We had a green kind of day…
Green smoothies for breakfast, Noah said “green” for the first time 🙂 and this deliciousness for lunch…
Rosemary cauliflower flatbread topped with edamame hummus and…
avocados…
If you’re looking for a low-carb, gluten-free, vegan flatbread recipe…this is for you! Â Not quite like traditional flatbread, but equally yummy in its own right! Â Crisp on the outside, doughy in the middle and completely kid friendly! Â Almost a whole head of cauliflower is used as the base of this recipe making it a great way to sneak in veggies!
Topping options are limitless…
pesto and arugula
white bean spread and sun-dried tomatoes
tomato sauce and roasted veggies
Rosemary Cauliflower Flatbread
1 head of cauliflower (3 cups of cauliflower “rice”)
3/4 cups oat flour, coconut flour, almond flour or flour of your choice
(I made oat flour by pulsing old-fashioned oats in a food processor until a light flour was formed)
3 flax “eggs” (3 tablespoons flax seed meal + 9 tablespoons water)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon rosemary or herb of your choice such as dried basil, oregano or thyme
-Preheat oven to 400 degrees 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,” oat 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.
Note:Â 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)
Helpful Hint: Â If you have left-over cauliflower “rice,” save and use in place of rice for another meal. Â Simply steam in a few inches of water until tender and serve warm. Â A great low-carb, grain-free alternative to rice!