Heartbeet Kitchen
4 Ingredient AIP Paleo Flatbread Recipe {Vegan too}
April 17, 2015 (last updated January 23, 2021) in Chicken · Dairy-Free · Dinner · Gluten-Free · Nut-Free · Paleo · Recipes · Vegan · 59 Comments
 4 Ingredient AIP Flatbread (paleo, vegan) – if you’ve been missing bread, this recipe is for you!

The Best AIP Flatbread, just 4 ingredients (vegan too)

As soon as a package of Butternut Squash flour landed on my doorstep, my love for this vegetable grew even deeper. Another flour that could be used while healing on the Autoimmune Protocol, but beyond that, the silkiest texture of any gluten-free or grain-free flour I’ve used. And after tasting this 4 Ingredient AIP Paleo Flatbread, the flavor and depth it adds has me smitten. Again.

I had tackled a baked AIP treat, this yummy Carrot Cake, but my craving for something savory hadn’t been solved yet. I was looking for something versatile that could be used as a flatbread, cracker, or pizza crust.

And I’m telling you, the flour is a game changer, especially for paleo baking because many people can’t tolerate nut based options. I prefer it over tigernut flour, and imagine it working extremely well in cookies and cakes but just haven’t got to that yet.

4 Ingredient AIP/Paleo Flatbread - the best! Soft texture, crisp edge.

Simplicity at its best: just butternut squash flour, tapioca/arrowroot starch, olive oil, water and salt (yes, technically that’s five but recipe gurus tell me that doesn’t count in list of ingredients).

Easiest AIP Flatbread (just 4 ingredients, vegan & coconut free)4 Ingredient AIP Flatbread: so easy, so good.

There’s a few characteristics I require in a flatbread. Sturdy enough to hold  toppings, but a soft bite with a little bit of chew. Not quite cracker thin, but not too thick either. And it has to have flavor, which emerges from the nutty squash and fruity olive oil.

This base recipe is perfect on it’s own drizzled with olive oil and fresh herbs alongside a salad. Or top it with whatever seasonal eats you picked up at the market. I fully loaded mine with the freshness of spring: organic greens, chicken, radishes and my Shallot Herb Sauce.

It’s a great soup “dipper” too…. The options are truly endless.

Easy & Delicious: 4 Ingredient AIP Flatbread (vegan too)

As always, I tested several versions. To my surprise it didn’t need coconut flour, gelatin, or coconut milk. Those trials turned out too gummy and moist. And when I thought it needed more oil, it actually needed less to get it to firm up and have a crisp edge.

You’ll find that the dough for this paleo flatbread holds together really well, and will be sticky, but it works. You just need to put it in between parchment paper to roll out, with a dusting of flour.  You can double the recipe and make it for two people, because trust me – you won’t want to share.

Amazing 4 Ingredient AIP Flatbread - and so easy. (vegan too)

The Best 4 Ingredient AIP Flatbread (vegan too)

4 Ingredient AIP Flatbread

Yield: 1 flatbread
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes



  1. Preheat oven to 350 degrees and pizza stone in it. (If you don't have one, that's okay too, you'll just place the parchment paper & dough onto a cooking sheet.)
  2. Pour all ingredients into a blender and process until completely smooth. The dough will be quite sticky, even more so than play-dough. Scoop it out of blender, then dump an additional tablespoon of tapioca starch on top of it.
  3. Lightly work it into a ball, then flatten into a disc on a piece of parchment paper, using your fingers to pat it down and make a rough circle.
  4. Put another piece of parchment paper on top, dust a rolling pin with a little tapioca starch and roll the dough into a circle that is 1/4 inch thick, about 5 inches in diameter.
  5. Slide parchment paper with dough on it onto the baking stone and bake for 10 minutes. The dough will turn a little darker orange-brown and will have a nice crisp edge. The flatbread will be soft and sturdy when you cut through it.

4 Ingredient AIP/Paleo Flatbread4 Ingredient AIP Flatbread ~ so easy! (paleo, vegan, coconut free)

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59 thoughts on “4 Ingredient AIP Paleo Flatbread Recipe {Vegan too}

    1. Amanda Paa Post author

      The squash flour is seriously amazing. It has just a subtle enough flavor, but most importantly isn’t too starchy. Hope you like it, and thanks for pinning :)

    1. Amanda Paa Post author

      Definitely give the butternut squash flour a try – it is so versatile! They also make a sweet potato flour that I’m looking forward to trying to.

          1. Susan

            Ooh, I bet I did at least a couple of things wrong. I used a combination arrowroot flour and tapioca starch for some reason, and I doubled the recipe. When it was in the blender it looked too wet so I added more sweet potato flour and arrowroot flour. There was no “rolling out” as it sort of oozed out of the blender and immediately set like concrete, haha! I could guess, but what did I do wrong? Also what spices do you like on the butternut version (planning on buying the squash flour)? Thx!

  1. Kelly @ Inspired Edibles

    What a great discovery! I love what you’ve done here – showcasing the simplicity but usability in the flatbread — covered in spring indeed :). What a delightful allergen-free option. I would love to try this flour in baking too – it sounds really promising from your description. Lovely recipe.

  2. Kathryn

    I love the idea of butternut squash flour (and the apple flour you mentioned on instagram!). I’ve never thought of using fruit/veggies in that way but it’s such a great idea and this flatbread looks really, really delicious.

