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A healthy grain free flatbread recipe that is quick and easy. Yeast-free, dairy-free, & egg-free!

Grain-Free Potato Flatbread

  • Author: Laurel
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: side
  • Cuisine: dairy-free, egg-free, grain-free, nut-free, refined sugar-free, soy-free, sugar-free, vegan, vegetarian


A healthy and grain-free potato flatbread made with protein rich garbanzo bean flour. An easy and healthy recipe.


  • 1 - 10 oz . russet potato (, peeled and cut into cubes)
  • 1 tablespoon psyllium husk mixed with 1/3 cup water
  • 2 tablespoons olive oil
  • 1 cup garbanzo bean flour
  • 2 teaspoons Itallian seasoning
  • 1 teaspoon pink salt
  • 1/2 teaspoon garlic powder


  1. Preheat the oven to 350 degrees. Line a baking sheet with a silpat (also called a silicone mat) or parchment paper.
  2. Fill a small pot with water and bring it to a boil. Add in the chopped potato and boil until fork tender. Drain and add the potato to a food processor. Process until smooth, scraping down the sides as needed. Add in the psyllium husk and water mixture and the oil and process to combine.
  3. While the potato is boiling, whisk together the garbanzo bean flour, Italian seasoning, salt, and garlic powder.
  4. Add the potato mixture into the dry ingredients and stir to combine.
  5. Dump the dough onto the prepared tray. Using the back of a spatula, spread out the mixture making sure it is an even 1/4 inch thick. If you are having trouble with the mixture sticking to the spatula, clean off the spatula and spray it with a bit of oil and try again.
  6. Bake for 30 minutes at 350.