4 Ingredient AIP Paleo Flatbread Recipe {Vegan too}
By Amanda Paa – Updated July 5, 2022
If you miss bread, this 4 Ingredient AIP paleo Flatbread recipe is for you! It's crisp on the edges and sturdy for toppings, with a bit of chew in each bite. Just roll out the dough between parchment paper, then transfer to baking sheet and put in the oven. The flatbread can be used as pizza crust, or crackers too. Recipe is also vegan and coconut-free.
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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.
Ingredients for AIP Flatbread:
Butternut squash flour is a game changer, for AIP and 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.
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).
What makes a great AIP flatbread:
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, rotisserie chicken, radishes and my Shallot Herb Sauce.
It’s a great soup “dipper” too…. The options are truly endless.
As always, I tested several versions.
To my surprise, this AIP flatbread 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.
While you are working with the dough at first, it will be a bit sticky, but that’s okay! Simply put the flatbread dough between parchment paper to roll out, with a dusting of flour. You’ll find that the finished flatbread is quite perfect, crispy with a bit of chew. It easily doubles, too.
More AIP Paleo Recipes:
- AIP Paleo Breakfast Muffins
- Carob Cake with Date Caramel Spread (AIP, Paleo)
- Carrot Cake with Whipped Coconut Frosting {AIP, Paleo}
Yield: 1 flatbread
Ingredients
- 1/4 cup butternut squash flour (24 grams)
- 1/4 cup + 2 1/2 tablespoons tapioca starch (50 grams)
- 1 1/2 tablespoons olive oil
- 1/4 cup room temp water
- 1/4 teaspoon fine salt
- extra tapioca starch for dusting
Instructions
- 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.)
- 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.
- 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.
- 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.
- 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.
Did you make this?
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April 17, 2015
Kim
February 14, 2023
This sounds great! Do you think it would work with Sweet potato flour? I haven’t been able to find butternut squash flour. Thank you!
Amanda Paa
February 14, 2023
I do think that would work!
Anjali
June 23, 2021
This sounds and looks SO wonderful! Do you think it’d work if I subbed half the oil with coconut milk? I don’t tolerate much oil especially in baked goods.TIA!
Amanda Paa
June 25, 2021
i haven’t tested it that way, sorry!
Susan
March 28, 2017
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 :(
amandapaa
March 28, 2017
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.
Tori Rowland
June 20, 2017
Do you happen to have another source for squash flour? This one is no longer in stock, and I would love to try this.
amandapaa
June 23, 2017
Yes, here’s another one! affiliate link: http://amzn.to/2rYDL4v
jill
November 30, 2015
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
amandapaa
November 30, 2015
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. :)
Michelle
September 4, 2015
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!
Amanda Paa
September 4, 2015
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!
Dianna
July 21, 2015
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.
Dianna
July 20, 2015
My squash flour arrived today and can’t wait to try recipe tomorrow. I’ll let you know how it turned out.
Amanda Paa
July 20, 2015
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!
jen
May 1, 2015
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 :)
Amanda Paa
May 2, 2015
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.
jen
May 2, 2015
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.
Steph @ Steph in Thyme
April 27, 2015
Butternut squash flour, interesting! I need to try this, I’m so curious now! Gorgeous colors, too, as always :)
Amanda Paa
April 28, 2015
it’s so fun to experiment with other flours. and to think at one time the only alternative flour we had was rice flour!
kristie {birch and wild}
April 25, 2015
Amanda, these look so lovely! they are the perfect spring flatbreads. I will look for squash flour and make these a.s.a.p.!
susan
April 25, 2015
Hi, sounds wonderful. Could it also be used for a pizza crust or would that recipe be different? Thanks!
Amanda Paa
April 25, 2015
Hi Susan! Yes, just double the recipe and not roll it out quite as thin, then bake a little longer. Enjoy!
jmr
April 24, 2015
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.
Amanda Paa
April 25, 2015
I totally want to try this! Another reason to get a dehydrator.
Life Diet Health
April 24, 2015
Oh my! I think I need to move countries! I’m sure we don’t have butternut squash flour over here…or apple flour! Waiting for my dehydrator to arrive though so maybe I’ll have to experiment making my own! Breads look lovely and so colourful! Thank you. http://www.LifeDietHealth.wordpress.com
Laura
April 23, 2015
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!