    1. Amanda Paa Post author

      I know Kathryn, aren’t people incredible at what they think about producing? I would have never thought of it. Our vast world of food and what it can do is so fascinating!

    1. Amanda Paa Post author

      I’m so fascinated by their process, and thankful that they are making these new flours. I haven’t tried the apple yet, but it’s on my list!

  3. Julia | Orchard Street Kitchen

    Lovely recipe, Amanda! You’re really becoming the AIP expert! I love how this flatbread looks sturdy enough to hold up a host of other ingredients. And the crunchy radish looks like the perfect refreshing topping. Beautiful photos as always! xo

  4. Laura

    I’ve made squash flour numerous times. (There is a fabulous muffin recipe in Sarah Ballentyne’s cookbook.) I normally cook the squash, purée it in my food processor and then dehydrate it in my dehydrator. Then I break it into pieces and put it in my Tribest personal blender (like a Magic Bullet) and use the grinding blade. It is a very involved process, especially considering how little it makes for all the trouble. Once I found out about Anti-Grain’s squash flour, I immediately ordered some. It’s cheaper than making it myself and no work. Only downside is that it’s not organic. If you want to try making it from scratch once before buying, I would recommend buying canned butternut squash or pumpkin purée instead of starting with a whole squash. Hope that helps. Looking forward to trying your recipe!

    1. Amanda Paa Post author

      That is really neat that you made your own squash flour! As you mentioned, does seem like quite a bit of work. In times like these I’ll pay for the convenience :) I wish it was organic too, but sometimes there is only so much you can control. Hope you’re having a great week!

      1. Sarah @ SnixyKitchen

        Woah – 1. This flatbread is so pretty! I love all the colors and I had never heard of butternut squash flour, but I bet it’s amazing and 2. Now I want to make my own squash flour! And 3. I need a dehydrator now…

        1. Amanda Paa Post author

          It is seriously some good stuff Sarah. I totally want to try making the squash flour myself too, and I’ve been wanting a dehydrator…. maybe it’s the just thing to rationalize buying one :) xo

  5. jmr

    This sounds intriguing. I’ve never heard of butternut squash flour, but after a quick look online, it seems you can grate fresh butternut squash, dehydrate it, then grind it in the blender into flour. It also works with other squashes, apparently.

  6. Steph @ Steph in Thyme

    Butternut squash flour, interesting! I need to try this, I’m so curious now! Gorgeous colors, too, as always :)

  7. jen

    This looks phenomenal. 2 questions, 1. Can I use sweet potato flour instead? 2. Does it really need to go into the blender or can I hand mix it? I hate the amount of dishes cooking AIP creates for me. This turns into a lot of dishes for 1 piece of flatbread. Thanks in advance :)

    1. Amanda Paa Post author

      Hi Jen! Another reader tried substituting sweet potato flour and it did not work (you can see her comments above). I totally understand the mountain of dishes thing for AIP cooking – that being said, I found that using a blender helped to get everything fully incorporated. You could do it by hand, but it will just take longer.

      1. jen

        Thanks for the tips. I did see that comment but it looked like several changes had been made. I’ll just go ahead and try it then if I can get away without a blender. Thanks for the reply.

  8. Dianna

    My squash flour arrived today and can’t wait to try recipe tomorrow. I’ll let you know how it turned out.

    1. Amanda Paa Post author

      terrific! just know that the dough will be very stick when you are done mixing it. use a little extra tapioca flour to press it down and roll it either with a rolling pin or your hands. it will not be stretchy like regular gluten-y dough. i just made it yesterday for dinner. we love it!

  9. Dianna

    I made my first butternut squash bread today. The minute it came out of the oven I had to taste it, and taste it until it was gone in less than 1/2 hour! Oh my gosh, so good hot or cold. I made another one for my daughter & she put my homemade pizza sauce on it with veggies & chicken. I was wishing I hadn’t eaten my so fast so I could have made me a pizza. The first one came out perfect but the second one I did in a hurry & the dough was a little bit runny. I didn’t measure correctly, just threw it together but my daughter didn’t know any different! It didn’t come out as crispy as the first one but worked. So happy to have the recipe. Thank you.

  10. Michelle

    I’d like to know if there is something AIP-friendly that i can substitute for the tapioca! It’s the same as cassava, yuca, which is cross-reactive for me. Many AIP recipes call for it, so I’d be really happy to find a replacement. Thanks!

    1. Amanda Paa Post author

      Hi Michelle! You can use arrowroot starch instead. Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root. Enjoy!

  11. jill

    So excited for these. I will try with sweet potato flour while I wait for the squash flour to get back in stock. I have some apple flour too…maybe it would be a good dessert wrap with cooked apples inside! thanks for this recipe

    1. amandapaa Post author

      Hi Jill! It probably won’t turn out quite the same if you use sweet potato flour since that’s not how I created the recipe. Just don’t want you to be disappointed. :)

  12. Susan

    I’ve never seen the squash flour in stock :( :'(
    I’ve been wanting to try it for years….
    –Is there any way to make a recipe with just canned squash then add in some coconut flour and other starches to absorb the water?
    -I want squash pizza :(

    1. amandapaa Post author

      hello! i’m afraid you’ll need the squash flour, as this recipe was created around it’s chemical properties and how it interacted with the other ingredients.

      1. Tori Rowland

        Do you happen to have another source for squash flour? This one is no longer in stock, and I would love to try this.


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