Italian Almond Flour Flatbread

This Italian Almond Flour Flatbread falls in the OMG, I can’t believe its Gluten Free category. Its that good. If its important to you that its dairy free and vegan, its those things as well.

This flatbread is perfect for dipping in oil with herbs, hummus, pesto, or anything you’d like to dip it in. Add some toppings to turn it into a pizza or cut it into squares to make it into sandwich bread. Also, feel free to swap the herbs, tomatoes, onions, or garlic for herbs, spices, or other delicious fillings of your choice. Without the basil and tomatoes, it tastes like naan to go with your favorite Indian curry. YUM!


Italian Almond Flour Flatbread Italian Almond Flour Flatbread

Prep time: 10 to 15 minutes

Yield: 16 x 12″ rectangle


1 tablespoon grapeseed oil (or olive oil)

1 small onion, dicedItalian Almond Flour Flatbread

3 cloves garlic, minced

2 cups almond flour, blanched

1 cup tapioca flour

1 tablespoon xanthan gum

4 teaspoons baking powderItalian Almond Flour Flatbread

1/2 teaspoon sea salt

1 1/2 cups water

1/4 cup grapeseed oil (or olive oil)

1/2 cup fresh basil, diced

1/4 cup sun dried tomatoes, diced


1. Preheat oven to 400 degrees F. Line a large baking sheet (half sheet, 18 x 13″) with parchment paper.

2. Prep onion and garlic, then saute onion in 1 tablespoon oil for about 3 minutes. Add garlic and saute for 1 more minute.

3. While onions and garlic are cooking, combine all dry ingredients in a large bowl.

4. Whisk water and 1/4 cup oil together. Slowly add water to dry ingredients while stirring until well combined. The dough should be pretty wet and sticky.

5. Add cooked onions and garlic, basil, and sun dried tomatoes, then stir to combine.

6. Pour the dough onto the center of the baking sheet and spread to all four corners with the back of a spoon or rubber spatula. Before baking, spritz with a little bit more oil and a sprinkle of course sea salt.

7. Bake for 30 to 40 minutes. The flatbread is done when the top is golden brown and the center is no longer gooey. Allow to cool, cut, then serve. Store leftover flatbread in an airtight container in the fridge.

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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