What? You thought that just because I wrote a whole cookbook about cauliflower that I would ease up on the cauliflower recipes? Er, wrong!
This is based on the naan recipe I have in my book, but I thought, what if I make a really delicious flatbread out of it! You know, like a very large flatbread that can double as a pizza or whatever you want!
This cauliflower flatbread is great because it’s the perfect base for piling on the toppings. The texture is perfect. I feel like a lot of cauliflower pizza crusts or flatbreads crumble when you pick them up, but this cauliflower flatbread recipe makes for slices that you can easily pick up and bend.
Whether you’re on the hunt for an easy flatbread recipe, or specifically a homemade, gluten free flatbread, this low carb flatbread is made with almond flour, arrowroot flour, and checks all the boxes!
I’m topping this with some golden brown zucchini coins, some creamy burrata, but toppings for this flatbread are endless!
Flatbread topping combos:
- traditional marinara and mozzarella, add pepperoni if you like!
- pear, brie, honey
- spinach, gorgonzola, and artichokes
- bbq chicken, red onion, and cilantro
- peach, ricotta, basil, and balsamic
- goat cheese, caramelized onion, and basil
- bacon, ranch, and pepper jack cheese
Other cauliflower recipes you may like:
- cauliflower falafel
- blackened tilapia with cilantro lime cauliflower rice
- mediterranean cauliflower chickpea salad
- slow cooker cheddar cauliflower soup
- turmeric cauliflower rice
- my cookbook Cauliflower Power
7 Ingredient Cauliflower Flatbread Dough:
Cauliflower. This is going to serve as the base and the main “wet” ingredient. It’s also a really sneaky way to add more vegetables into your family’s dinner. No, you cannot taste it.
Egg. We only need 1 for this recipe and it helps bind the ingredients together.
Garlic. We’re using 2 cloves for the base. If you want to eat the flatbread plain or serve it cut up in your bread basket, mix some more minced garlic with butter or oil and brush the top of the flatbread to add some extra pizazz.
Blanched almond flour. You know I love blanched almond flour because the color has a great pastry color and it’s super fine.
Arrowroot flour. I truly believe this is what makes the flatbread and gives it that bend-able, hold-able texture. You can order arrowroot flour on amazon!
Salt. This brings out flavor.
Olive oil. We’re using this for drizzling on the flatbread before you bake it to make sure it stays moist and the edges crisp up 🙂
How to Make Cauliflower Flatbread
Prep the cauli
Bring a pot of water to a boil and add the cauliflower florets. Boil for 5 minutes until fork tender, then drain.
Transfer the florets to a food processor and process until the florets are finely chopped.
Add in the other flatbread ingredients
Use a rubber spatula to scrape down the sides and add the egg and garlic. Process again.
Add the almond flour, arrowroot flour, and salt. Process again until the ingredients are completely combined, taking breaks to scrape down the sides.
Bake the flatbread
Transfer the dough to a baking sheet lined with parchment paper. Use your spatula to spread it into a oval shape, about 1/4 inch thick.
Drizzle with olive oil and bake for 15 – 20 minutes until the edges appear golden brown.
While the flatbread is baking, cut the zucchini into coins and sauté over medium-high heat in a pan with the avocado oil for 5 – 10 minutes until they are golden brown.
Dollop the pesto on top of the flatbread. Sprinkle with the mozzarella.
Add the zucchini coins on top.
Cut the burrata balls in half or fourths and place on top.
Broil until bubbly
Broil on high for 2 minutes, or until the cheese is melted and bubbling.
Remove from the oven, top with toasted pine nuts and arugula.
Cut into slices and enjoy!
How to Store Leftovers
Cooling down: Allow the cauliflower flatbread to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the flatbread soggy.
Wrap it right: Wrap the flatbread tightly in plastic wrap or aluminum foil. Alternatively, you can place the flatbread in an airtight container. Make sure to press out any excess air to prevent it from drying out.
Refrigeration: Store the wrapped or containerized cauliflower flatbread in the refrigerator. The cold temperature will keep it fresh for up to 3-4 days.
Freezing (for longer storage): If you want to keep the flatbread for an extended period, freezing is your best bet. Wrap it securely in plastic wrap and then place it in a freezer-safe zip-top bag. Properly stored, cauliflower flatbread can stay good in the freezer for up to 2-3 months.
Thawing: To thaw the frozen cauliflower flatbread, transfer it to the refrigerator and let it thaw overnight. Reheating it directly from the frozen state might cause the flatbread to become too moist.
Reheating: When you’re ready to enjoy your leftover cauliflower flatbread, there are several ways to reheat it. The oven or toaster oven is an excellent option, as it helps to retain the crispiness. Preheat your oven to 350°F (175°C), and heat the flatbread for 5-8 minutes or until it reaches your desired warmth. You can also use a microwave, but the flatbread may lose some of its crispiness in the process.
- 2 cups cauliflower florets
- 1 egg
- 2 cloves garlic
- 2 cups blanched almond flour
- 1 cup arrowroot flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 zucchini
- 2 tablespoons avocado oil
- 1/3 cup pesto
- 1/3 cup shredded mozzarella
- 2 4 oz balls burrata
- 2 tablespoons pine nuts, toasted
- 1/4 cup baby arugula
- Preheat oven to 350F.
- Bring a pot of water to a boil and add the cauliflower florets. Boil for 5 minutes until fork tender, then drain.
- Transfer the florets to a food processor and process until the florets are finely chopped.
- Use a rubber spatula to scrape down the sides and add the egg and garlic. Process again.
- Add the almond flour, arrowroot flour, and salt. Process again until the ingredients are completely combined, taking breaks to scrape down the sides.
- Transfer the dough to a baking sheet lined with parchment paper. Use your spatula to spread it into an oval shape, about 1/4 inch thick. Drizzle with olive oil and bake for 15 – 20 minutes until the edges appear golden brown.
- While the flatbread is baking, cut the zucchini into coins and sauté over medium-high heat in a pan with the avocado oil for 5 – 10 minutes until they are golden brown.
- Dollop the pesto on top of the flatbread. Sprinkle with the mozzarella. Add the zucchini coins on top.
- Cut the burrata balls in half or fourths and place on top.
- Broil on high for 2 minutes, or until the cheese is melted and bubbling. Remove from the oven, top with toasted pine nuts and arugula.
- Cut into slices and enjoy!
- Can’t decide on toppings? Divide it into two smaller flatbreads and bake them next to each other on the same baking sheet. Then, top each with whatever you want!
- Food photography by Dalya Rubin.
- Serving Size: 1/4 the flatbread
- Calories: 477
- Sugar: 3.7g
- Sodium: 941mg
- Fat: 41.6g
- Saturated Fat: 12.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.3g
- Fiber: 4.5g
- Protein: 20.7g
- Cholesterol: 87mg