Enjoy these cauliflower flatbreads warm from the skillet and piled with your favorite toppings.
A stack of thin, fluffy, golden-brown-to-perfection flatbreads. Can you believe they’re made without a trace of flour? The secret ingredient: versatile, delicious, healthy cauliflower.
One fun thing about the gluten-free diet is how it forces us to be just a little bit more creative with our food. Last week, we chopped up cauliflower to make a very tasty rice dish. This week, we discovered that cauliflower can be used as a flour substitute, and we got to work at once making these lovely little gluten-free, vegetarian, paleo flatbreads.
These flatbreads are quick and easy to whip up: just fifteen minutes to prepare and twenty minutes to cook. And, then, feel free to eat as many as you please. Cauliflower is an excellent source of potassium. It’s rich in dietary fiber, folate, manganese, and vitamins C, K, and B6. In other words, this is the perfect way to add more vegetables into your diet.
And the ingredients are wonderfully simple. All you need is ¾ of a head of cauliflower, half a cup of water, eggs, garlic powder, salt, and pepper.
Step by step instructions
*Free printable recipe card is available at the end of the post.
To make the flatbreads, we needed to first turn the cauliflower into a flour-like consistency.
We pulsed a few cauliflower florets at a time in our Cuisinart food processor until they were the size of couscous.
Next, we brought half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, we turned off the heat and covered the pan. The pan sat covered for 10 minutes before we removed the lid, drained the cauliflower, and transferred it to a cheesecloth which we used to gently squeeze out most of the moisture.
Finally, we placed the drained cauliflower in a mixing bowl and mixed the eggs, salt, pepper and garlic until well combined (the garlic gives these flatbreads a lovely flavor). The end result was a grainy, easy to manage batter that was ready to be made into the flatbreads.
Our batter made six little flatbreads (about four to five inches in diameter) that we first baked in the oven, and then heated on a skillet over medium heat until they were browned on each side.
They are best when eaten right away, warm from the skillet and piled with your favorite toppings. Absolutely incredible. No crumbling. No chalky back taste. Just soft and fresh and beautifully textured. We can still hardly believe that they are made with cauliflower batter.
Our flatbreads were inspired by a great recipe for cauliflower tortillas over at Slim Palate. We found that our flatbreads were not pliable enough to roll up as tortillas, but you can make little pizzas out of them, covered in melted cheese and marinara sauce.
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You can also serve your cauliflower flatbreads plain with a dipping sauce like salsa or pesto. We even topped ours with a meaty Bolognese sauce. Be sure to let us know in the comments how you end up pairing yours! We’re always looking for more tasty ideas. 😊 Enjoy!
P.S. If you make these cauliflower flatbreads, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
More delicious recipes with cauliflower
Sardines On Cauliflower Toast With Gremolata – Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata of chopped parsley, garlic, capers, and lemon zest, these sardines on cauliflower toast make an incredibly delicious lunch or even dinner.
Cheesy Cauliflower With Ham Casserole – This healthy casserole comes together in a snap and is a great way to use up ham leftovers.
Creamy Cauliflower Mash – You can make cauliflower mash taste just like mashed potatoes. Promise.
Tastiest Low-Carb Keto Stuffed Cabbage – This is one of my most popular recipes. It’s a healthy and delicious comfort food! And it’s also gluten-free, dairy free, Whole 30 compliant, and paleo.
Chicken Pot Pie With Cauliflower Crust – These are loaded with chicken, sweet peas, and carrots in a creamy sauce just like classic chicken pot pie, but with a healthy twist: delicious cheese-flavored cauliflower crust.
British Style Meat Pie – Lots of cooking tips here so your meat will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.
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Gluten Free Cauliflower Flatbreads
- ¾ of a head of cauliflower
- 1/2 cup of water
- 2 eggs
- garlic powder to taste
- salt and pepper to taste
- Preheat oven to 375℉. Prepare baking sheet lined with parchment paper.
