Gingerbread Flatbread with White Chocolate & Peppermint
Prep time
Cook time
Total time
Serves: 10
  • 1 cup Tapioca Flour
  • ¼ cup + 2 Tbsp coconut flour
  • 3 Tbsp flaxseed meal
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp allspice
  • ½ cup olive oil
  • ½ cup warm water
  • ¼ cup coconut sugar
  • 2 eggs, whisked
  • 6 oz white chocolate
  • 6-8 peppermints crushed
  1. Preheat oven to 450 degrees. Place baking stone in the oven while it preheats.
  2. Meanwhile, mix Tapioca Flour, ¼ cup Coconut Flour, Flaxseed Meal and Salt and spices in a bowl.
  3. Add olive oil to a large measuring cup and then add warm water and sugar. Add eggs to this mixture and slightly whisk until mixed.
  4. Combine dry and wet ingredients, mixing thoroughly.
  5. Add additional coconut flour as needed. It should end up being a very sticky dough that can be flattened with a spatula.
  6. Let sit a few minutes to let coconut flour absorb water.
  7. Pour onto parchment paper and spread with spatula to ¼-1/2 inch thick, making as many flatbreads as you would like.
  8. Carefully place parchment paper on pizza stone and bake 8-12 minutes or cooked through but still soft.
  9. Remove and let cool.
  10. Meanwhile melt chocolate in a double broiler and drizzle all over the crust.
  11. Top with crushed peppermint and let set.
  12. Cut and Enjoy!
Recipe by Simple Roots at