Garlic & Rosemary Paleo Flatbread
Garlic & Rosemary Paleo Flatbread
I'm seriously obsessed with this recipe! I made it for the first time last week and have made it 4 times since! It's so versatile. Below is the recipe for the garlic and rosemary flatbread but I've also been using it as pizza crust. I even made a flatbread with peaches, tomato and pesto YUM!
1 Cup Tapioca Flour
1/4 Cup Coconut Flour
1/2 tsp salt
1/2 Cup Coconut Milk
1/4 Cup Coconut Oil
1 Egg beaten
1 tsp Chopped Rosemary
2 tsp fresh garlic
olive oil and sea salt for garnish
Preheat the oven to 450 degrees. Place a pizza stone, cast iron skillet or baking sheet in the oven while it preheats to heat up. This is the key to super crispy bread on the outside!
In a small bowl combine coconut milk and coconut oil and heat for 45 seconds in the microwave. The mixture should be warm but not boiling
Combine tapioca flour, coconut flour and salt in a large bowl
Pour the coconut milk mixture on top
Mix until throughly combined. Allow to sit for a couple of minutes to cool and for the coconut flour to absorb
Add beaten egg and mix again until fully combined
The mixture will be more like the consistency of cake batter than a dough- this is correct!
Carefully cover the heated pan with parchment paper or spray with olive oil
Pour the batter into the center and using a spatula, spread the mixture evenly until it is about 1/4 inch thick
Sprinkle on rosemary and garlic
Bake for 12 minutes
Top with olive oil and salt