Lavash Pizza Recipe with Pepperoni (Simple Flatbread Pizza)

Lavash pizza with pepperoni cut into diagonal wedges.

5 from 1 vote

Lavash Pizza Recipe with Pepperoni (Simple Flatbread Pizza)

Crispy Lavash Pizza Recipe with Pepperoni is a 10-minute meal, thin crust, family-friendly recipe that makes weeknight dinners stress-free. This lavash flatbread recipe layers mozzarella, pepperoni, and seasoning on lavash bread, then oven-bakes into a cracker-like crust with bubbly cheese.

Prep Time5

Cook Time5

Total Time10

Course: Kids, Lunch, Main Course

Cuisine: American, Italian

Servings:

Calories: 279kcal

Author: Jami Powell

Equipment

Large sheet pan or two smaller sheet pans
Parchment paper
Pastry brush for olive oil
Sharp knife or pizza cutter

Ingredients

2 sheets Lavash flatbread (such as Joseph's flax, oat bran, & whole wheat)
1 to 2 tablespoons olive oil for brushing
8 ounces whole milk mozzarella shredded (about 2 cups total)
30 to 40 slices pepperoni 15–20 per sheet, depending on size
½ teaspoon Italian seasoning sprinkled over the cheese
Optional: red pepper flakes or grated Parmesan

Instructions

Preheat oven to 500°F with a rack positioned in the upper-middle of the oven. Line a large sheet pan (or two smaller sheet pans) with parchment paper.
Place the lavash sheets on the pan, leaving a small space between them. Lightly brush olive oil across the surface, focusing on the edges to help the crust crisp.
Sprinkle each lavash with about 1 cup shredded mozzarella. Arrange pepperoni evenly across the surface so the pizza is well covered, then sprinkle with Italian seasoning.
Bake for 3 to 5 minutes, until the cheese melts and bubbles and the edges turn crisp and golden.
Allow the pizza to cool slightly, then slice and serve hot.

Video

Notes

Cooking Notes:

Lavash pizza cooks very quickly, so a fully preheated oven is important for getting crisp edges before the toppings dry out. Brushing a thin layer of olive oil across the lavash helps the crust bake into a light, cracker-like texture. Watch closely during baking since the pizza can go from perfect to overdone in under a minute.

Tips for Best Results:

Preheat the oven to 500°F so the lavash crisps quickly and the cheese melts evenly.
Spread the mozzarella evenly so every slice has good coverage without weighing down the thin crust.
Arrange the pepperoni in a single layer so the edges can curl and crisp instead of steaming under too much topping.
Let the pizza cool for about 1 minute before slicing so the cheese settles and the crust stays crisp.

How to Know It’s Ready:

The cheese will be fully melted, and bubbling, and the edges of the lavash will turn deep golden and crisp. The pepperoni should begin to curl slightly and release a little oil on the surface.

Nutrition