Flatbread Pepperoni Pizza
This super easy Flatbread Pepperoni Pizza takes about 5 minutes to toss together and another 10 minutes to bake, making it the perfect family-friendly meal for those days when you have no time or even less energy! Customize with your favorite toppings for a meal everyone will adore.
Not surprisingly, pizza is one of the meals I can always count on for an enthusiastic, “yes, please!” from the kids, whether for an easy lunch or super simple dinner. Fortunately, with this crazy easy flatbread pepperoni pizza, it’s pretty straightforward to make their dreams come true with minimal time or effort, and without the expense of ordering out.
Why You’ll Love Them, Too
- Five ingredients. Simple ingredient lists keep stress levels down.
- Super fast. You can easily assemble these flatbreads in about 5 minutes, with minimal prep or hassle. Bake them in about 10 minutes, then enjoy.
- Fun and easy to customize. Just like our favorite naan pizza, these are super simple to adapt to your own taste and to suit each member of the family individually. In fact, a build-your-own flatbread pizza night is downright fun for all.
Eat these flatbreads with a simple salad or a few favorite crisp veggies to round out plates with some greens. I also love to make smaller, “two-bite”-sized slices, to serve as a snack or appetizer at game watch parties, kids’ events, or any other casual gathering.
Related: BBQ Chicken Flatbreads
Ingredients & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Flatbread-style crusts. Any style of flatbread will do; if you’re looking for a specific product recommendation, my favorite of all that I’ve tried is the Lavash style flatbread sold at Trader Joe’s. It has good flavor, crisps up well, and is very thin yet still sturdy enough to hold pizza sauce, cheese, and toppings.
- Pizza sauce. Use your favorite store brand or make your own.
- Shredded mozzarella and grated Parmesan cheese. The perfect pairing for a classic pizza. You can grate your own cheese or use pre-shredded; the heat is sufficiently high to melt either well.
- Sliced pepperoni. Turkey pepperoni will be less greasy when baked, but either that or regular pepperoni will work well. Just personal perference.
- Red pepper flakes and fresh basil leaves. Optional finishing touches that look pretty and add a little heat or pop of freshness, respectively.
Can I use naan or another type of bread?
Yes! Naan pizza is another great semi-homemade meal and in fact, any type of flat-ish bread will work well as a pizza crust. Just keep in mind that the puffier the bread, the more filling and, well, bready, the final flatbread will be, so if you prefer a thin and crispy crust, choose your base accordingly.
How to make your own pizza sauce?
It’s pretty easy to make your own from tomato sauce, tomato paste, a drizzle of olive oil and garlic, plus oregano, salt, and other seasonings to taste. I like this recipe from Joy Food Sunshine.
How To Make Flatbread Pepperoni Pizzas
Here’s the gist — it’s every bit as simple as you’d expect! Find a traditional overview with full times and amounts in the print-friendly recipe card below.
- Preheat your oven to 425 degrees F and set your flatbread(s) on large rimmed baking sheets. Depending on the size of your flatbread and of your pan, you may be able to use just one pan, but if you need two, don’t stress. Clean up isn’t too bad, and it’s important that the flatbreads don’t overlap.
- Spoon pizza sauce onto the flatbreads in a thin, even layer.
- Sprinkle on mozzarella. The key here is to avoid the temptation to add too much mozzarella. Just a thin, even layer is perfect.
- Add pepperoni and finish with a light dusting of Parmesan.
- Bake for about 10 minutes. The cheese should be melted and bubbling in spots, the pepperoni crisp, and the exposed flatbread edges should be golden brown.
Be sure to let the pizza cool for a couple of minutes before slicing and serving! It will be extremely hot when first removed from the oven, which obviously is not pleasant to eat, but also can cause the cheese to bunch up and pull off when you try to cut pieces.
Tips, Tricks, & ariations
- Omit the pepperoni for some or all of the flabreads to make meatless versions.
- Add your favorite vegetables or other toppings: mushrooms, olives, bell peppers, red onion, tomatoes, you name it.
- Swap the sauce for your favorite pesto, BBQ, Alfredo, marinara, or any other type of sauce.
- Use fresh mozzarella to replace some of the shredded. Small balls or slices or fresh mozzarella cheese will melt into puddles on top of the pizza, which are beautiful and delicious.
- Don’t add too much cheese! You want a thin, even layer, with some space to see the sauce between the shreds. It will fill in perfectly as it melts in the oven, but too much cheese will not bake through properly and can lead to a soggy, weighed-down crust.
- This recipe makes 2 pepperoni pizza flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
Storage & Reheating
You may or may not expect a flatbread to reheat well, but happily it does, if you use the right kind of heat!
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Related Recipes
Can’t get enough pizza recipes? Pesto flatbread and Naan bread pizza are regular Friday night treats around here, and we always love to go all out with a classic, unbeatable pizza margherita, or make an arugula tomato pizza or its cousin, BLT flatbreads, for something a little more interesting.
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Flatbread Pepperoni Pizza
Ingredients
- 2 flatbread crusts
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni turkey or regular
- 1-2 Tablespoons Parmesan cheese
- red pepper flakes and fresh basil optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.2 flatbread crusts
- Spoon and swirl pizza sauce over each flatbread.1 cup pizza sauce
- Sprinkle the mozzarella over the sauce, then evenly space the pepperoni around the flatbreads. Sprinkle Parmesan on top to finish.2 cups shredded mozzarella cheese, 1/2 cup sliced pepperoni, 1-2 Tablespoons Parmesan cheese
- Transfer to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed flatbread edges are brown and crisp.
- Remove flatbreads from the oven. Sprinkle with red pepper flakes and fresh basil, if desired. Slice and enjoy!red pepper flakes and fresh basil
Notes
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- This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
-
- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
