I wanted a simple, easy flatbread type recipe for pizza. There are some really great grain free and paleo pizza recipes on the internet these days, but man do most of them take a lot of time and work! And some of the most popular flatbread recipes use all these fancy flours (like butternut squash flour). I wasn’t about to pay a million dollars for some butternut squash flour I’d use once in a while. So, of course, I developed my own flatbread recipe.
This is SO simple and the flatbread is versatile. I used it for a pizza crust the night I made it, but you could easily serve it with anything else on top, plain just dipped in olive oil for bread, or turn it into crackers.
1 cup cassava flour
1/2 cup tapioca starch
1/2 tsp salt
1/2 cup coconut milk
1/4 cup olive oil
2 tbs. coconut flour, reserved
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Mix dry ingredients (Except coconut flour) in a medium bowl. Add wet ingredients and stir to incorporate. Let dough rest for 5-10 minutes.
Dough may be too sticky to handle and spread, if so add coconut flour 1/2 tbs at a time until you can easily handle dough without it sticking to your hands.
Spread dough out onto the parchment lined baking sheet. You can make several smaller flatbreads or one large one. Flatten it out and shape how you want, making it about 1/8-1/4 inch thick.
Bake for 8-10 minutes then flip the dough over on the baking sheet and bake another 8-12 minutes until it’s a light golden brown color. The longer you bake it, the crunchier it will get.
If you want a softer flatbread, serve within the hour as it will harden the longer it cools. For a crunchier flatbread, bake longer or let sit for a little to harden up.
I love to add toppings to a softer bread for a flatbread pizza. But it’s delicious crunchier, as well!