Grain Free Flatbread with Spinach and Egg

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Grain Free Flatbread with Creamed Spinach and Fried Egg
Wellness Mama » Blog » Recipes » Grain Free Flatbread with Spinach and Egg

I’m so excited to share this grain-free flatbread recipe with you — it’s become a favorite in my house and I know you’ll love it too! There are three parts to this recipe, but it’s actually really easy to put together. You can also make any of the three recipes as a stand-alone side dish.

When making the switch to grain free, one of the biggest things most people miss is baked goods …

I’ve tinkered and toyed with so many different gluten and grain-free recipes and this one is by far my favorite for flatbread. Of course, these “alternative” flours can get expensive, especially if you’re like me and like recipe testing and trying new things. TIP: I get all my ingredients for this recipe at Thrive Market. They have everything I need at huge discounts, delivered right to my “test kitchen” for free!

The flatbread is so versatile. You can turn it into a pizza (my kids love that!), use it to scoop up dips or simply top it with some (grass-fed!) butter and jam. My favorite way to eat this flatbread is to make it into little English muffin-sized rounds and top them with creamed spinach and an egg fried up in lard.

It’s great for breakfast (a clean, healthy, modern take on eggs Florentine) or do as we do in my family every so often and enjoy it as breakfast-for-dinner!

Grain Free Flatbread with Creamed Spinach and Fried Egg

Grain Free Flatbread Recipe with Spinach and Egg

Paleo flatbread with creamed spinach and fried egg is a delicious meal for breakfast, lunch, or dinner.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 249kcal
Author Katie Wells


3 flatbreads



  • Whisk all the flours and salt together.
  • Add the water and stir until completely smooth.
  • Heat a nonstick skillet over medium heat and lightly grease the pan with a paper towel dipped in coconut oil or ghee.
  • Pour a third of the batter into the pan.
  • Let the bread cook and firm up on one side before flipping it over.
  • Cook the breads for roughly 2 minutes on each side, then reduce the heat, cover, and cook until firm and golden, taking care not to burn.
  • Repeat for the other two breads.


Nutrition Facts
Grain Free Flatbread Recipe with Spinach and Egg
Amount Per Serving (1 batch)
Calories 249 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 2.5g16%
Sodium 1760mg77%
Carbohydrates 33.5g11%
Fiber 13.9g58%
Protein 8.3g17%
* Percent Daily Values are based on a 2000 calorie diet.


The possibilities for using this flatbread are endless — use them as a wrap, a pizza crust, or just as you would a piece of toast!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Coconut Creamed Spinach

What to do

  1. Heat coconut oil in a large skillet and cook the spinach until just wilted.
  2. Transfer the spinach to a colander to drain out the excess water.
  3. In a small saucepan, sweat the shallots and garlic.
  4. Whisk in the coconut milk, mustard, lemon juice, and nutmeg.
  5. Cook and reduce slightly.
  6. Press all the excess water out of the spinach and return to the large skillet over medium heat.
  7. Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook—we want the spinach to still stay bright in color!
  8. Season with salt, pepper, and lemon zest. Serve warm.

Fried Egg

  1. Heat lard in a frying pan over medium heat.
  2. Crack in three eggs and let the edges crisp up.
  3. Cover and reduce the heat slightly so that the whites become firm but the yolks stay nice and runny.
  4. Top with a sprinkling of Maldon’s perfect flaky sea salt.

What foods do you miss since switching to healthy living?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


44 responses to “Grain Free Flatbread with Spinach and Egg”

  1. Shelagh Avatar

    Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
    Many thanks.

    1. Wellness Mama Avatar

      They are not the same “Although many people use the name arrowroot interchangeably with tapioca flour, they are not the same at all. They are both procured from tropical root vegetables, but entirely different plants. Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root. They are both gluten-free, so they are popular thickeners for those with gluten sensitivities. While both arrowroot and tapioca are used to thicken sauces, soups and such, they are just different enough to make it important for you to know the differences so that you can use them for top results.” (source)

  2. Corey Avatar

    How can i make the recipe nut-free? What flour can i use to substitute the almond flour?

  3. Michèle Avatar

    I made these a few times and they were just excellent. I was so impressed! I made double batch!

    The only thing I changed is the amount of salt: they tasted a bit too salty for me, so I put 1/4 tsp instead of 3/4 tsp… then they were perfect! 🙂

    Thanks for the recipe 😀

  4. Amber Avatar

    5 stars
    I just wanted to stop by and say I made these this morning and they were awesome!!! The texture was soft and pliable they were so yummy. My husband this morning said” baby can you make some kind of bread to go with my eggs?” I thought about this recipe I seen you post a few days ago and decided to try it. I’m so glad I did . The recipe said to pour it and my batter was more like dough so I added a little bit more water about 1/8 cup. It made 4 breads about 4.5 inches. My husband used his like a burrito and I decided to see how it worked for a breakfast pizza…..amazing!!

  5. Megan Avatar

    This looks good. I’m going to give it a try, but I have a question…
    The instructions for the creamed spinach reference nutritional yeast and nutmeg, but they aren’t in the ingredient list. Are they optional or important?

  6. Jennifer Avatar

    I made these and they were excellent! My kids loved them for flatbread pizza and I loved them with the creamed spinach and egg! I did have quite a bit of trouble with the flatbread sticking to the pan. Any tips on how to prevent sticking? I used a nonstick pan coated with ghee. Thanks!

  7. pamela Avatar

    I bought both arrowroot and tapioca flour from the local health food shop in the same brand to experiment with them. However I noticed that the arrowroot ingredient listing is “tapioca starch” and the flour says it is “tapioca”. I googled arrowroot and one website indicated that arrowroot came from another plant entirely. Have I got the correct product? I really want these flatbreads to have a good texture !!!

  8. Debbie Dillon Avatar
    Debbie Dillon

    4 stars
    Never heard of a knob of lard. How much is that?

  9. Colleen Avatar

    Hi Katie!
    What is the name of the Ghee you use? I tried clicking on the link above and it went to coconut oil. Thanks! So eager to try this recipe!

  10. Vanessa Avatar

    Hi WM – love you and all that you do. Quick question, you mentioned a non-stick skillet… I have been using them because they are so convenient, but I’m worried about the non-stick chemicals. Is that not a concern of yours? Many thanks,

  11. Teresa Farrell Avatar
    Teresa Farrell

    Hi there Katie.
    Love the look of this recipe and will try it. Just one query…Isn’t tapioca a grain? As I’m not grain-free, just wanting to reduce gluten a little, it doesn’t matter to me. I’m just curious in case I want to recommend it to someone who IS grain-free and would like to get my facts straight.
    Best regards,

  12. Angelle Avatar

    Is the lard you use animal-product-free? Just curious.

  13. Donna Avatar

    Sounds delicious!
    I didn’t see how much nutritional yeast and nutmeg go into the spinach.

  14. Rachel Avatar

    I’m out of arrowroot and I just went shopping! Can I double the tapioca flour instead?

  15. Shelagh Avatar

    Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
    Many thanks.

  16. Jennie Avatar

    In step 2 of the instructions for the spinach you say to add nutritional yeast and nutmeg. However, they are not listed in the ingredients list. How much yeast and nutmeg should be used? I would like to make this as I recently had creamed spinach for the first time and really enjoyed it. Thanks and have a great day! Jennie

  17. Amber Avatar

    I’m allergic to almonds, but other nuts are ok. What else could I use?

  18. Virginia Miner Avatar
    Virginia Miner

    Wouldn’t the flatbread have a very high glycemic load with all that starch?

4.36 from 14 votes (11 ratings without comment)

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