Cauliflower Flatbread

Prep Time: 25 minutes

Cook Time: 20–25 minutes

Total Time: 45–50 minutes

Servings: 4 medium flatbreads (2–3 mains or 4–6 sides)

Ingredients:

1 medium head cauliflower, riced (about 700 g / 1.5 lb florets)

2 large eggs

1 cup shredded mozzarella cheese

¼ cup finely grated Parmesan cheese

⅓ cup almond flour (or oat flour)

1 tablespoon olive oil

½ teaspoon fine salt

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon black pepper

Optional: pinch of chili flakes or dried basil

Instructions:

Preheat oven to 400°F (200°C). Line baking sheets with parchment. Rice cauliflower, microwave until tender, then cool and squeeze very dry in a towel.

Combine dried cauliflower with eggs, mozzarella, Parmesan, almond flour, olive oil, salt, garlic powder, oregano, pepper, and optional spices in a bowl. Mix into a cohesive dough.

Divide dough into 4 portions. Press each onto prepared sheets into ¼-inch-thick ovals or circles with smooth edges.

Bake 18–22 minutes, rotating trays once, until set, golden, and edges lightly browned. Cool a few minutes on trays.

Optionally brush with olive oil and herbs, or top with sauce, cheese, and other toppings for pizza-style flatbreads.

Return topped flatbreads to oven or broiler for 3–6 minutes until cheese melts. Serve warm or cool and store for later.

Nutrition (Calories)Approx. 180–200 calories per plain medium flatbread (without toppings). Best for lighter mains, snack boards, or a gluten-free pizza base. More calories will depend on toppings used.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Servings: 3

Course: Main Course

Cuisine: American

Calories: 200

Notes

Pro Tip:
Thoroughly drying the cauliflower and keeping the flatbreads fairly thin are the keys to a sturdy, crisp-edged base that still bends without breaking.