There are several reasons this could have happened. One is that the larger proteins in the wort weren't broken down enough by protease enzymes which help with head retention. Another is if you used soap to clean your fermenting vessels or bottles and there was a very slight film left on them which can cause that issue.
In future batches of this recipe you can add carapils dextrine malt (maybe 4-8oz / 5gal) to the specialty grain bill, maltodextrin (up to 8oz / 5gal) and/or a heading agent, though heading agents tend to change the flavor of the beer. Now that it's in the bottle, however, I'm not sure there's much you can do.