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Rosemary Garlic Flatbread (gluten, grain, and nut free, paleo)

  • Author: Katja from Savory Lotus
  • Yield: 4 1x




  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. 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!


I have made this flatbread numerous times and find that the best results come from using ghee or butter.  I have also recommended using coconut oil OR avocado oil, but the flavor will not be as savory.  If using coconut oil, I recommend using a combo of coconut oil and ghee/butter to mellow out the coconut flavor.