This zucchini flatbread recipe re-inspires your love for bread, only without the wheat.
I’m always looking for low-carb alternatives to foods that I tend to overindulge in. I have a hard time holding back from chips, cheesy sauces, and, of course, bread. As I eat, I like to use bread as a vessel for my salad, leftover sauce on my plate, and a palate cleanser in between bites. Unfortunately, the empty carbs and calories inherent in white flour aren’t doing my body and mind any favors. That’s where zucchini comes into play. The following flatbread recipe is a zucchini-based paleo alternative to traditional flatbread. It’s a low-carb wonder that you can dig into without holding back. Enjoy!
This flatbread is held together by tapioca flour and egg. Tapioca is a starch extracted from cassava root. Tapioca flour has become a staple for gluten free baking – it lends to springy texture, promotes browning, and makes crispy crusts. For this flatbread recipe, it is essential in helping the bread to hold its own, so it doesn’t fall apart with each delicate touch. I add in an assortment of spices to boost the flavor profile of the resulting flatbread, but you can keep the mix as plain or as complex as possible. Play around with the spices and find what hits the spot for you.
Paleo Zucchini Flatbread Recipe
- 1 ½ pounds zucchini, shredded
- 1/3 cup tapioca flour
- 1 egg
- 1 egg white
- 1 garlic clove, minced
- ½ teaspoon onion powder
- 1/2 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly grease the parchment paper with olive oil.
Grate the zucchini and place the shreds into the center of a clean kitchen towel. Wrap the towel around the zucchini and use hands to squeeze out as much of the zucchini’s natural liquids. It is important for the zucchini to be relatively dry so that it firms up nicely when baked.
Transfer the zucchini to a large bowl and fold in the remaining ingredients. Once evenly combined, place the zucchini mixture into the center of the parchment paper-lined baking sheet and use clean hands to spread the mixture, forming an even-layered flatbread.
Place the baking sheet into the oven and bake for about 25-30 minutes, or until the flatbread is lightly browned and cooked through.
Remove the flatbread from the oven and let cool before serving.
Shredded Zucchini Image from Shutterstock