Ingredients
For the Base:
4 cups riced cauliflower (400g/14oz)
2 large eggs, room temperature
1/2 cup almond flour (48g)
1/4 cup ground flaxseed (28g)
2 tablespoons psyllium husk powder (14g)
1/4 cup grated Parmesan cheese (25g) (optional)
For the Seasoning:
1 teaspoon Italian herb blend
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For Garnish:
Fresh parsley, chopped
Extra virgin olive oil for brushing
Flaky sea salt
Step-by-Step Instructions
Prepare the Cauliflower
Rice cauliflower in food processor until fine
Steam for 5 minutes until tender
Cool completely
Place in clean kitchen towel
Squeeze thoroughly to remove moisture
Should yield 2 cups after squeezing
Mix the Dough
Preheat oven to 400°F (200°C)
Whisk eggs in large bowl
Add squeezed cauliflower
Mix in almond flour, flaxseed, psyllium
Add Parmesan and seasonings
Knead until cohesive dough forms
Shape the Flatbreads
Line baking sheet with parchment
Divide dough into 4 portions
Place between parchment sheets
Roll each to 1/4-inch thickness
Remove top parchment
Shape edges with fingers
Bake
Transfer to prepared baking sheet
Brush with olive oil
Bake 20-25 minutes until golden
Flip halfway through
Brush second side with oil
Finish
Sprinkle with fresh herbs
Add flaky salt if desired
Serve warm
Expert Tips
Don’t skip squeezing cauliflower
Let dough rest 5 minutes before shaping
Keep size consistent for even cooking
Watch edges carefully to prevent burning
Store separated by parchment
Storage Instructions
Room temperature: 1 day
Refrigerated: up to 5 days
Frozen: up to 3 months
Reheat in skillet or oven
Nutrition Information
Per flatbread (1/4 recipe):
Calories: 165
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 95mg
Sodium: 380mg
Total Carbohydrates: 8g
Dietary Fiber: 6g
Net Carbs: 2g
Protein: 9g
Serving Size: 1 flatbread (approximately 6 inches diameter)
Servings Per Recipe: 4
These High-Fiber Cauliflower Flatbreads offer an excellent alternative to traditional bread while providing exceptional nutritional benefits. The combination of cauliflower, almond flour, and fiber-rich seeds creates a satisfying texture while keeping carbohydrates low.
The psyllium husk and flaxseed not only add structure but also provide beneficial soluble and insoluble fiber. The Parmesan cheese adds savory depth and helps create appealing golden spots during cooking.
These flatbreads are incredibly versatile – use them as a base for sandwiches, as a side for soups and stews, or as a vehicle for your favorite dips and spreads. They maintain their structure well and won’t fall apart like some grain-free alternatives.
For the best experience, serve these flatbreads warm, either fresh from the oven or lightly reheated. Their subtle flavor profile makes them compatible with both savory and sweet toppings, though they shine particularly well with Mediterranean-style ingredients.
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