Gluten Free Cauliflower Flatbreads
A stack of thin, fluffy, golden-brown-to-perfection flatbreads. Can you believe they’re made without a trace of flour? Enjoy them warm from the skillet and piled with your favorite toppings.
Servings 6 flatbreads
Calories 32kcal
Ingredients
- ¾ of a head of cauliflower
- 1/2 cup of water
- 2 eggs
- garlic powder to taste
- salt and pepper to taste
Instructions
- 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.¾ of a head of cauliflower, 1/2 cup of water
- 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.2 eggs, garlic powder to taste, salt and pepper to taste
- Spread mixture dividing into 6 flat circles onto parchment lined baking sheet.
- Bake for 10 minutes (they should be firm to the touch) then carefully 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.You can serve your cauliflower flatbreads plain with a dipping sauce like this salsa, this Mediterranean salsa, or pesto. We even topped ours with a meaty Bolognese sauce or make little pizzas out of them, covered in melted cheese and marinara sauce.
Notes
- Drain the Cauliflower Well: After cooking, make sure to squeeze out as much moisture as possible from the cauliflower using the cheesecloth. If there's any excess water, the flatbreads can get too soft. Give it an extra squeeze to get all that moisture out!
- Check the Binding Ingredients: The eggs act as the binder, so if the cauliflower was on the larger side or you had a little too much cauliflower, you may need to add an extra egg to help hold things together. The mixture should be thick enough to form the flatbreads easily.
- Even Shape and Thickness: When spreading the mixture on the parchment paper, try to keep each flatbread about the same thickness. If they’re too thin in some spots, they might crumble during the flip. A uniform shape will help keep them sturdy!
- Make Ahead: Cauliflower flatbread can be prepared in advance and stored in the refrigerator for a few days or frozen for longer-term storage. Just reheat before serving.
Nutrition
Calories: 32kcal | Carbohydrates: 2.5g
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