Easy Grain-Free Zucchini Flatbread
Made with Almond Flour – Low-Carb, Gluten-Free, and Delicious!
📖 Description
This easy, grain-free flatbread is soft, pliable, and full of flavor—perfect for wraps, sandwiches, or as a side to soups and curries. Made with almond flour and zucchini, it’s low-carb, gluten-free, and nutrient-packed, making it a healthy alternative to traditional bread. No yeast, no fuss!
🍽️ Servings
Serves: 4 flatbreads (8-inch)
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
🛒 Ingredients
- 1 ½ cups almond flour (165g)
- 1 cup grated zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
- ½ tsp salt
- 1 tbsp olive oil (plus more for cooking)
- ¼ tsp garlic powder (optional, for flavor boost)
🧑🍳 Instructions
- Prep the Zucchini:
Grate the zucchini and place it in a clean kitchen towel. Squeeze tightly to remove as much water as possible. - Mix the Dough:
In a bowl, combine almond flour, salt, and garlic powder (if using). Add in the squeezed zucchini and olive oil. Mix until a soft dough forms. - Shape the Flatbreads:
Divide the dough into 4 equal portions. Roll each one between two sheets of parchment paper to about ⅛-inch thick circles (approx. 7–8 inches in diameter). - Cook the Flatbreads:
Heat a non-stick skillet over medium heat and lightly grease with olive oil. Cook each flatbread for 2–3 minutes per side, until golden spots appear and it’s cooked through. Repeat with remaining dough. - Serve & Enjoy:
Serve warm as a wrap, side dish, or dipper for hummus and sauces!
💡 Notes & Tips
- Zucchini Moisture: Removing excess moisture is key for the right texture.
- Storage: Keep in the fridge for up to 4 days, or freeze between sheets of parchment for up to 1 month.
- Reheating: Warm in a dry skillet or microwave before serving.
- Variations: Add herbs (like oregano or rosemary), nutritional yeast for cheesy flavor, or swap garlic powder with onion powder for variety.
🥗 Nutritional Info (Per Flatbread, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbs | 5 g |
| Protein | 6 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sodium | 200 mg |
Keto and paleo-friendly.
✅ Health Benefits
- Low-Carb & Gluten-Free: Great for keto, paleo, and gluten-sensitive diets.
- Zucchini: Adds fiber, vitamins A & C, and moisture with minimal calories.
- Almond Flour: Packed with healthy fats, protein, magnesium, and vitamin E.
- Digestive Friendly: No grains, no bloat.
❓ Q&A
Q: Can I bake instead of pan-fry?
A: Yes! Bake at 350°F (175°C) on a parchment-lined sheet for about 10–12 minutes, flipping halfway for even cooking.
Q: Can I use coconut flour instead?
A: No, coconut flour absorbs much more liquid and would require a different ratio and additional binding ingredients.
Q: Are these freezer-friendly?
A: Definitely! Freeze flatbreads between parchment sheets in a zip-top bag. Thaw and reheat in a skillet.
Q: What can I serve them with?
A: Perfect with dips (like hummus or tzatziki), used as taco shells, wraps, or served alongside soups, curries, or eggs.
Q: Is this dough rollable or press-only?
A: The dough is soft and can be rolled out between parchment or pressed with your hands—very forgiving!