For people who are gluten-intolerant or react to commercial yeast, this flat bread can be eaten plain, toasted, or used as a pizza crust.


  • ¾ cup gluten-free all-purpose baking flour 
  • ¾ cup tapioca flour or starch 
  • ½ cup nut flour
  • ¾ tsp sea salt
  • 1 tsp baking powder (sodium-free and gluten-free)
  • 1 tsp baking soda
  • 1½ tsp xanthan gum (helps non-gluten recipes rise)
  • 1 Tbsp coconut or olive oil
  • ½ cup non-dairy sour cream or firm tofu 
  • ¼ cup egg whites or equivalent
  • ½ cup water


Put everything in a food processor and mix well.

Spray a 10 x 12 or 9 x 13 cookie pan with coconut oil.

Pour into pan and smooth out flat. May spray top with coconut or olive oil to help smooth it out.


Place in oven preheated to 400 degrees F and bake for 20-25 minutes.

When done remove from oven and allow to cool. Refrigerate when cooled as there are no preservatives.


Cut into squares. Can eat it plain or toasted or as pizza.