Use a pizza peel to transfer finished flatbread to a cutting board and use a pizza cutter or sharp knife to cut into slices.
I like to spread tomato sauce, pesto or hummus onto the baked flatbread crust first so the rest of the toppings have something to stick to. Load up with your favorite toppings and if needed, place back in the oven for 5 minutes to heat through. Brush with olive oil and cook for an additional 7 minutes, until golden brown. Cook in preheated 450 oven for 7 minutes. This will help reduce the air bubbles and keep your crust flat as it cooks. A pizza peel is an easy way to transfer the dough, alternately roll the dough out on a piece of parchment paper to transfer to the pan. Transfer the rolled out dough onto the prepared baking sheet. Sprinkle your baking sheet or pizza stone with coarse cornmeal. If you’re going to bake the dough on a baking tray, make sure you roll the dough to a size that will fit on the baking sheet. If you’re using a pizza stone, stick to the shape of the stone. Use a rolling pin to roll out the dough into 1/8″ thickness…any shape you like from round or oval to rectangular or square. Dough can be made in advance to this point, a wrapped in plastic wrap and placed in the fridge for up to 2 days, if needed. Turn the dough out onto a lightly floured surface so it’s easy to knead into a ball without sticking to the work surface.Ĭut the dough in half, or into quarters if you’re making small individual pizzas. Then add the wet ingredients (warm water and oil) to the dry ingredients and mix until dough easily pulls away from the sides of bowl. Use king arthur measure for measure gluten-free flour if needed or choose a whole grain flour that works well for you. You can use a food processor, stand mixer with a dough hook or a large bowl and whisk (plus some elbow grease) to make this no yeast flatbread recipe.įirst mix together the flour and salt.
Top with olives, tomatoes, cucumbers, roasted red peppers.
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