- Pulse a few florets at a time in your food processor until the cauliflower pieces are the size of couscous, about 2 cups packed. Next bring 1/2 cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes. Then remove the lid. Drain. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out most of the moisture.
- Place drained cauliflower in a mixing bowl and add eggs, sprinkle with salt, pepper and garlic (I used about 1/4 teaspoon of each) and mix until well combined.
- Spread mixture dividing into 6 flat circles onto parchment lined baking sheet.
- Bake for 10 minutes then flip over and bake for about 7 minutes more. Then cool on a wire rack.
- Heat skillet over medium heat and brown the flatbreads about 1-2 minutes on each side.
- Gluten Free Cauliflower Flatbreads - February 15, 2015
- Zucchini Noodles with Bolognese Sauce (Zoodles) - February 7, 2015
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I do not need to eat gluten free, but I am on Weight Watchers – I can see some excellent uses for this recipe. Would experiment to see if it would work with an egg white and an egg, or even all egg whites. Pinned onto my gluten free board. Thanks for the idea!
Would love to know how it turns out with an egg. 🙂 Be sure to come back and let us know, Alana!
Tandy Elisala says
SO glad I found your site and awesome recipes. I’m so excited to try this recipe. I’ve recently gone gluten free so your recipes will help me a lot.
I’m so glad you found our site too, Tandy! 🙂 Hope you enjoy the recipe!
Denise Wright says
These look great and so versatile. I try to eat gluten free when I can and I love how cauliflower can be used in so many things.
Denise Wrigth says
PS I meant to tell you I found you on Create Link Inspire.
Thanks for stopping by and commenting, Denise! Yes, I am loving how cauliflower can be a substitute for so many things that are a no-no on gluten-free and paleo diets. 🙂
I am honestly blown away by the simplicity of this flat bread. I would’ve never thought to do anything like this. I am intrigued! I happen to have a head of cauliflower in the fridge.
Mila, would love to know what you end up topping them with when you make them! 🙂 Thanks for commenting!
Carrie Ann Tripp (@CarrieAnnTripp) says
Ok, the prep and cook time have me sold. I can’t remember if cauliflower is coming in our produce bag this week or not. If not I’ll have to order one next time so I can try it!
I am trying to loose 40 lbs and I love cauliflower am so anxious to try some of the recipes I have copied today, I am 77 yrs old and never knew there was so many ways to prepare cauliflower thank you will be looking for more recipes.
Is it at all possible to do this without baking living in a hotel until November with no oven 🙁
Isn’t cauliflower amazing? Who would’ve thought it could be so versatile? 🙂 Thanks so much for sharing these at Savoring Saturdays! 🙂
Melissa @ My Darla Clementine says
These look really wonderful! I am learning all about cooking with cauliflower lately as we have tried to cut out most grains. I can’t wait to give this recipe a try, and will be featuring it on this week’s Simply Natural Saturdays (hosted on my blog). Thanks for linking up with us!!
Would frozen cauliflower work?
Hello! In regard to the Nutrition Facts at the bottom… does that reflect 1 flatbread (out of 6), or is that for the full recipe (6 flatbreads)? It only says “servings: 6” so I wanted to double check if those Nutrition Facts listed reflect 1 serving, or 6. Thank you!! 🙂
Great question. The nutrition facts are for 1 flatbread. This information is an estimate based on the ingredients recommended and using a free online nutrition calculator called Verywell.
I hope this helps.
Have a great week. 🙂
Is it possible to take it through the baking step, freeze them, and then brown them in a pan when needed? Seems like a great recipe to have on hand for weeknights, and it would be wonderful to be able to prep a large amount and have them ready to go.
Can I use this for tacos?
Barbara Bianchi says
I do love using taco meat and cheese and chopped tomatoes as toppings, but the flatbreads aren’t pliable enough to roll up as tortillas.