Do you see those craggy, crispy edges up there? It makes my roasted vegetable-loving heart go pitter patter.

Are you an edge person? Do you call dibs on the corners of casseroles and lasagnas?

Oh, I do. Most of the time I’m an edge person, but when it comes to brownies, I’ll cut a piece right out of the center. I’m a second-generation remover of centers from pans of brownies. (Wow, that sentence took a lot more brain power than I’ve exerted lately. #mombrains)

Luckily Steve is a brownie edge man. I’d like to think our complementary brownie preferences is the reason our marriage is solid.

Speaking of edges, my three-year-old daughter (who is super mature and verbal for her age — she thinks she’s six most of the time) came to me after tidying her room and said, “Mom, my room is clean! But don’t worry about the edges.”

I asked, “Are there toys around the edges?”

“It’s OK, Mom. You don’t have to worry about the edges.”

Well, that’s a relief.

You will love this Gluten Free Flatbread Recipe

Zucchini is inexpensive (And sometimes free/forced upon you by neighbors at the end of the summer. Yay!) Like cauliflower, it’s also a blank slate vegetable and takes on whatever flavors you add to it.

Thankfully the ingredient list is relatively short and the prep time is only 10 min. Toss it in the oven for a few minutes and you can eat it as soon as it comes out!

Let’s start with the elephant in the room: yes, you’ll need to squeeze out some of the moisture from the shredded zucchini. I’m sorry. That’s literally the biggest hurdle in this recipe, and only it’s a quick 5 minute hurdle. We can do hard things.

Paleo Flatbread Recipe Ingredients

• Zucchini
• Tapioca flour: You can also use arrowroot powder. If you’re not needing this to be strictly paleo, you could also use cornstarch or potato starch.
• Eggs
• Garlic: freshly microplane or a dash of garlic powder both work well
• Dried minced onion: I like this for extra flavor, but it’s optional
• Sea salt & black pepper

How to make Zucchini Flatbread

1. Preheat the oven to 425 degrees F.
2. Shred the zucchini and squeeze some of the water out.
3. Add the rest of the ingredients and mix well.
4. Line a rimmed baking sheet with parchment paper. Spray the paper with non-stick spray.
5. Dump the zucchini mixture out onto the parchment paper and spread it out in an even layer.
6. Bake on a lower oven rack for about 25 minutes until the edges begin to turn golden brown. Flip the flatbread over and cook for another 5-8 minutes until the top (well, bottom) is covered with golden brown spots.
7. Remove the flatbread from the oven and let it cool for 5-10 minutes before slicing.
8. Serve.

Gluten Free Flatbread Recipe tips

• The more water you squeeze out of the zucchini, the better the texture will be. Again, I apologize for this.
• Try to get the zucchini spread out as evenly as you can to ensure even baking. Thicker parts will end up squishy and thinner parts may scorch. It doesn’t have to be perfect, but put a full minute of effort into this.
• Use a pair of tongs to flip the flatbread at the end of baking. Make sure you can flip the whole thing without it falling apart.

How to serve Paleo Flatbread

Here are several ways we like to enjoy this gluten free flatbread!

• Sandwich wraps
• Pizza crust (bake it around 5 min less than you normally would and then add some light toppings)
• Tortilla replacement
• Flatbread/naan replacement when eating curries
• Salad wraps

Storing this Zucchini Flatbread Recipe

Store the flatbread in an airtight container or rolled up in a ziptop bag for up to 3 days. The flavor is best the same day as it’s made.

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If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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