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Yucca Flatbread

Indulge in the delicious and nutritious combination of yucca root and almond flour flatbread. Yucca is a great source of fiber and vitamin C, while almond flour provides healthy fats, protein, and magnesium for a satisfying and nourishing meal.


1 yucca root (about 1 lb)

1/4 c almond flour

1/4 c avocado oil (save some for the drizzle at the end)

1/2 tsp garlic powder

2 tsp rosemary (fresh is preferred, but dried works as well)


  1. Preheat oven to 350 deg F and prepare a baking sheet with parchment paper.

  2. Peel, chop, then boil yucca root until fork tender.

  3. Add yucca root and oil to blender and blend until it reaches a sticky dough consistency.

  4. Transfer to mixing bowl and add remaining ingredients.

  5. Spread out on parchment paper-lined baking sheet.

  6. Top with desired toppings (I used zucchini, tomato, and red onion).

  7. Bake for 25-30 minutes or until golden brown.

Keep in an airtight container in the fridge for a few days or in the freezer for a week or so. To reheat, use the air crisp setting on an air fryer or 400 deg F in the oven.


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