AIP Chicken and Mushroom Flatbread

Category: Main Dish

Servings: 4



  • 1/2 cup tapioca flour
  • 1/2 cup cassava flour
  • 1/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup coconut oil
  • 1 Tbsp olive oil
  • 1 gelatin egg, beaten (1 tbsp gelatin mixed with 1 tbsp cool water + 2 tbsp boiling water)
  • 2 1/2 tsp finely chopped fresh rosemary
  • 3 tbs finely chopped garlic
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • olive oil and extra sea salt for garnish
  • 1 lb chicken, thinly cut breasts
  • 1 cup spinach
  • 1 cup baby portobello mushrooms, sliced


  1. Preheat oven to 405 degrees F.
  2. Season chicken with 1 Tbsp olive oil, 1 tsp rosemary, and salt, to taste. Bake chicken for 20-25 minutes, or until internal temperature reaches 165 degrees F.
  3. Once you have removed the chicken from the oven, preheat oven to 450 degrees and place a pizza stone, or a cast iron skillet, in the oven to heat.
  4. In a large bowl, mix together tapioca flour, coconut flour, cassava flour, garlic powder, onionpowder, sea salt, garlic, and rosemary. Then, add in coconut milk and melted coconut oil.
  5. In a separate bowl, mix together gelatin egg by mixing 1 Tbsp gelatin with 1 Tbsp cold water. Addin 2 Tbsp of boiling water. Once the ‘egg’ is thoroughly combined, add it to the large bowl.
  6. Lightly oil a sheet of parchment paper. Using a spatula, spread mixture on the parchment paperso it lays about ¼ inch thick.
  7. Remove the pizza stone or cast iron skillet from the oven and place parchment paper with doughon the stone. Place stone in the oven and bake for 10 minutes.
  8. Meanwhile, saute mushrooms in 1 Tbsp of olive oil and season with salt for 3-5 minutes.
  9. Remove flatbread from oven, place spinach, mushrooms, and thinly sliced chicken on flatbreadand bake for an additional 5 minutes.
  10. Serve immediately and enjoy!