• Prep Time: 10 minutes
  • Cooking Time: 12 minutes
  • Serves: 4

Rosemary Garlic Flatbread

  • Recipe Submitted by on

 Ingredients List

  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • 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


Preheat oven to 450'F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
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.
Add beaten egg and mix again until full combined.
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.
Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

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