Two Ingredient Flourless Flatbreads

These quick and easy flatbreads (or pizza bases!) need just TWO ingredients and no yeast- Just blended oats! Made with no flour, they are versatile, chewy and durable, and are naturally gluten free, vegan, dairy free and wheat free! There is also a paleo version too!

EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

PSSST- Want a STEP-BY-STEP video for this recipe? See the paleo version below or this very version here

Hey guys!

Guess what time it is? It’s time for Natalie to take center stage and share a delicious recipe! She’s taken a slightly different direction this month- Previously, she’d shared this rocky road inspired ice cream, this cookie inspired ice cream, and a cinnamon roll in smoothie form. Today, she’s embracing her savory roots (WHAAAAAT? No banana?!) and sharing a fool-proof DELICIOUS and versatile flatbread recipe! 

PS- Want a GRAIN FREE VERSION OF THIS RECIPE? SEE HOW EASY IT IS WITH THE VIDEO BELOW! 

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EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

I can make banana ice cream with my eyes closed, but I’m not sure I could make a curry from scratch even with a recipe right in front of me. I can tell if a cake is done by smell, but I burn kale chips nearly every time I make them. I’ve heard people say that baking is harder than cooking because it requires more precision. I don’t understand those people. Sure baking requires measuring spoons and leavening agents, but you get to skip over the really tricky stuff like pairing spices and reducing sauces and whatever the heck braising is. Bottom line: savory cooking is not my forte. And that’s putting it gently.

I can tell if a cake is done by smell, but I burn kale chips nearly every time I make them. I’ve heard people say that baking is harder than cooking because it requires more precision. I don’t understand those people. Sure baking requires measuring spoons and leavening agents, but you get to skip over the really tricky stuff like pairing spices and reducing sauces and whatever the heck braising is. Bottom line: savory cooking is not my forte.

Bottom line: savory cooking is not my forte.

And that’s putting it gently.

Editor’s note- Lies. Have you guys seen her savory muffins or her  dumplings? I’m tempted to send Nat a black quill and have it give her a painful tattoo…

EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

But every once in awhile with a lot of luck on my side, I manage to pull off something not sweet. Especially when it’s ridiculously simple. And fast. And teeters on the line between baking and cooking. Fortunately, this Easy 2 Ingredient Flatbread is all of those things!

There are 2 kinds of flatbread: the kind you roll and the kind you pour. Actually, that’s a lie. There are more than two because there is also the kind you buy already made. But just stick with me on this oversimplified flatbread logic, okay?

The tricky part about roll-out flatbread is making a dough that is dry/firm enough to be rolled, but not so dry that it turns into a parched flatbread desert (I just spelled that dessert on accident…all this savory talk is clearly messing with me!) after cooking. This is extra tricky when you are working with gluten-free flours.

But pour-out flatbread is a game changer, because you are working with a batter, not a dough. That means more moisture and less time spent kneading and rolling and praying it makes it to the pan in one piece. Think: pancake technique, but less fluff more flat.

EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

This recipe uses rolled oats ground up, which is one of my favorite flour-like substitute for using on its own because it has natural, sticky, non-gluten binding power to it. So after baking the flatbread has great texture. That oat stickiness also means that the batter will thicken the longer it sits, so mix and cook immediately. Or if it does get too thick to pour, add more milk before cooking.

I really like this 2 ingredient flourless flatbread for dipping, without the herbs for making open faced PB&Js (sounds weird, but good), or for cutting into triangles and toasting in the oven for crispy “chips”. You can add in any herbs or spices or seasonings you like. I went with salt, rosemary, thyme, and nutritional yeast—very good combo.

You better believe there was a large small part of me that considered skipping the herbs, tossing some cinnamon and coconut sugar into the mix, and taking this flatbread straight back to the sweet filled recipe land I come from. But I stuck it out savory style until the end to break the multi-week sweet recipe only streak I’ve been on.

Now excuse me while I go make a large bowl of ice cream.

EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

Editor’s note- I love making these with cinnamon, raisins, and coconut palm sugar for a cinnamon/raisin style twist or as Natalie has done, with rosemary and sea salt. If you choose to use them as pizza bases, be sure to cook them completely and allow them to cool. Do not go too heavy on the toppings, unless you make your flatbreads thicker than normal. When I did this, it fell apart.

If you don’t have any milk/non-dairy milk, feel free to use water- Although you will definitely need to add a pinch of sea salt/herbs. 

EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

PALEO FRIENDS- Enjoy a THREE Ingredient version of this recipe in either FLATBREAD Form or in a PIZZA BASE form

Make these healthy two ingredient flourless flatbreads and never buy a loaf (or…flat loaf) of bread again! 

