I spent several years on the paleo end of the nutritional spectrum and, as a result, mastered a lot of grain-free baking hacks! One of my favorite (and most used recipes) was this Gluten Free Flatbread. It makes delicious paleo-friendly sandwich wraps and curry dippers!

Making something that mimics a flatbread using mostly vegetables will make you feel like a wizard. Like you just pulled off the biggest heist ever. Yes, it’s green, and you might get resistance from a local toddler, but this delicious flatbread recipe is well worth the effort if you’re riding the low carb train.

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.

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

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Paleo Zucchini Flatbread

Yield: 1 sheet pan of flatbread

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This is a paleo alternative to flatbread or lavash. You can use this as a paleo pizza crust or sandwich wraps! Or as a naan alternative to serve with Indian curries.

4.7 Stars (3 Reviews)

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Ingredients

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• 1 ½ pounds zucchini
• ⅓ cup tapioca flour
• 1 egg
• 1 egg white
• 1 garlic clove
• ½ teaspoon dried minced onion
• ½ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat the oven to 425 degrees F.
2. Grate the zucchini using a box grater or a shredding attachment on a food processor. Dump the grated zucchini into the center of a clean kitchen towel and squeeze as much water as you can out of it. Transfer the zucchini to a medium size mixing bowl.
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.

Notes

Nat's Note: If you find that the flatbread has gooey pockets throughout, slice the crispy edges off and return the flatbread to the oven to finish baking. Spreading it out evenly on the pan really makes a difference in how evenly it bakes.

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