Cauliflower Flatbread

I will freely admit it…I miss bread and pizza and sandwiches. Since I don’t digest large amounts of starchy carbs very well anymore, I have learned to create substitutes that are both satisfying and good for my belly. I learned about cauliflower pizza crusts a few years ago and was bummed that they always called for at least 1 egg. One day I finally decided to try my egg substitutions and find one that works for me. The compromise is that I also add a little gluten free flour to the mix and that compensates nicely. I eat this as a flatbread – plain. I also eat it with toppings such as veggies and cheeses. Sometimes I eat it with chicken on top. I also love it with cashew cream and an artichoke and spinach spread – so yummy! I don’t like tomato sauce on it, but I like pretty much everything else on it! If you follow the directions, it will come out great. If you skip a step, you’ll get a soggy piece of flatbread that will taste good, but it won’t hold together well at all.

Cauliflower Crust with Toppings

Cauliflower Crust with Toppings

 

Cauliflower Flatbread
Serves 4
gluten free, dairy free, soy free, egg free, guilt free

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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 bag of frozen organic cauliflower florets
  2. 1 flax egg (3 tbsp of flax combined with 6 tsp of water, well blended; put aside)
  3. ¼ - ½ cup of organic millet flour or quinoa flour (use more if you want a firmer crust)
  4. 1 tbsp of each spice: oregano, parsley, basil
  5. 1-2 tbsp of olive oil
  6. Salt and pepper to taste (about a 1/2 tsp of each)
Instructions
  1. Preheat oven to 400 degrees. Prep a large cookie sheet with foil and then place a sheet of parchment paper on top. No other prep is needed, not even cooking spray. Your crust will come off MUCH easier if you use parchment paper. Place nearby for use later.
  2. Defrost your frozen bag of cauliflower in the microwave for approximately 3 ½ minutes.
  3. Pour entire bag into a food processor and pulse until the cauliflower resembles a rice like texture/shape. It only takes a few pulses – DO NOT BLEND. If there is a lot of moisture in the cauliflower, it won’t hold together and will be mushy. Examine your cauliflower; if needed, strain it through a cheesecloth to get out excess water. I rarely need to do this if I defrost ahead of time.
  4. **If you are anti-microwaves and want to steam it, go for it. Just be aware you will definitely need to do the cheesecloth straining for steaming because it makes a lot more moisture.
  5. Add all your other ingredients into the food processor and pulse a few times until well combined. Now scoop out the mixture onto your prepared cookie sheet and using a rubber spatula, spread it out into a layer that is about 1/3 inch thick and shape it as you want your crust to look when it is done. I prefer a rectangle shape since it fits nicely on the pan. Make it slightly thicker along the edges and a bit flatter in the centers.
  6. Pop it in the oven at 400 degrees for 30-40 minutes, until the edges are crisping/browning. When it is done, it will have darkened in color to a golden speckled brown on the top. Let it sit and cool for at least 10-15 minutes or it will fall apart when you cut it up. Once it is cooled slightly, you can slice it into small rectangles or squares and eat as a flatbread, mini snack, or top it to become a pizza. For pizza use, I like to skip the sauce and add cheese (or a dairy substitute) and preferred vegetables. Too much weight on top = messy eating. I LOVE turkey bacon and baby spinach or baby kale on top. You get a salty, sweet combo that really satisfies in each bite! Keeps well in the fridge if kept flat in a container or foil.
Notes
  1. You will need a cookie Sheet (large), a food processor, and a microwave.
Adapted from
Adapted from
Learn to love food again http://learntolovefoodagain.com/