Italian-Style Flatbread (Grain Free) Recipe

Name: Italian-Style Flatbread (Grain Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; ½ cup onion, diced; 2 garlic cloves, mined; ¼ cup packed fresh basil, minced; ¼ cup pitted kalamata olive, chopped (optional); ¼ cup sun-dried tomato, diced; 178 g blanched almond flour (1-1/2 cups lightly filled, plus 3 T); 112 g tapioca starch (3/4 cup plus 3 T); 2 ½ teaspoons xanthan gum or 2 ½ teaspoons guar gum; 4 teaspoons baking powder (grain free, if possible); ½ teaspoon fine grain sea salt; 1 ½ cups water; ¼ cup olive oil

Servings: persons

2 teaspoons olive oil
½ cup onion, diced
2 garlic cloves, mined
¼ cup packed fresh basil, minced
¼ cup pitted kalamata olive, chopped (optional)
¼ cup sun-dried tomato, diced
178 g blanched almond flour (1-1/2 cups lightly filled, plus 3 T)
112 g tapioca starch (3/4 cup plus 3 T)
2 ½ teaspoons xanthan gum or 2 ½ teaspoons guar gum
4 teaspoons baking powder (grain free, if possible)
½ teaspoon fine grain sea salt
1 ½ cups water
¼ cup olive oil

1
Preheat oven to 400F Grease a 12 x 14 cookie sheet (or lay piece of parchment paper on top).
2
Heat 2 teaspoons of olive oil in a small skillet over medium-low heat.
3
Add onions and saute until just tender, 3-4 minutes.
4
Add garlic and continue to saute for about 1 minute, stirring constantly.
5
Take off heat and put in a small bowl.
6
Stir in basil olives, and sun-dried tomatoes.
7
Set aside.
8
In a large bowl, whisk almond flour, tapioca starch, xanthan gum, baking powder and salt.
9
In a medium bowl, whisk water and 1/4 cup of oil.
10
Pour into dry ingredients, stirring constantly until evenly mixed.
11
Stir in the filling.
12
Spoon the dough onto the middle of the cookie sheet.
13
With the back of a spoon, spread the dough until it almost reaches all four corners of the sheet.
14
It should be about an inch thick, but no more.
15
If it's too thick, it won't bake inside.
16
Brush olive oil on the dough and bake for 30-35 minutes (I did it for 25), until it begins to get golden brown on top.
17
Let cool and cut into slices.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, ½ cup onion, diced, 2 garlic cloves, mined, ¼ cup packed fresh basil, minced, and more.

Yes, Italian-Style Flatbread (Grain Free) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian-Style Flatbread (Grain Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions