This AIP Sourdough Flatbread Recipe is paleo, vegan, grain-free and absolutely delicious. This recipe is very versatile and makes an amazing pizza crust!
In this variation, wild leeks/ramps are lightly brushed with olive oil and sprinkled with sea salt as a simple garnish to this tasty treat. This completely AIP and grain-free Sourdough Flatbread recipe uses AIP sourdough starter in lieu of yeast to create a very subtle rise and wonderful soft texture to the dough.
Here’s what you’ll need for this AIP Sourdough Flatbread:
- grain-free sourdough starter
- cassava flour
- tigernut flour
- coconut flour
- garlic powder (optional)
- honey or maple syrup for vegan option
- olive oil
Here’s how you make this AIP Flatbread
In a large bowl, combine warm water with olive oil, honey or maple syrup and active grain-free sourdough starter. In a separate bowl, combine the cassava flour, tigernut flour, coconut flour, garlic powder, and sea salt. Add dry ingredients to wet until dough comes together. Gently knead dough with your hands and form into a ball. Transfer dough to a parchment-lined baking sheet. Flatten and shape into a large rectangle, drizzle with olive oil and let rest in a warm place for 45-60 minutes.
As your dough rests, prepare your desired toppings. For this variation, I am using wild leeks. Bake flatbread in the middle rack of oven until golden brown, about 14-16 minutes, rotating pan 180 degrees halfway through baking.
AIP Sourdough Flatbread FAQs
What are wild leeks?
Wild leeks, also known as ramps, are a symbol of spring season for many of us here in Toronto. Ramps are actually native to the eastern United States and Canada, where they grow wild in forests.
Sweet and oniony and yet simultaneously garlicky (aka heavenly), ramps are one of my favourite springtime treats that I’m lucky enough to get through my weekly organic food bin by Mama Earth Organics. I eagerly await their arrival each year and when they’re here I use them every way I can. Sliced raw to add a zing to salads, mixed in with basil and parsley into a wild leek pesto, sautéed with mushrooms as a pizza topping, and the list goes on.
To prepare the ramps, trim roots from bulbs, wash and pat dry. Lightly brush ramps with remaining olive oil and press into dough into any desired decorative pattern. Sprinkle with a dash of sea salt and bake 14-16 minutes or until edges are golden brown.
How do I serve this flatbread?
Serve as an appetizer alongside your favourite grazing/charcuterie board, with breakfast, or as a delicious accompaniment to your mains. This flatbread is also a great base for pizza. I’d suggest baking the flatbread for 10 minutes without your toppings, and then turn the heat up on the oven slightly and bake for the remaining 4-6 minutes with your toppings on.
Can I make this flatbread without wild leeks?
Absolutely! Wild leeks are only in season for such a short time and are quite pricey. Make this anytime using regular leeks, green onions, pesto fresh herbs or any other vegetable toppings (like sliced zucchini) that you enjoy!
Can I make this using yeast?
Most likely, but unfortunately I cannot tolerate conventional yeast so haven’t tested this variation.
If you loved this AIP Sourdough Flatbread recipe I would appreciate it so much if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious
Looking for more AIP Sourdough recipes? Check out:
PrintAIP Sourdough Flatbread (vegan, paleo)
- Total Time: 1 hour 29 minutes
- Yield: 1 flatbread 1x
Description
This AIP Sourdough Flatbread Recipe is paleo, vegan, grain-free and delicious. Top with anything your heart desires or use as a pizza crust!
Ingredients
- 1/2 cup + 2 TBSP warm water
- 1/4 cup + 2 TBSP olive oil, divided
- 2 TBSP active sourdough starter
- 1 tsp honey or maple syrup
- 1/2 cup cassava flour
- 1/2 cup tigernut flour
- 1/2 cup coconut flour
- 1 tsp garlic powder
- 1 tsp sea salt + more for garnishing
- toppings of choice (I used 1 small bunch wild leeks (leaves, bulbs and stems included)
Instructions
- Line a baking sheet with parchment paper.
- Combine warm water with 1/4 cup olive oil, honey or maple syrup and active grain-free sourdough starter in a large bowl.
- In a separate bowl, combine the cassava flour, tigernut flour, coconut flour, garlic powder, and sea salt.
- Add dry ingredients to wet until dough comes together. Gently knead dough with your hands and form into a ball.
- Transfer ball of dough to the parchment-lined baking sheet. Using your hands, flatten dough into a disk and cover with another piece of parchment paper. Use a rolling pin to roll the dough out into to a rectangle about 1/2 inch thick.
- Drizzle 1 TSBP olive oil onto the top of the dough and use hands to ensure the whole surface of the dough is covered (coconut flour is very absorbent so it will likely soak it right up). Cover with plastic wrap or tea towel and let dough rest in a warm place for 45 – 60 minutes
- While the dough rests, prepare your toppings. If using wild leeks, you want just enough leeks to decorate the surface of your flatbread. Trim roots, clean leeks in warm water and pat dry.
- Preheat oven to 450F.
- After 45 minutes – 1 hr, uncover dough. Brush leeks with remaining TBSP olive oil and press into dough into any desired decorative pattern. Sprinkle with a dash of sea salt.
- Bake flatbread in the middle rack of oven until golden brown, about 14-16 minutes, rotating pan 180 degrees halfway through baking.
- Transfer to a cooling rack to cool before slicing.
- Prep Time: 75 minutes
- Cook Time: 14 minutes
- Method: Baking
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Olivia
Finally made this with some ramps. Unfortunately I left the ramps lingering for a few days. The leaves were mostly wilted. However, I like this flatbread more than the last time I baked it. Thanks, Nicole! XX
Teri
Hi Nicole,
Do you think there is any point during the process of this bread that it could be frozen to be used at a later date? This is the kind of item I would like to prep a few of in advance so I have them on hand for later.
Thanks,
Teri
Nicole Charles
Hi Teri, I haven’t experimented with freezing pre-baking but regularly bake multiple loaves, slice them and freeze them. The bread freezes and re-toasts amazingly well.
Leen
I love it! I suppose leaving the coconut out is not possible?
Sadly cannot eat too much of this coconut-flour…
Nicole Charles
Hey Leen! Glad you enjoyed. I haven’t tried this recipe without the coconut flour so can’t offer a sub but you’d definitely need to replace rather than simply omit because it’s important here for the texture
Rebecca Tulloch
So good! Best AIP flatbread recipe I’ve ever made! I used spring onions instead of wild leeks. Can’t wait to experiment with different flavours!
Nicole Charles
Hi! Thanks so much for your review! This flatbread also makes a good pizza crust! Especially if you pre bake it and then add the toppings at the end for the last few minutes with the oven turned up a bit.
Rebecca Tulloch
Great idea, I’ll give pizza a go. Thanks Nicole!
Nicole
This looks like another amazing recipe! I was specifically looking for sourdough pizza base- I guess this would suit? I wonder if I should pre-bake it before covering with lots of toppings. What do you think?
Nicole Charles
Hey Nicole! Yes it’s a very versatile base! I’d recommend baking it for 10 mins without the toppings and then you could turn up the temp to 500F (or keep at 450), and bake for another 4-5 mins with the toppings. Do let me know how it goes!