Healthy Two Ingredient Flourless Flatbreads
Serves 1
These quick and easy flatbreads (or pizza bases!) need just TWO ingredients and no yeast- Just blended oats! Made with no flour, they are versatile, chewy and durable, and are naturally gluten free, vegan, dairy free and wheat free! There is also a paleo version too!
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Ingredients
  1. 1/2 cup + 1 T gluten free rolled oats
  2. 1/4-1/3 cup milk of choice
  3. pinch sea salt
  4. Herbs etc, as desired (optional)
Instructions
  1. Blend your rolled oats until a fine powder remains.
  2. In a mixing bowl, combine the flour and non-dairy milk. Stir to combine.
  3. Add the salt and any optional extra seasonings. Mix.
  4. Spray/coat a skillet with coconut oil.
  5. Before turning the heat on, pour the batter into the pan. Using the back of a spoon or a spatula, spread into a thin circle (6-8” diameter).
  6. Turn on the heat to medium-high.
  7. Cook for 2-3 minutes or until you can see dry patches on the top surface.
  8. Flip. Cook for another 2-3 minutes on the second side.
  9. Remove from the pan. Let it cool briefly before eating.
Notes
  1. For chips: Cut into triangles. Bake for 10-15 mins at 425F.
  2. Please see above for paleo options.
The Big Man's World ® https://thebigmansworld.com/
Feeling lost on what to top this flatbread with? 

This cheesy vegan pesto would make the perfect pizza sauce. 

A dash of this silky caramel sauce would cure any sweet tooth! 

Enjoy a Fall inspired flatbread with this extra sweet applesauce.

EASY and healthy TWO Ingredient Flourless Flatbreads (or pizza bases!)- Yeast free and based off oatmeal, this easy and delicious 2 ingredient flatbreads are versatile and can be sweet or savory! There is a tested paleo option too! {vegan, gluten free, dairy free recipe}- thebigmansworld.com

Friends, make sure you’ve connected with Natalie, not just on her blog, but via social media- She can be found on Facebook, Twitter, Instagram, Youtube and Pinterest

What do you usually top your bread/toast with?

Sweet style breads or savory style breads? 

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Categories:

Clean eating diet food gluten free Healthy Paleo Recipes recipe vegan

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Comments

45 thoughts on “Two Ingredient Flourless Flatbreads

  1. What a fun idea! I love oats in the morning, and I love oats at midday…so it stands to reason that I would also love oats at night. In pizza form. YES! 🙂

  2. I have dabbled in Paleo type of eating…and going without breads/wraps is the worst!! This is a great option!! I am going to go grain-free in December…so I would probably have to play with coconut flour…

  3. I see you found my small sauce recipe stash too, thank you for linking to those! I’m thinking cinnamon raisin flatbread ice cream burrito with caramel sauce next time I make it. Oh and sprinkles…duh!

  4. Hi,

    I’d like to try this recipe however would you please tell me what the T stands for in “1/2 cup + 1 T gluten free rolled oats” ?

    Sorry if the question seems stupid or awkward.

    Thanks for your feedback.

    Madjid

  5. I admit I almost cried when I found this recipe (linked from the Chunky Monkey Breakfast Pizza recipe). It is SO DIFFICULT to find wheat, soy, and egg-free crust recipes. I’m so excited to try this!!!

    1. I totally agree with Kristen’s comment above!!! My toddler is sensitive to most of the common allergens but she gobbled two of these up in a matter of minutes! I can’t wait to try the different variations. I’m curious if you have tried making a big batch of these and freezing them? Thank you SO MUCH for this recipe!

  6. If you were to bake these in the oven instead of cook on the stove, what temp and how long would you bake it for? Thanks!

      1. I tried it last night and this morning with great success! Prepare as stated then i put the dough on a parchment paper lined pan. I used a spatula dipped in water (after each spread) to flatten and form dough into a pizza crust shape. I baked the crust at 425 degree for 15 minutes then topped with sauce and toppings and baked 5 minutes longer. So delicious! I made breakfast pizza for my kids today and added date sugar and cinnamon to the dough, baked 20 minutes and then let cool for a few. Topped with Kite Hill cream cheese, strawberries, coconut sprinkles and cinnamon. It was a huge hit! Thanks for this super easy and versatile recipe!

  7. I’ve never used oats, I never ate oatmeal, so I’m kind of confused. Can you use the Quaker gluten free quick oats for this, or does it have to be old fashioned oats?!

  8. Can you tell what the oats measure after you run them through the food processor? I’d like to try making these with a bag of oat flour I already have (I don’t have a food processor) and am not sure how much to use.

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