Easy delicious gluten-free zucchini flatbread recipe

I’m still looking for recipes that are a bit more keto-friendly. Not that we are following a Keto diet, but I do try to stay away from bread. But I just love a hand-held lunch! Short of wrapping everything in lettuce, which is fine in many occasions, but not ok for me every day, I am always looking for a low-carb and tasty bread substitute.

Gluten-Free bread replacement

Enter this gluten-free flatbread. Made with four simple ingredients, this flatbread sure does go a long way toward making me not regret avoiding bread and tortillas!

Tonight, I made some flatbreads while Tony cooked up some rice and some chicken thighs . Yep, I realize rice is as carb-loaded as bread. Stay with me here! It’s all about cutting back!

Layering rice, chicken, cheese, sour cream, salsa, and guacamole with the flatbread (in place of tortillas), Tony put together a really tasty stacked enchilada. Tomorrow I’ll use another flatbread with some deli meat and veggies, for a yummy lunch wrap.

Note the asterisks! I didn’t use parchment the first time and it was hard to remove the flatbread from the pan. I also always get in a hurry and don’t squeeze my zucchini. I usually have to let the baked bread rest on a cooling rack for quite a while to help it dry out.

When we travel, we carry our Cuisinart blender. It’s not a large capacity so I think I would do half a recipe at a time, which will make a 9-inch or 10-inch flatbread per blender-load.

Gluten-Free Zucchini Flatbread

The ingredients:

1 whole Zucchini

1 cup Cheese, shredded

2 Eggs

1 scoop Psyllium Husk or other fiber

Grab the shredder

• Shred the zucchini. It’s probably best to squeeze out the excess moisture, but I’m always too impatient.

• Shred the cheese

• Add all four ingredients to a blender and blend it up until it looks like a smoothie.

Bake it up

• Preheat oven to 350 degrees. Oh, should I have mentioned that earlier? That will teach you to read all the way through before you start. LOL

• Spread out the batter a cast iron skillet or any baking dish, lined with parchment

  • I didn’t use parchment the first time. My finished flatbread was difficult to remove from the pan.If you use a 9-inch or 10-inch pan, you’ll make two breads

  • If you want one big bread, spread it out on a cookie sheet (on parchment).

  • Spread it thick enough to hold ingredients after baking, and fill the whole pan evenly with no holes.

• Bake at 350 for 18-20 minutes