Like you (and many other people), I hate having to scroll through a whole blog post to get a recipe. But it wouldn’t be an informative blog post without, well, a story. So, I’m giving you the grain free flatbread recipe first and then you can keep scrolling down for more info below the recipe.

You’re welcome!

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grain free flatbread by Amanda Lynne Murtagh

Grain-Free Flatbread

2 cups of paleo flour (Like Bob’s Red Mill Paleo Baking Flour)
4 tbsps avocado oil
1 egg
1/2 cup water
1 tsp baking powder
*add Italian seasoning for pizza or just sweet sautéed onions for a nice flatbread

Form into small rounds and flatten to your liking.
The dough doesn’t spread so it’s safe to fit about 6 to a cookie sheet.
Makes 10 to 12 depending on how big you choose to make them.

350 degrees for 12 to 14 minutes – browning edges and firm top
*NOTE: Your oven may vary in temp and time needed so please keep an eye on your first attempt to find what works with your oven.

Recently I wanted pizza but I’m trying to be stricter on not eating things I’m allergic to.

I first decided to Google for grain-free pizza dough recipes, and I found a bunch. Unfortunately, they all called for differing measurements of coconut, almond, tapioca flours among other ingredients I didn’t have. But what I did have was Bob’s Red Mill Paleo Baking Flour and other simple ingredients (no yeast or gelatin).

I have been successfully using the paleo baking flour with my favourite pancake recipe and even enjoyed experimenting with substitutions to make healthier options. I’ve done the same with a basic muffin recipe so I decided to try my hand at a simple grain free flatbread that I could play with.

My first round was almost perfect, but the salt didn’t melt so it was kind of gross. The second batch I simply removed the salt but kept the Italian seasoning and they were great. I also tried a batch with mozzarella cheese in the crust and that made no difference so scrapped that.

When I tasted them without the salt, I immediately thought they would be good with a cheddar cheese flavor (if I can find a good vegan one without soy I will try this) or sautéed onion. So I went and bought a sweet onion, sautéed it and added it to the mix without any other seasonings and now I just keep eating them like a snack.

This flatbread recipe is very versatile!

Now, a couple of notes about working with coconut flour.

I found coconut flour to soak up liquid rather easily so depending on where you live and the dryness level of your home, you may need to add more water.

Coconut flour also absorbs more and becomes thinner when you let it sit for a few minutes, so I recommend letting it sit before adding any more liquid.

One last note on this recipe – wet your fingers when forming the flatbreads on the sheet pan. The dough is sticky, having wet fingers will help you spread it out without getting it stuck to your fingers instead.

I have yet to try egg replacements like chia seeds, but I definitely will be exploring more options in the near future.

Let me know in the comments below if you want more recipe and food experiment posts and also let me know if you have tried this recipe and if you’ve made any alterations.