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Lemon Ricotta Flatbread

A light and refreshing flatbread made with ricotta cheese and oat flour, perfect as a snack or light meal.
Prep Time8 minutes
Cook Time18 minutes
Total Time26 minutes
Course: Light Meal, Snack
Cuisine: Modern American
Keyword: Gluten-Free, Lemon Ricotta Flatbread, Oat Flour, quick meal, Snack Recipe
Servings: 4 flatbreads
Calories: 160kcal

Ingredients

Main Ingredients

  • 1 cup ricotta cheese Whole-milk ricotta works best for richness and moisture.
  • 2 large eggs
  • 3/4 cup oat flour (certified gluten-free if needed) You can grind your own oats in a food processor if you don’t have oat flour.
  • 1 tablespoon lemon zest About 1 medium lemon.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the ricotta cheese and eggs until the mixture is smooth and creamy.
  • Stir in the oat flour and lemon zest until everything is just combined.
  • Divide the batter into 4 equal portions and shape each portion into an oval roughly 4 x 6 inches on the prepared baking sheet.

Baking

  • Bake for 16 to 20 minutes, until the flatbreads are set and have light golden edges.
  • Allow the flatbreads to cool on the baking sheet for a few minutes before transferring them to a wire rack or plate.

Notes

These freeze well—wrap individually and thaw at room temperature or warm gently in a toaster oven.