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This Margherita Crispbread Pizza is super easy and delicious! It’s a healthier (and quicker) way of making homemade pizza. It’s made using a rye crispbread base instead of pizza dough and topped with fresh mozzarella cheese and basil. I hope you enjoy!
Make This Margherita Crispbread Pizza
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
You can find the full printable version of this recipe at the bottom of this post.
To make this recipe you will need the following ingredients:
- Rye crispbread round
- Tomato sauce/pizza sauce
- Fresh mozzarella cheese
- Fresh basil
- Extra virgin olive oil (optional)
You start by preheating the oven to 230C / 450F. And spreading the sauce over the crispbread base.
Top with torn or sliced fresh mozzarella cheese.
Bake for 10 minutes in the oven or until the cheese is melted.
Top with fresh basil and drizzle with olive oil, if desired.
Slice and serve!
Store This Margherita Crispbread Pizza
This pizza is best same day but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven.
Notes & Substitutions
Toppings: This recipe is really just to give you the idea of using rye crispbread as a pizza crust, if you don’t like the toppings feel free to use your favorite pizza toppings instead. Anything is delicious on this crust!
Where Can I Get Crispbread? I have used both rye crispbread rounds (Knäckebröd) that are sold at IKEA by the IKEA brand. And Leksands rye crispbread that comes both in rounds and pre cut triangles, which you can use for individual pizza slices.
What Does It Taste Like?
The crispbread crust is crunchy before baking but after baking it becomes softer and slightly chewy, but still crispy on the edges. I think it has the perfect texture for a quicker and healthier way of making homemade pizza.
Other Recipes You Might Like
Homemade Pepperoni Pizza Burgers
Chili Jam Prosciutto Arugula Pizza
Pepperoni Parmesan Pizza Pasta
I hope you enjoy this margherita crispbread pizza as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Items Used In This Recipe
Products I Recommend
PrintMargherita Crispbread Pizza
This Margherita Crispbread Pizza is super easy and delicious! It’s a healthier (and quicker) way of making homemade pizza. It’s made using a rye crispbread base instead of pizza dough and topped with fresh mozzarella cheese and basil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 slices 1x
Ingredients
1 rye crispbread round
Tomato sauce or pizza sauce
225 gr / 8 oz fresh mozzarella cheese
Fresh basil, for garnish
Extra virgin olive oil (optional)
Instructions
Preheat oven to 230C / 450F.
Spread the sauce over the crispbread base.
Top with torn or sliced fresh mozzarella cheese.
Bake for 10 minutes or until the cheese is melted.
Top with fresh basil and drizzle with olive oil, if desired.
Slice into 8 slices and serve!
