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Rosemary Cauliflower Flatbread [Vegan, Grain-Free]
If you’re looking for a low-carb, gluten-free, vegan flatbread recipe…this is for you! Not quite like traditional flatbread, but equally yummy in its own right. Crisp on the outside, doughy in the middle and completely kid-friendly. Almost a whole head of cauliflower is used as the base... Read More
Ingredients You Need for Rosemary Cauliflower Flatbread [Vegan, Grain-Free]
How to Prepare Rosemary Cauliflower Flatbread [Vegan, Grain-Free]
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix together flax seed meal and water in a small bowl, set aside.
- Make “cauliflower rice” by adding cauliflower florets to a food processor and pulsing until rice-like. Depending on the size of your food processor you may need to do this step in small batches.
- In a large bowl, mix together 3 packed cups of cauliflower rice, flax “eggs,” flour, salt, olive oil, and rosemary.
- Place dough on parchment paper and use hands to flatten to 1/2-inch thick.
- Place in oven and cook for 40-45 minutes or until golden and crispy. Cooking time will vary depending on thickness of flatbread, keep an eye on it so it doesn’t burn.
- Remove from oven, add toppings of your choice and enjoy. If adding toppings that should be served warm, return to oven for 5-7 minutes or until warmed through.
Notes
If using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a ton of liquid.
Nutritional Information
Total Calories: 1124 | Total Carbs: 156 g | Total Fat: 47 g | Total Protein: 42 g | Total Sodium: 1486 g | Total Sugar: 20 g



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