If you prefer a crisp, thin-crust pizza, these Lavash flatbread pizzas are a perfect, effortless solution. They’re fast to prepare, ideal for busy evenings, and a great activity to involve children—each person can top their own flatbread exactly how they like it. The recipe is simple, flexible, and results in a light, crunchy pizza that’s perfect for lunch, snack time, or an easy dinner.
Lavash Flatbread Pizzas
Lavash Flatbread PizzasLavash is a thin Middle Eastern flatbread commonly available in supermarket deli sections or specialty stores. It makes an excellent base for a quick pizza because it crisps up beautifully in a hot oven. A simple marinara or tomato sauce works perfectly here; avoid using too much sauce or the lavash can become soggy. You can either cut the lavash into four smaller squares before topping for individual bites with crispy edges, or keep it whole and slice it after baking for a single thin-crust pizza.
This recipe is particularly kid-friendly: children enjoy assembling their own pizzas and choosing toppings, and the quick cook time keeps things tidy. It can also be adapted for dietary or holiday needs such as a Passover-friendly meal when appropriate ingredients are used. Below you’ll find clear ingredient and instruction sections, helpful tips, and nutrition information to make this easy flatbread pizza a repeat family favorite.
More Pizza Recipes:
- Quick Cast Iron Thin Crust Pizza
- Grilled Pizza
- Breakfast Pizza
- Zucchini Pizza Bites
Lavash Flatbread Pizzas
If you like thin crust pizza, you’ll love these super easy Lavash flatbread pizzas. Kids love them and they take only minutes to prepare.
Prep & Cook Time
- Prep: 15 mins
- Cook: 5 mins
- Total: 20 mins
Yield & Serving
Yield: 2 servings — Serving Size: 2 slices
Ingredients
- 1 piece 9 x 12″ lavash flatbread
- Olive oil spray or a light brushing of olive oil
- 3 tablespoons marinara sauce (use a quick, simple marinara)
- 2 ounces reduced-fat shredded mozzarella
- Pinch of dried oregano
- 2 tablespoons fresh basil leaves, torn
Instructions
- Preheat the oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat as well for an extra-crispy bottom.
- Lightly spray or brush the lavash with olive oil. This helps it crisp and prevents sogginess from the sauce.
- Spoon a thin layer of marinara sauce over the lavash. Use just enough to cover without soaking the bread — too much sauce will make the crust soft.
- Sprinkle the shredded mozzarella evenly, then add a light pinch of dried oregano for flavor.
- Bake on a hot baking sheet or heated pizza stone until the cheese is melted and the edges are crisp, about 4–6 minutes depending on your oven.
- Remove from the oven and let rest for a minute. Cut into four pieces (or slices) and top with fresh basil. Serve immediately while the crust is crisp and the cheese is warm.
Tips & Variations
- To make individual servings, cut the lavash into quarters before adding sauce and toppings; each piece will have a uniformly crispy edge.
- Try different cheeses such as part-skim mozzarella, provolone, or a sprinkle of Parmesan for more flavor.
- Add quick toppings like sliced cherry tomatoes, thinly sliced bell pepper, pre-cooked chicken, or mushrooms. Avoid very wet vegetables to keep the crust crisp.
- For a gluten-free option, look for certified gluten-free flatbreads or thin crust alternatives suitable for your diet.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or a toaster oven to restore crispness.
Nutrition (per serving)
Serving: 2 slices — Calories: 192 kcal — Carbohydrates: 24 g — Protein: 12 g — Fat: 5 g — Saturated Fat: 2.5 g — Cholesterol: 15 mg — Sodium: 440 mg — Fiber: 1 g — Sugar: 1 g
Final Note
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