Amanda Paa
April 24, 2015
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!
Sarah @ SnixyKitchen
April 26, 2015
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…
Amanda Paa
April 27, 2015
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
Sylvie | Gourmande in the Kitchen
April 22, 2015
I need to get my hands on that flour!
Linda
April 21, 2015
Can I make my own butternut squash flour? Would I just chunk & dehydrate the squash, then blend it???
Amanda Paa
April 21, 2015
That would be a great experiment! Definitely let me know if you try it.
Julia | Orchard Street Kitchen
April 20, 2015
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
Rebecca @ Strength and Sunshine
April 20, 2015
Isn’t Anti-Grain the best! The apple flour is my favorite!
Amanda Paa
April 21, 2015
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!
Shirley @ gfe & All Gluten-Free Desserts
April 20, 2015
Beautiful and healthy flatbread! I’ve heard about this flour before, but haven’t fully checked it out. Time to do that now!
Thanks for recipe, Amanda,
Shirley
Ali the Skinny GF Chef
April 20, 2015
How cool is that? I love baking gluten free with veggies! Thanks for the info and recipe :)
Audrey @ Unconventional Baker
April 20, 2015
This looks like one phenomenal flat-bread <3 I'm so intrigued by this squash flour now!
Amanda Paa
April 20, 2015
The butternut squash flour is so smooth Audrey, I couldn’t believe it. I haven’t made anything sweet with it yet, but have high hopes!
Kathryn
April 20, 2015
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.
Amanda Paa
April 20, 2015
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!
Kelly @ Inspired Edibles
April 19, 2015
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.
Rebecca @ DisplacedHousewife
April 19, 2015
Yummy Amanda — looks delicious!!! I hope all these beautiful dishes are making you feel great. xx
Alanna
April 19, 2015
This is pure genius Amanda! Butternut squash flour – where have you been all my life?
Kate
April 18, 2015
Looks amazing Amanda. I’m on a mission to introduce starches into my diet so this sort of feast will finally be possible :)
Amanda Paa
April 19, 2015
oh kate, I’m hopeful for you. i think you’d love this flatbread and it’s versatility, as would the little ones!
Olivia @ Olivia's Cuisine
April 18, 2015
Such a creative idea! I’d never heard of butternut squash flour before. I need to give it a try!
Amanda Paa
April 18, 2015
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.
Susan
April 28, 2015
Just don’t substitute the sweet potato flour for the butternut squash flour like I did… epic fail!
Amanda Paa
April 28, 2015
good to know Susan! did it not hold together? or was it too dry?
Susan
April 29, 2015
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!
fabiola@notjustbaked
April 18, 2015
Gorgeous photos Amanda! That flat bread with the beautiful vegetables looks amazing.
Amanda Paa
April 18, 2015
Thank you Fabiola :) Can’t get enough spring eats right now!
Heather @ Cook It Up Paleo
April 18, 2015
This looks so delicious! I’ve got to get myself some of that squash flour!
Shaina
April 17, 2015
These look absolutely perfect. I’ve been craving anything green and fresh, and this flatbread is the perfect vehicle.
Amanda Paa
April 17, 2015
Thanks Shaina, feels good to finally see spring here in minnesota right?
Tessa@TessaDomesticDiva
April 17, 2015
Wow! Another flour I want to try! I wonder if there is a way to fresh and dehydrator too. That would take some experimenting,for sure! Nice work Amanda, so beautiful to look at!
Ksenia @ At the Immigrant's Table
April 17, 2015
Amazing!!! And how perfect for you, squash flour :) It’s a match made in heaven. Now, to find butternut squash flour in Canada.
Crista
April 17, 2015
That looks and sounds amazing… plus the color is beautiful…
Amanda Paa
April 17, 2015
spring vibes! i’ll make it for you when you come visit :)
Hannah @ CleanEatingVeggieGirl
April 17, 2015
Thank you so much for this! I pinned it :) I’m excited to try out butternut squash flour for the first time!
Amanda Paa
April 17, 2015
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 :)