The Best Garlic Cheese Bread (No Yeast, Ready in 25 Minutes)
THE BEST GARLIC CHEESE is an easy garlic and cheese flatbread using a no yeast pizza dough, olive oil, and two types of cheeses baked until then gooey inside and golden outside. It’s crispy around the edges, soft in the middle and quick to make.
If you’re in search of maximum flavor with minimal effort, this cheesy bake will take care of you. You have a rich garlic oil base, a salty Parmesan layer and some stretchy mozzarella on top.
It’s great for a middle-of-the-day snack, an easy side or something warm to serve alongside soup, salad or pasta.
Table of contents
Why You’ll Love This Recipe
- No yeast, no waiting just mix and bake
- How to get big garlic flavor, with no fuss!
- Melty + crisped edges 2-cheese topping
- Uses simple, pantry-friendly ingredients
- Simple to slice and share (or hoard)
Ingredients
Candy base
Garlic oil base
- 2 tsp finely minced garlic (approximately 6 g)
- 2 tbsps extra-virgin olive oil (30 ml)
- 1/8 tsp salt (about 0.13 tsp)
Dough
- 1 Fast No-Yeast Pizza Dough (1 batch)
Cheese topping
- 1/2 cup grated Parmesan cheese (50 g)
- 100 g shredded mozzarella (1 cup)
Ingredient Notes & Substitutions
- Garlic: I prefer fresh minced for the best flavor. You can use 1 tsp garlic paste if you wish.
- Olive oil: I suggest using extra-virgin here since this is the main “sauce.”
- Salt: Go light knowing the Parmesan is already very salty.
- Parmesan: Fine for the best coverage and crisping.
- Mozzarella: Low-moisture shredded mozzarella is what melts best as well as browns nicely.
- Dough: Any no-yeast pizza dough, of course. If your dough is sticky, dust with a little flour while rolling.
How to Make THE BEST GARLIC CHEESE
- Mince the garlic.
- Stir together garlic, olive oil and salt.
- Press or roll the no-yeast dough out to make a round (about 8–10 inches) on a surface dusted with flour.
- Transfer the dough to a parchment-lined baking sheet. Drizzle the garlic oil over it and spread with a spoon to coat.
- Sprinkle Parmesan on top and add mozzarella in an even layer.
- Bake until the cheese is melted and golden brown with a few spots of caramelization.
- Let rest a few minutes, then slice and serve warm.
Expert Tips
- Liberally spread the garlic oil edge-to-edge so no bite is left flavorless.
- Though you are compulsive about scraping (honest), the cheese will melt so much more nicely in an even layer (so stop that mounding).
- If one or two side of your oven brown more than the others, rotate the pan halfway through cooking.
- For even crispier edges, gently press the dough a little thinner around the rim.
- In fact, you should also allow it to rest for 3–5 minutes before slicing, so the cheese “sets” and doesn’t slide off.
- Want more browning? A brief broil at the end (watch closer this time!) doesn’t hurt either.
- Lining with parchment will prevent sticking and make cleanup a snap.
- Grate Parmesan finely for an even melt and a delicate crisp.
Storage & Freezing
- Fridge: Allow to cool completely then store slices in an airtight container for 3 days.
- Reheat: Reheat in a 350°F (177°C) oven for 6-8 minutes, or in an air fryer at 350°F (177°C) for 3-5 minutes until hot everything is golden!
- Freezer: Freeze cooled slices in a single layer, then pack into a freezer bag and freeze for up to 2 months.
- Thawing: Thaw in the refrigerator overnight, or warm from frozen at 350°F (177°C) until hot and bubbly with cheese.
Variations
- Sprinkle the top with Italian seasoning before baking.
- Add some crushed red pepper for heat.
- The mozzarella can stand a bit of garlic for added punch.
- Finish with a dusting of Parmesan, after baking, for a salty edge.
- Serve with warm marinara on the side, for dipping.
THE BEST GARLIC CHEESE
Quick garlic-and-cheese flatbread made with no-yeast pizza dough, olive oil, Parmesan, and mozzarella baked until golden.
Ingredients
Equipment
Method
- Finely mince the garlic.
- In a small bowl, mix garlic, olive oil, and salt.
- On a lightly floured surface, press or roll the dough into an 8–10 inch round.
- Transfer dough to a parchment-lined baking sheet.
- Spread the garlic oil mixture evenly over the dough.
- Sprinkle Parmesan over the top, then add mozzarella in an even layer.
- Bake at 425°F (218°C) until the cheese is melted and golden, about 10–14 minutes.
- Rest 3–5 minutes, slice, and serve warm.
Nutrition
Video
Notes
- Use low-moisture shredded mozzarella for the best melt and browning.
- Keep salt light since Parmesan adds plenty of saltiness.
- For extra golden tops, broil for 30–60 seconds at the end (watch closely).
- Reheat slices in the oven or air fryer to keep the bottom crisp.
Tried this recipe?
Let us know how it was!FAQs
How do I cut it cleanly ?
Rest 3 to 5 minutes and then, using a sharp pizza wheel or large knife, slice.
Can I bake it on a pizza stone ?
Yes. Preheat the stone and transfer the parchment with the dough to it for a crisper bottom.
Can I make it ahead ?
You can bake it, cool it down and then reheat. It is best warm and fresh.
How can I prevent it from becoming soggy ?
Pass on the thick layer of cheese, baking until spotty and golden with crisp edges.
Mozzarella that browns the best ?
Low-moisture shredded mozzarella browns and melts most efficiently.
Is it okay to use pre-minced jar garlic ?
Yes, but fresh garlic has a stronger and more aromatic flavor.
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Estimated reading time: 6 minutes
