Eating paleo (grain, gluten, dairy and sugar free) does NOT mean you can’t enjoy a delicious flatbread or pizza. I’ve been tweaking this recipe to find the perfect amount of savory flavors to balance the bit of sweet that the coconut flour and coconut milk imparts. I have absolutely achieved success and am thrilled to share this recipe with you!
These breads are is soft in the center, with a bit of a chewy texture, yet crispy on the edges and a nice firm base. The soft and chewy center is from the tapioca flour; don’t let that sway you, the flavor is really wonderful. Whether ripped or cut in pieces to share as a flatbread – or enjoyed as a pizza, you will feel like you’re eating something that *maybe* you shouldn’t.
This recipe is very simple and takes almost no time at all. If you’ve gotten to know me and my recipes, you’ll know that I don’t have much time for elaborate meals. But, a foodie at heart, I love delicious and gorgeous food; I’ve made my own way. I’m so happy to have this blog to share with you!
Paleo Flatbread and Personal Pizza Crust
Makes 4-5 individual round flatbreads – or one large flatbread
1 cup tapioca flour
1/4 cup coconut flour
1/4 cup ghee
1/2 cup full fat coconut milk
1 tsp salt
1 large egg – room temperature
1 1/2 tsp minced garlic
pepper to taste
basil to taste
your choice of toppings
Preheat oven and pizza stone to 425° – you want that pizza stone nice and hot.
In a bowl, whisk or sift together: tapioca flour, coconut flour and salt, pepper & basil.
In a small pot or microwave safe bowl mix ghee and coconut milk. These ingredients need to be combined very well; warm them up while mixing – but do not boil! I use a mini battery powered mixer to get these ingredients really well combined. If you don’t have a mini mixer, a fork or small whisk would work too.
Mix minced garlic into wet ingredients.
Add wet ingredients to the bowl of dry ingredients – gently combine with a wooden spoon or spatula. Set aside for two to three minutes allowing the mix to ‘rest.’
Beat room temperature egg separately. After the 2-3 minutes, gently mix into the resting ‘dough’ with wooden spoon.
PERSONAL ‘pizza’ flatbreads:
Spoon or ladle the mixture onto the hot pizza stone in medium sized circles. Cook for 6-9 minutes for desired crispness at 425°. Unless you have an XL pizza stone, you may need to make two batches.
Top with your favorite goodies! My version (pictured) was topped with brushed olive oil then ground, seasoned pork, sauteéd mushrooms and onions, a tad of shredded manchego fresh basil and fresh cracked pepper. To make 100% paleo, simply omit the manchego!
Large Flatbread:
Pour the mixture onto the hot pizza stone in the shape of a flatbread. Cook at 425° for 9-12 minutes for desired crispness. To make this exactly as pictured, I added sauteéd shallot and onions to the top of the bread just after baking. Serve with high quality olive oil with fresh cracked pepper for dipping.
