Grain Free Rosemary Garlic Flatbread (Paleo, nut free)

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Grain Free Rosemary Garlic Flatbread (paleo, nut free) |


Today I was in the mood for some bread.  Some days are just like that.  So I put on my apron, and this is what I came up with: Grain Free Flatbread with Rosemary and Garlic.


I don’t eat out very much, mainly because I like to know exactly what is in the food that I am eating and because it is not always easy to find healthy options when I do not eat grains or dairy.  But the other night, we went out to one of our favorite Farm to Table restaurant.  I was drooling over the amazing flatbreads they were offering:  caramelized onion and bacon, black mission fig and goat cheese, and a pesto chicken.  Sigh!

No, I didn’t indulge.  My stomach would not have been happy if I stuffed a giant gluten ball into it.  But it did get me thinking.  Thinking about flatbread.  So I made some.  And it was good.  Just a simple grain free flatbread with fresh rosemary and garlic.  I drizzled olive oil all over it and had a fabulous time eating it.  It made me happy.  Bread fix satisfied.


Grain Free Rosemary Garlic Flatbread (paleo, nut free) ~~

This easy grain free flatbread  turned out better than I expected.  I modified THIS recipe for paleo pizza crust that my teenager has been making for family pizza night.  After a couple of attempts, I got the perfect combination of slightly crispy on the outside and deliciously chewy on the inside.  I served it to my family for dinner, and it was a big hit.

I recommend using a preheated pizza stone or cast iron skillet for this recipe.  It’s the secret to the crispy outside and deliciously chewy inside.  I was lucky enough to find THIS cast iron pizza pan at a thrift store for $5, and it works perfectly.

Stay tuned for more flatbread recipes soon.  I’m wanting to recreate some of the ones that I drool over in fancy restaurants.

Happy eating!

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Grain Free Rosemary Garlic Flatbread

(gluten, grain, and nut free, paleo)

serves 4


1 cup tapioca flour  (like this)

1/4 cup coconut flour, sifted  (I like THIS brand)

1/2 tsp unrefined sea salt  (I use THIS brand)

1/2 cup full fat coconut milk  (where to buy BPA and additive free coconut milk)

1/4 cup  ghee or coconut oil  (where to buy good quality coconut oil)

1 egg, beaten

1 tsp finely chopped fresh rosemary

1-2 tsp finely chopped garlic, depending on how much you love garlic

olive oil and extra sea salt for garnish


  1. Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
  2. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
  3. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined.  Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
  4. Add beaten egg and mix again until full combined.
  5. CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center.  Using a spatula, evenly spread mixture until it is about 1/4 inch thick. (you can also prepare flatbread on a cutting board lined with parchment paper and CAREFULLY slide the parchement paper and flatbread onto hot stone in the oven.)  Sprinkle on rosemary and garlic.
  6. Bake for 9-12 minutes, depending on how crispy you like it.  Garnish with olive oil and sea salt.  Enjoy!


Grain Free Rosemary Garlic Flatbread (paleo, nut free) -

5.0 from 16 reviews
Rosemary Garlic Flatbread (gluten, grain, and nut free, paleo)
Serves: 4
  • 1 cup tapioca flour
  • ¼ cup coconut flour, sifted
  • ½ tsp unrefined sea salt
  • ½ cup full fat coconut milk
  • ¼ cup ghee or coconut oil
  • 1 egg, beaten
  • 1 tsp finely chopped fresh rosemary
  • 1-2 tsp finely chopped garlic, depending on how much you love garlic
  • olive oil and extra sea salt for garnish
  1. Directions:
  2. Preheat oven to 450'F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
  3. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
  4. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
  5. Add beaten egg and mix again until full combined.
  6. CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about ¼ inch thick. Sprinkle on rosemary and garlic.
  7. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!
Katja is the creator, author and chef of Savory Lotus. Food is her passion, and food is also her medicine. Katja believes that good health starts with deeply nourishing foods and that healthy living doesn’t have to be complicated. Join her for easy to prepare recipes made with real food ingredients. Gluten and grain free. Paleo-friendly.

MEDICAL DISCLAIMER: The information included on this website is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan.

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  1. says

    I will make this, but will use a large spatula under the parchment to transfer the bread to the hot stone in the oven-not so dangerous. Thanks looks good.

  2. gio says

    SO good! I cant do almond flour and coconut flour alone.. well it’s hit or miss, but I usually know it’s not going to come close to white bread. And it doesn’t.. This combo with tapioca is amazing! I made mine in a coconut oil greased cast iron on medium high. Then I would salt it right off the hot pan. I also added baking soda and vinegar.. just cause it’s habit. I don’t think I needed it. But boy, fluffy, crunchy and chewy on the inside. This is SO close to the panini’s I remember! It made a killer grilled avocado, salami and basil. Wonderful recipe. Thank you! Can’t wait to try it as a pizza crust.

