3-Ingredient Pumpkin Flatbread

3 Ingredient Pumpkin Flatbread

You may have tried that 2-ingredient pizza crust. Well, this is a spin off of that. And I’m not kidding when I say I’m going to make this at least once a day for the rest of my life. It’s so good.

It’s not super intense on the pumpkin flavor, so if you’re really craving a major pumpkin flavor, you’ll want to tweak the wet ingredients a bit. You could also add sprinkle cinnamon and sugar on top before baking, for a dessert (for the grownups, anyway)!

3 Ingredient Pumpkin Flatbread3 Ingredient Pumpkin Flatbread

These take one bowl and about 5 minutes of prep. Seriously. Just dump everything into a bowl, use your hands to mix it together, use your hands to roll it out directly onto the baking sheet, and bake. Super easy!

It’s a little soft and chewy inside and a little crunchy outside. Perfect.

Makes 1 flatbread (6-8 pieces), Good 6 months and up (see notes)


  • 1 scant cup all-purpose flour (that just means, don’t fill the measuring cup all the way to the top)
  • + extra flour for dusting the surface
  • heaping 1/3 cup pumpkin puree (that means, fill it up and then a little extra)
  • 1/3 cup plain Greek yogurt
  • coarse salt


  1. Preheat the oven to 450F (230C). 
  2. Mix the cup of flour, pumpkin puree, and yogurt. If it feels a bit sticky, add another tablespoon of flour. If it feels too dry, add a tablespoon of the pumpkin (or the yogurt, depending on your preference for flavor).
  3. Once it forms a nice dough ball, dust a large metal baking sheet.
  4. Use your hands to roll the dough out into a semi-rectangle. It doesn’t need to be perfect, but it should be roughly the same thickness throughout.
  5. Use a fork to poke holes all over the top of it (so that none of it gets puffy — that’s why it’s called a FLATbread!).
  6. If you want, spread some melted butter on top, or just a sprinkle of coarse salt. Since babies need their salt limited, I would avoid salt on a portion of the dough! That will be the baby’s portion.
  7. Bake for 12 minutes. Check it at 10 minutes, in case your oven is hotter than mine. 
  8. Slice and serve!

BEGINNERS. My only note is that this is a grain! If you’re trying to hold off on grains for a while, this isn’t the recipe for you. There’s also dairy via the yogurt, but if you’ve tried other dairy, this should be fine. If you’ve got questions, ask below or shoot me an email.

  • Emily Goay

    May I know how long can I keep the flat bread after bake? Can I freeze it?

    • blwideas

      Frozen should be fine! 3-4 weeks. Reheat in the oven to keep it crispy.

      • Emily G

        Thanks for your reply.

  • Gabriela Padilha

    How can I substitute the yogurt? Is yogurt ok for a 9-month baby?
    Thank you sooo much! I love your blog! <3