Easy Gluten-Free Flatbread with Zucchini, Feta & Olives

1 Reviews
Published Jun 16, 2025 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

This easy gluten-free zucchini, feta, and olive flatbread is a Mediterranean-inspired crowd-pleaser that you can whip up in no time. It’s packed with flavor, and nourishing enough to enjoy for lunch, a quick snack, or as a standout appetizer at any gathering. One bite and everyone will be asking for the recipe!

Overhead-view-of-Mediterranean-flatbread-topped-with-zucchini-feta-olives-and-tomatoes

Why You’ll Love This Gluten-Free Flatbread with Zucchini, Feta & Olives

Bursting with vibrant Mediterranean flavors, this irresistible flatbread layers fresh zucchini, sweet cherry tomatoes, tangy red onion, briny Kalamata olives, and creamy feta on a soft, bread-like gluten-free base. It’s the perfect comfort food with a gourmet twist—ideal for anyone avoiding gluten but still craving something indulgent. Finish it off with a drizzle of olive oil or balsamic glaze, and you have a show-stopping dish that’s as beautiful as it’s delicious!

Is This Mediterranean Flatbread Made for You?

This gluten-free recipe is so much more than just plain bread or pizza crust—it’s a flavorful, wholesome base for your favorite Mediterranean toppings.

  • Perfect for busy home cooks who want something quick, easy, and nourishing.

  • Ideal for veggie lovers looking to make the most of zucchini or summer produce.

  • Craving Mediterranean flavor without the fuss? This flatbread recipe is as easy as could be.

What Makes It Gluten-Free?

The base of this flatbread is made with a gluten-free all-purpose flour blend, which provides structure without the gluten. Baking soda helps it rise and give it tender and lightly crisp texture that holds up well to all the toppings.

Pro tip: Use a good quality gluten-free flour blend with xanthan gum or another binding agent and measure accurately using a kitchen scale for the best results.

Can I Customize It?

Absolutely! This flatbread is incredibly adaptable:

Make it spicy with thin slices of jalapeño

Swap in seasonal vegetables like bell peppers, spinach, mushrooms or roasted eggplant

Try different cheeses—goat cheese, dairy-free feta, or even a sprinkle of parmesan

Want it vegan? Use a flax egg and dairy-free cheese alternatives

Make Gluten-Free Flatbread Higher Protein

Looking to boost the protein? There are easy and effective swaps! Replace 4 tablespoons of the flour with chickpea flour to add more plant-based protein to the base. For additional protein, top the flatbread with shredded cooked chicken, diced ham, smoked salmon, or crumbled tofu before or after baking.

How to Make a Gluten-Free Flatbread with Zucchini, Feta & Olives in 3 Simple Steps.

Zucchini-and-red-onion-sizzling-and-caramelizing-in-a-hot-skillet

1. Sauté the veggies – Lightly cook zucchini, onion, and jalapeño with olive oil and herbs.

flatbread batter spread on the bottom of a rimmed baking pan

2. Mix the batter – Combine dry ingredients with egg whites, water, oil, and lemon juice to form a thick batter. Spread the batter on a lined rimmed baking sheet.

Flatbread-batter-topped-with-veggies-and-feta-in-a-rimmed-baking-sheet-ready-for-the-oven

3. Assemble & bake – Spread batter in a pan, and layer with feta, veggies, olives, and finish with feta, and bake until golden.

Close-up-of-baked-gluten-free-flatbread-with-zucchini-feta-and-olives-on-a-baking-sheet

Serving Suggestions

Once baked, this flatbread can be cut into squares or triangles and served warm, at room temperature even straight out of the fridge as a snack. It’s delicious topped with:

  • A drizzle of balsamic glaze (Balsamic glaze is a thick, sweet reduction of balsamic vinegar, often used as a finishing drizzle for added flavor.)
  • A squeeze of fresh lemon juice
  • Fresh herbs
  • Pair it with a light salad or a bowl of soup for a complete meal.

