatbread can be made ahead of time and frozen to be used at a later date. Frozen flatbread can be stored for up to 2 months.

❓Recipe FAQs

IS A MARGHERITA FLATBREAD HEALTHY?

Not always! Some Margherita flatbreads will be healthier than others. If you are using a store bought flatbread, check the package ingredients and make sure you are satisfied with what is in it.

This vegetarian Margherita flatbread recipe is a healthier option, made from fresh ingredients. The thin flatbread crust cuts down on calories compared to regular pizza crust. There are only about 390 calories in one whole Margherita flatbread, whereas an entire pizza can have more than double that!

IS THERE A SPECIFIC TYPE OF TOMATO SAUCE OR CRUSHED TOMATOES THAT WORK BEST?

If you plan to make homemade pizza sauce, San Marzano tomatoes will result in the most flavorful, rich tomato sauce. These tomatoes are sweeter than others with less acidity and less seeds so you’ll get a smooth sauce to use for pizza or flatbreads. You can follow a very simple recipe, no need to overcomplicate the sauce! If you choose a store bought sauce, I recommend one that’s on the thicker side so your sauce doesn’t make your flatbread toppings runny.

HOW DO I PREVENT THE FLATBREAD FROM BECOMING SOGGY?

Cooking the flatbread first, as shown in the instructions, will help prevent the thin crust from getting soggy. Additionally, using a thicker tomato sauce or pizza sauce will help, as it has less water content compared to pasta sauces.

WHAT TYPE OF BAKING SHEET OR PIZZA STONE SHOULD I USE FOR BAKING?

For this particular recipe it really does not matter! The flatbread dough will be cooked over stovetop, and then the assembled pizza will be placed in the oven to allow the cheese to melt. You can use any basic baking tray but if you prefer the results from a preheated pizza stone, feel free to use that!

Margherita flatbread pizzas on a wooden cutting board, topped with basil, tomatoes and mozzarella.

🍕 More Flatbread & Pizza Recipes!

Love this healthy pizza recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

🎥 Watch How to Make It

https://youtu.be/ER4HnbZFJGI
Margherita flatbread on a wooden cutting board, topped with basil, tomatoes and mozzarella.
Print Recipe
5 from 20 votes

Margherita Flatbread

This easy Margherita flatbread recipe is a delicious take on the classic pizza, with fewer calories! Topped with gooey mozzarella cheese, tomato slices, fresh basil and a drizzle of balsamic glaze, this flatbread is loaded with flavor in every bite! It’s naturally vegetarian and can easily be made gluten-free, too!
Prep Time25 minutes
Cook Time20 minutes
Rising Time1 hour
Total Time1 hour 45 minutes
Course: Main Course, mains
Cuisine: Italian, vegetarian
Diet: Vegetarian
Servings: 6 servings
Calories: 390kcal
Author: Anjali Shah

Ingredients

Flatbread Dough

Flatbread Toppings

  • ½ cup marinara sauce or pizza sauce
  • 14 oz fresh mozzarella cheese sliced
  • 2 tbsp balsamic glaze
  • cracked black pepper optional
  • fresh basil shredded

Instructions

  • Mix the warm water and sugar in a small bowl. Sprinkle the yeast over top.
  • Stir, cover and sit for 10 minutes.
  • In a separate bowl whisk together the flour and salt.
  • When the yeast mixture is frothy combine it with the flour, greek yogurt and oil.
  • Mix to form a dough.
  • Knead the dough on a lightly floured bench for 2-3 minutes, shape into a ball.
  • Coat a mixing bowl with a little oil, place the dough ball into the bowl and turn to coat with oil.
  • Cover the bowl with plastic wrap, place in a warm area and let the dough rise for 1 hour to double in size.
  • Once the dough has doubled in size turn out onto a lightly floured surface. Knead the dough a couple of times and shape into a log.
  • Preheat the oven to 350 degrees F / 180 C.
  • Using a dough cutter or knife cut the dough in 6 equal parts. Roll each piece into a small ball.
  • Using a rolling pin roll each dough ball approx ½ inch thick.
  • Heat a skillet over medium heat.
  • Cooking one flatbread at a time, cook on one side until air pockets appear, 2-3 minutes.
  • Turn and continue to cook for another 1-2 minutes. Repeat with remaining flatbread dough.
  • Preheat oven to 350 degrees F / 180 C and line 2 baking trays with baking paper.
  • Arrange the flatbreads on the prepared trays.
  • Spread a layer of sauce over top of each flatbread.
  • Top with fresh mozzarella and tomato slices.
  • Bake in the oven for 15-20 minutes.
  • Remove from the heat and finish off with cracked pepper, shredded basil leaves and a drizzle of balsamic glaze.
  • Best enjoyed immediately.

Notes

  • Use the freshest yeast to ensure best results.
  • Flatbread can be made ahead of time and frozen to be used at a later date.
  • Frozen flatbread can be stored for up to 2 months.
  • Store leftover cooked flatbread in the fridge for up to 5 days.
  • Allow the dough to rise in a warm place such as in a warm room.
  • Keep the rolled out flatbread covered with a kitchen towel until ready to cook to prevent the dough from drying out.
  • You can use pre-made fresh pizza dough for this recipe. If you do use premade dough, don’t use cold dough. Remove dough from the refrigerator and allow it to come to room temperature for 30 minutes before rolling it out. I like using fresh whole wheat pizza dough. To make it low carb, try using a cauliflower pizza crust!

    Nutrition

    Serving: 1flatbread | Calories: 390kcal | Carbohydrates: 37g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 711mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g

    36 responses to “Margherita Flatbread”

    1. This was so much fun to make and it turned out delicious! Homemade is just so much better than restaurant pizza. Thank you for this recipe.5 stars

    2. Usually, Friday is our pizza night and your tasty-looking margherita pizza is making me wish Friday wasn’t so far away! 🙂5 stars

    3. We’ve been trying so many new recipes while in quarantine. We tried this one today as a family and it was a HIT! I love how easy it is to make! Can’t go wrong with pizza!5 stars

      • Yay!! I’m so happy to hear that Cindy! And I agree – one of the benefits to staying at home is finding inspiration in so many new recipes to try!

      • Hi Tracey! Yes I’d definitely recommend using a bit of flour on the surface you’re rolling the dough out so it doesn’t stick. Hope that helps!

    4. So happy I found your website! Looking forward to milking this pizza tonight. Will be back for more healthy ways to cook the things we love5 stars

      • Thanks Rebekah! It’s so nice to meet you! 🙂 Can’t wait to hear how this pizza turned out for you – hope you enjoy the rest of my recipes as well!

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