    • says

      I am so glad that you liked it. That avocado, salami, and basil sandwich sounds so yummy. May have to make that today! Thanks for the feedback. :)

  3. June says

    This looks delicious! I can’t eat eggs so I will try it with a flax egg.

    At what point did you add the rosemary and garlic?

    Thanks – June

    • says

      I sprinkle it on right before putting bread into oven. :) I would LOVE to hear how it works with flax egg. I think this may work even without any egg. I just haven’t tried it.

  4. Charles says

    I made this about an hour ago, and it was great! I am far from an everyday cook, much less a baker, so for me to do this, and come out tasting good, says a lot about the recipe. Thank you very much!!

    PS- My wife was impressed as well. 😉

  5. Morgan says

    I just made this and am more than enjoying it right now! Wow, it was so easy to make and it is so satisfying! I had to add a little bit of water to get the batter to form ( I was being loosey goosey when I measured the coconut flour I’m sure) but it turned out perfect. I’m serving this along side leftover slow cooker Moroccan chicken ( which was also amazing by the way) Thank you for the great recipe to fend off the bread cravings!

  6. Anna says

    I just want to say that I made this the other night for the first time as a pizza crust. It’s the BEST GF/Paleo pizza crust I have EVER had! Thank you so much! I can’t wait to share this with friends. :)

  7. Elizabeth says

    I can’t wait to try this.. I am working on a grain free diet and this looks like such a nice treat! Anna, how did you do the pizza? Did you put the sauce and cheese on after it was finished and put in back in the oven or put it on before the baking? Thanks! I am thinking it will be so nice for dipping in hummus..yum!

  8. Gianna says

    Do you think I could sub arrowroot powder for the tapioca flour? I’d like to make this tonight and don’t have tapioca on hand. Thanks!

  9. Annie Heap says

    Hi, I love this bread! How long can it be kept in the fridge and can it be frozen? I would love to be able to stock up on it! Next time I will leave off the rosemary and garlic and see how it goes with avocado/cacao mousse! Yummo!

    • says

      It lasts 3 days or so in the fridge. I haven’t tried freezing it. I bet it would be OK. You just would have to crisp it back up in a toaster oven or regular oven.

  10. Rachel says

    This was so good! My non-gf husband, toddler and I devoured the entire thing! I love that it was both crispy and soft. I think this will be the base for a pizza very soon. :)

  11. Linda says

    Hi this sounds great and I really want to try it out, but I do not have a stone………….it is necessary or can I use something else.

  12. Samantha says

    I saw this recipe on Pinterest and had to try it. I’m so glad that I did! This recipe is a keeper. The flatbread had great flavor and texture and gave me tons of ideas for dishes in the future. Even my boyfriend who’s warming up to the gluten free/paleo lifestyle said that he could see himself eating this. Thanks for sharing!

  13. Sophia says

    This is so yummy! I made this for my husband’s lunch tomorrow but I keep picking on it :) don’t know if there’d be any left!!! I used a clear thick baking pan and it came out perfect. Thank you for sharing this AMAZING recipe!!!!

  14. Polly Steinhart says

    I just made this on a large cookie sheet, and it worked like a champ. I made the dough and baked it then added fig preserves and goat cheese. Next will be bacon and caramelized onions, and pepperoni pizza! My non gf daughter ate this with gusto.

    Thank you for this recipe!!!

  15. Joshua says

    I have made this about 5 or 6 times know and absolutely love it. tonight I bake it,cut it up,and turned it into stuffing for a turkey dinner. Worked like a champ!

  16. Jo says

    This is the best of all the paleo bread recipes I have tried. Had to walk away to save myself from eating my husband’s share too!

    • says

      I do not have much experience with GF flours as I mostly bake with grain free flours. You would have to experiment. Coconut flour is much more absorbent so it’s difficult to even compare. Let me know if you try it.

  17. Eve says

    Hello!! Looks so yummy and I must try
    Can I sub the tapioca for almond flour??
    Can I do a full baking sheet and then cut it length wise?? Or must be round ?
    Thanks a lot

    • says

      Hi, Eve! I haven’t tried it with almond flour. It will be a completely different texture, but probably tasty. Would love to hear if you try it. You can make it any shape that you want.

  18. scottb says

    Holy crap this is what I have been looking for!!!! Just made this and it is amazing!!!!!!!!!!!! Yes it needs that many exclamation marks.

  19. says

    Hi Katij!
    Love your recipes.
    I am a health coach and develop recipes and meal plans. I am Working on a clean eating meal program and cooking class for an Integrative Dr. this summer and would like to include some of your recipes. Would that be alright? I will be sure to give you credit and give them a link and encourage them to purchase some of your e-books to support their meal plan.
    You can find me on face book at: Ask Pam the Wellness Coach
    Looking forward to hearing from you!
    Thank You,
    Pam Douglas

  20. maeghan says

    Just made this as a pizza crust! Best paleo crust everrrr! I used avocado oil instead of ghee/coconut oil. So quick and easy too. But I think I need to double the recipe next time for a larger crust. Thanks for the great recipe!

