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Flatbread/Pizza Crust And Psyllium Husks???

I have a new obsession – flatbread! I’ve already made it twice this week. I made a flatbread pizza that I topped with marinara, roasted veggies, and chicken and the flatbread pictured above that I served with olive oil, balsamic vinegar, and Italian spices. And next I’m going to use it to make a Mexican Flatbread Pizza. Yum!- I can’t wait!

You might be wondering what in the world psyllium husks are. Psyllium husks can be used as a replacement for xanthan gum and pectin (which I usually use to help bind and add stretchiness). When you mix the psyillium husks with water it makes a thick glutenous-like substance that works wonders for gluten free baking. It makes the bread soft and tender while still holding together very well.

I first heard of psyllium husks a few months ago from Amy over at simplysugarandglutenfree.com . Since then I’ve seen psyllium husks in tons of gluten free recipes. Psyllium is a fiber used in colon cleansing and it can be found at amazon.com or at your local health food store. Be sure to look for “whole psyllium husks”. I don’t think I’ll ever be able to go back to xanthan gum again!!! So here’s my flatbread recipe using psyllium husks:

UPDATE: I’ve found that ground chia seeds can be used as a 1:1 substitute for psyllium husks (but not flax seed) but the psyllium husks lend a better texture.

Works great with my Mexican Pizza and BBQ Chicken Pizza 🙂

4.5 from 4 reviews
Flatbread/Pizza Crust And Psyllium Husks???
  • ½ C Warm Water
  • 2 Tbsp. Psyllium Husks or Ground Chia Seeds
  • 1 C Blanched Almond Flour, Honeyville Brand
  • ½ C + 2 Tbsp. Tapioca Or Arrowroot Flour + Extra For Hands
  • ½ Tsp. Baking Soda
  • 1 Tsp. Italian Seasoning (optional)
  • ½ Tsp. Salt
  • 1 Tsp. Olive Oil
  • 1 tsp. Apple Cider Vinegar
  • 1 Large Egg
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, mix together almond flour, tapioca flour, salt, Italian seasoning, and baking soda. Set aside.
  3. In a small bowl, mix together the warm water and psyllium husks. Stir until thick. For chia seeds: Stir and set aside for about 3 minutes, or until thick.
  4. Add the psyllium mixture, vinegar, olive oil, and egg to the dry ingredients and mix well (I use a stand mixer). Mixture will be thick and sticky.
  5. Spray a pizza stone with cooking oil and sprinkle with tapioca flour.
  6. To prevent sticking, keep hands well-coated with tapioca flour and press into pan until desired thickness. (If your batter is extremely sticky, sprinkle a small amount of flour onto dough as needed)
  7. Bake for 7-10 minutes, or until crust slightly starts to brown and feels firm to the touch.
  8. Add toppings (if using) and bake an additional 10 -15 minutes, or until crust is nicely browned and toppings are melted.


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  1. Yummy! This looks like a must-try recipe!

  2. Looks really good and Husk stuff is cool!

  3. Anonymous says:

    how bout some on sunday when we’re over?

  4. grain free bready side?! Count me in!

  5. Psyllium husks? I’ve seen them around but never knew how they could be used. Thanks for this fantastic recipe! We hope to see you back again at this week’s Allergy-Free Wednesdays!
    ~Michelle, AFW Hostess

  6. Hi There,

    I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here:


    Please join us again if you can this week for more allergy-free fun and inspiration.

    Be Well,

  7. I’ve been obsessed with psyllium husks lately too, thanks to Amy! They really work wonders 🙂

  8. Thank you everyone for all the nice comments! And thank you Amber for featuring me on Allergy Free Wednesdays!


  9. Stephanie says:

    A “flax egg” works fine in this recipe 🙂

  10. Hi Stephanie-
    Thanks for letting us know that a flax egg works! I appreciate the feedback 🙂

  11. Must a pizza stone be used? Can I use a baking tray?

  12. the-is-
    I’ve only used a pizza stone for this recipe so I can’t say for sure. Let me know if you try the baking tray how it turns out. Sorry I couldn’t be of more help.


  13. This rocks! Finally got around to making this, so easy and so good! I used 1 tablespoon psyllium powder as it is what I had on hand and cooked it on my Siplat lined cookie sheet, worked great! Thank you! This will be a go-to recipe for sure!

  14. Awesome! I’m so happy you liked it, it’s one of our favorites 🙂 Nice to know that the siplat lined cookie sheet and the psyllium powder worked!


  15. solitaire says:

    im going to try with chia seeds instead of the egg – fingers crossed! thanks alot.

  16. solitaire says:

    oops didnt read it properly. what could i use instead of almond flour? thanks again

  17. Excellent! I admire all the helpful data you’ve shared in your blog. I was searching for the matter you shared through blog. It is quite interesting and obviously very informative for me. I’m looking forward for more helpful articles from you. :)Thanks you for Sharing.

    Psyllium Husk Exporters

  18. Solitaire- Sorry it took me so long to respond… almond flour is very unique and there isn’t really a sub. If you do try to replace it, I would start with half the amount called for in the recipe and gradually add more until the texture is right.

    Kartik Patel- I’m happy I could help! I hope you like my recipes 🙂


  19. I am wondering about the amount of oil you wanted–with the capital T I don’t know if you were meaning a tablespoon or a teaspoon. Can you please clarify.

  20. Val-
    Sorry, the Tsp. means teaspoon and Tbsp. means tablespoon. Hope this helps! Hope you like it and sorry about the confusion.


  21. Regular usage of Psyllium husk once in a month also helps weight loss by keeping your metabolism rate since it acts on the digestive organs. Also, it is very important that when you take psyllium husk, you drink extra water to ensure that the psyllium can move through the colon with ease. Psyllium fibers absorb waste in the stomach and removes it out from the colon.
    Psyllium Fiber

  22. Anne Hause says:

    I figured the capitalized Tsp ment tablespoon. I used soy flour instead of the tapioca or arrowroot flour. Turned out good despite…..

    • I’m sorry. I can see how that would be confusing. I will start spelling the measurements out, thank you for bringing this to my attention!I’m glad it still turned out 🙂


  23. Made this for dinner tonight and would just like to say that I loved everything about it. I already had all the ingredients, the directions were simply and it tasted fantastic. Thank you so much for sharing. 🙂

  24. These are SO good!! I used a Tuscan herb infused oil, and cut them into strips to use as kind of bread sticks. Awesome recipe!

  25. bookmarked!!, I like your blog!

  26. Hi Cassidy! Do you think this dough could be frozen and then thawed for pizza? Thank you!

  27. Thank you so much for this! Best pizza base in a while!


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Love, Cassidy