Answers to Common Questions About Gluten-Free Flatbread 

Can I freeze this gluten-free flatbread?

 Yes! Cool it completely, cut it into portions, and freeze in an airtight container. Reheat in a toaster oven or regular oven for best texture.

Is this recipe low-carb?

While it’s not low-carb due to the flour, it has only about 11 net carbs or less per serving due to the fresh vegetables and protein toppings.

Can I use almond or coconut flour instead?

 Not directly. Those flours behave differently and would require major adjustments to the liquid and binder ratios. Stick with a trusted gluten-free blend for a reliable result.

Close-up-of-a-flatbread-slice-topped-with-zucchini-feta-olives-and-cherry-tomatoes

5 Delicious Gluten-Free Mediterranean Recipes to Make Next

Gluten-Free Mediterranean Pasta Salad

Mediterranean Brown Rice Salad Recipe

Gluten-Free Mediterranean Olive Bread

Instant Pot Mediterranean Lentil & Collard Soup

Gluten-Free Greek Cheese Bread

 

Final Thoughts

Whether you’re gluten-free by necessity or choice, this easy flatbread with zucchini, feta, and olives is a smart, flavorful solution for weeknights, meal prep, or even weekend brunches. It’s a recipe worth bookmarking—and sharing.

Want the full recipe? Scroll down and give it a try!

Easy Gluten-Free Flatbread with Zucchini, Feta & Olives

1 review
Published Jun 16, 2025 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
25 min
Serves:
12

Ingredients

1 red onion, thinly sliced
1 1/2 medium zucchini, cut into small cubes (should make about 3 cups)
4 tsp gluten-free dried oregano or Italian seasoning, divided
1⅔ cups (246 g) gluten-free 1:1 all-purpose flour blend
1/2 tsp baking soda
½ tsp sea salt (for batter) plus some for seasoning
¾ cup water
2 egg whites, whisked
¼ cup extra virgin olive oil + 2 tbsp for topping
1 tsp lemon juice
1 cup crumbled feta cheese, divided
1 cup cherry tomatoes, halved
¾ cup gluten-free pitted Kalamata olives, halved
1–2 tbsp balsamic glaze or fresh lemon juice, for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 9x13-inch baking pan with parchment paper and lightly brush with olive oil.
  2. Heat a large skillet over high heat with 1 tablespoon of olive oil. Add the zucchini, and red onion. Lightly season with salt and 2 teaspoons of oregano or Italian seasoning. Stir-fry for 1–2 minutes, until the vegetables are lightly softened and just beginning to caramelize. The zucchini should remain crisp. Remove from heat.
  3. In a medium bowl, whisk the flour, baking soda, 2 teaspoons of oregano/Italian seasoning, and 1/2 teaspoon of salt. Add 3/4 cup of water, egg whites, ¼ cup of olive oil, and lemon juice. Stir with a spatula until just combined—do not overmix. The batter should be thick but spreadable. If it feels too stiff, add 1–2 tablespoons of water or as needed to loosen it slightly.
  4. Spread the batter with a spatula evenly into the prepared pan. Top with half the crumbled feta cheese, the sautéed vegetable mixture, olives, and tomatoes. Sprinkle the remaining feta over the top and drizzle with 2 tablespoons of olive oil.
  5. Bake for 25–30 minutes, or until the top and the edges are golden brown.
  6. Cool slightly, then cut into squares or triangles. Drizzle with balsamic glaze or a squeeze of fresh lemon juice, if desired.

Nutrition Info

  • Estimated Nutrition per serving| Each serving contains approximately 155 calories, 10g of fat, 0mg of cholesterol, 355mg of sodium, 12g of carbohydrates, 1g fiber, 1.5g sugar, 4g of protein. | Note: Nutrition values are estimated based on average ingredients and may vary depending on the brand of gluten-free flour, feta, and olives used.

Add a Rating

Select a recipe rating

Leave a Comment

Comments

No comments yet.

Latest Recipes

See all recipes