I’m always on the lookout for low carb bread substitutes. Always. I imagine heaven to be filled with piles of low carb, grain-free bread…
Today I present to you my latest adventure in this quest for heavenly bread: Zucchini Flat Bread. It’s a simple, low carb flat bread that’s sturdy enough for a little sandwich (try tomato and fresh basil for a really refreshing, garden-fresh flavor) and quick enough to throw together right before dinner.
There are many ways that you could use this real food flat bread: wraps, sandwiches, or simply to serve alongside dinner. It’s a great snack on its own too!
4 cups zucchini, shredded (about 2 zucchini)
¼ cup coconut flour
½ cup nutritional yeast
¼ teaspoon black pepper
¼ teaspoon sea salt
12 basil leaves
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Run the zucchini through a food processor with the grating attachment. Place the shredded zucchini in a colander for 15 minutes, to allow for draining. Place the shredded zucchini in the center of a paper towel and wring out any remaining excess liquid. The zucchini will be reduced to about 2 ½ cups.
In a large mixing bowl beat the eggs lightly. Add the coconut flour, nutritional yeast, black pepper and sea salt. Mix until fully combined. Fold in the shredded zucchini.
Divide the batter into 4 equal portions. Spread each portion out on the parchment paper lined baking sheet into squares that are roughly 4.5” x 4.5” x .25”.
Bake in the preheated oven for 12 minutes. Flip the flat breads. Bake for an additional 5 minutes, or until golden on top.
Slice the tomatoes into four ½” slices. Cut the flat breads in half, and sandwich each with a slice of tomato and 4 basil leaves. Enjoy!