  21. Val says

    My husband and I have made this recipe about 4 times now. We love it! The last 3 times we used the flatbread as the crust for pizza. It’s always delicious!

  22. Misty Summers says

    I just made this! OHHHHHH! I can not stop eating it.. I will be using this over and over. It is really, really good!!

  23. Sima says

    This recipe looks amazing! I follow the scd diet so I cannot eat tapioca. Any suggestions on what to try substituting it with? Thanks!

    • says

      This is definitely a starchy kind of recipe. Sometimes I just crave that. You could try it with almond flour, but the consistency will be totally different. Plus almond flour cooks much faster. Would love to hear if you try it!

  24. Rebecca says

    Wonderful recipe! One question, I had a hard time getting it flat because it was a bit sticky. Any tips?

  25. Rebecca says

    Silly question but wondering if you use ‘typical’ American cup measurements etc as I’m in Australia and would love to make this. Would I be better going with the weight of ingredients? I know that coconut flour can be a little fickle if not right. Thanks :)

    • says

      Hi, Rebecca! I use the typical cup measurements. Yes, weighing ingredients is definitely the “surest” way to bake. I unfortunately haven’t gotten into being so exact. Maybe I should invest in a scale. Let me know if you try this recipe. :)

    • says

      I have made this without the egg. I just left it out. It worked fine. You could also do a bit of gelatin if you like. Let me know if you try it.

    • says

      I like to use coconut milk because it is thick and creamy. I have not tried it with any other milk. I would definitely reduce the amount a little bit, maybe by a tablespoon or 2. You will have to experiment and see. I would love to hear how it goes.

  26. Maria says

    This bread is amazing. After eating paleo for 2 years I have given up on breads because they always tasted so gross! This will be a staple for me and a springboard for creative pizza toppings. Thank you!

  27. says

    The best paleo bread. My kids loved it. The first batch I baked too long…it turned into crackers!!!! I’ve used it in the morning , I put sausage and eggs on it, sice like a pizza. I feel like I’m cheating eating this bread!

  28. Nina says

    Katja!!! This is my first time on your blog, was led here looking for a paleo flatbread. Ummm, can I kiss you???? This is by far the BEST paleo bread of ANY kind that I’ve tried. Came home at 1am and was just craving a nice warm piece of bread and let me tell you this hit the spot for sure!!! Thank you, thank you, thank you!!!! The whole time I kept thinking I was actually eating a true bread, incredible! =)

  29. says

    This is a wonderful recipe thank-you so much! I just baked it in a pizza oven and it was lovely…next time I will pre-bake the crust so it is less chewy and soft. I’m wondering if anyone has tried a flax egg or egg substitute of any kind?

    Katy, when you left the egg out what was the texture like? If anyone has tried this with olive oil or avocado oil, what was the texture like?

    Thanks again and buon appetito!

    • says

      Also Katja, you say that you modified this recipe from another pizza recipe…did you not like the other one? I’m thinking about trying it as well, but was wondering your thoughts on it…

      Thanks so much!

    • says

      When I left the egg out, it was similar texture just not as “fluffy.” I do like the pizza crust that I used to modify, but I wanted something a bit more like flatbread. So I reduced the coconut flour. Plus I like the flavor of ghee better. When I make pizza with the flatbread recipe, I pre-cook the bread then add the toppings. Thanks so much for coming by! :)

  30. Shawnna Rodriguez says

    This recipe is the best thing that has happened to me, ever! lol! Thank you! I started eating Paleo because I have a variety of health issues which include Pancreatic problems, digestive problems, diabetes and high triglycerides. Medication and my original modified diet are not helping enough. I have decided to cut even more things out, such as all sugar, grains, gluten. Already, I have cut fat, dairy, and simple sugars. I am doing well but I get cravings for bread and pasta. This recipe will be something I use on a weekly basis to satisfy that craving! THANK YOU!

  31. Genny Smith says

    Hi Katya,,
    I just made this tonight. I have to admit , I had it so loaded with goodies on top that it was hard to get a good taste of just the bread. I am not gluten intolerant but just avoiding grains/bread right now. It was delicious!

    Have you been able to get a breakdown of calories, fat , carbs, sugar? I would be very interested in this info if you could email me please. Thanks so much. I was going to include a picture of my concoction, but couldn’t figure out how to do that from this site. I put on some fresh basil, chicken Italian sausage, carmelized onion, tomato slices and feta.


  32. Cari says

    This was AMAZING! I made the flatbread last night and will attempt pizza tonight. I used almond milk and scant measure on the coconut flour because I didn’t sift it. I also chopped the garlic and threw it in with the egg to bake in the crust. I slathered with ghee and some pink salt when done. Tasted like my local pizza place’s garlic knots!!! Crunchy and chewy….oh so delicious!

  33. caroline says

    Hi have you gotten any replies to the substitute for Tapioca flour? i would love to see if there is an alternative.


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