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Recipe: Onion and herb flatbread

| Recipes | Healthy You

onion and herb flatbread recipe

A cousin of pizza, this flatbread is perfect for lunch or dinner.

Onion and flatbread pizza would be great to make with the whole family. Once you get the flatbread recipe down, you can top it with whatever ingredients you prefer. 

Serves 20



  • 3 cups whole wheat flour (or flour of choice e.g. gluten-free)
  • 12 ounces of beer
  • 1 tablespoon baking powder
  • 1 tablespoon dried oregano &/or basil
  • 1 ½ teaspoon dried rosemary
  • ½ teaspoon red pepper flakes (optional)
  • Pinch of salt


  • ¼ cup olive oil
  • 1-2 cloves of garlic minced/pressed
  • ½ to 1 medium sweet onion thinly sliced
  • ¼ to 1/3 cup shredded parmesan (or cheese of choice e.g. Romano, asiago)


Preheat oven to 450 degrees. 

In a large bowl, stir together flour, baking powder, oregano and/or basil, rosemary, red pepper flakes and pinch of salt. Add beer and mix well. The dough will be sticky.

Coat the surface of the counter with flour. Knead dough until soft and smooth. Shape dough into two balls to make a thin crust. Roll each dough ball out into a circle or rectangle (depending on your pan). Transfer dough to a pan or baking stone lined with parchment paper and bake for 3-5 minutes. Remove dough from the oven.

In a bowl mix olive oil and garlic.

Once the crust is slightly cool, brush the garlic and oil mixture over the dough and sprinkle with thinly sliced onion, shredded parmesan and dried basil as desired. Bake for 10-12 minutes or until the crust is cooked and golden brown. (Cook times may vary depending on the desired thickness of dough)

Slice and serve.

Nutrition Facts (per serving): 

110 calories, 3.5g fat (0.5g saturated fat), 15g carbohydrates, 25mg sodium, 3g protein, 1g sugar

Recipe from Cecelia JacobsonRegistered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.