Paleo Zucchini Flatbread
This flatbread is inspired by various recipes I’ve Pinterested upon (Pinterested is officially a verb in my vocabulary) for zucchini tortillas. Similar recipes contain cheese or breadcrumbs as a binder. I created a version bound with coconut flour and arrowroot flour.
With a sturdy texture, this flatbread stands up as a side dish for rich meat dishes or sandwich fillings. Although soft and pliable, these will not roll like a tortilla.
Here’s how I’ve enjoyed this versatile flatbread recipe:
- As a thick tortilla, topped with carnitas and salsa
- As a side to braised meat, to sop up the flavorful sauce
- Paired with my easy paleo green curry
- Topped with egg salad as a pseudo egg salad sandwich. (Note for making egg salad: get your hands on Primal Kitchens Mayo for the best darn paleo-friendly egg salad you’ll ever try. I have a free jar for you here.)
Note that this recipe contains eggs and I have not tried it with an egg substitute. Unfortunately I cannot guarantee successful results if you choose to experiment with an egg replacement. Know that I receive many requests for egg-free and grain-free recipes, and I am working on egg-free recipes for you.
- 1½ cups shredded zucchini (3 small zucchini)
- ¼ cup coconut flour, available here
- 3 Tbs. arrowroot flour, available here
- 2 eggs, at room temperature
- ¼ tsp. unrefined salt or Herbamare seasoning salt
- Preheat the oven to 350 and line a baking sheet with unbleached parchment paper.
- Place the shredded zucchini absorbent kitchen towel, multiple layers of paper towels, or two layers of cheesecloth. Squeeze out as much liquid as possible from the zucchini.
- Stir together the zucchini and remaining ingredients. Form into four flabreads on the baking sheet.
- Bake for 30 minutes, until golden around the edges and firm in the center. Cool slightly before removing from the baking sheet.
- These flatbreads are best the day they are made, but may be stored for a day or two in an airtight container in the fridge.
Thank you for such great instructions! The step where you said to absorb some of the zucchini juices was crucial for creating the best possible flat bread. I have celiac disease and am allergic to dairy and so I really appreciate yummy recipes that I can try.
Would this recipe work without arrowroot flour? We are in Mexico and can’t get it, but I have everything else. Love your creative recipes ! I have made your other flatbread many many times, usually with sweet potatoes, which are more available. My husband is fussy and he really likes it. thank you !
Tapioca flour can substitute for the arrowroot flour. Can you post your sweet potato flatbread recipe? Thank you in advance. Nan