Cauliflower Flatbread recipe: No dip or spread needed- gluten free, vegan


Not your average flatbread


I still hear Alton Brown saying this in my head every time I buy cauliflower, "The call of the flower."



I was at the supermarket one day and say to myself, I feel like making something with cauliflower bread this week. I always have wanted to try to make cauliflower pizza crust anyways.

Instead of pizza crust, I mistakenly ended up with delicious flatbread!


Makes approximately 10 servings or 3 flatbreads


4 cups my *Riced Cauliflower, Uncooked approximately 1-2 heads of your colors of choice cauliflower

1 cup Bob’s Red Mill all-purpose gluten-free flour

1 cup Bob’s Red Mill almond flour

¾ teaspoon Bob’s Red Mill xanthan gum

1 teaspoon salt

1 teaspoon dried ground basil

½ teaspoon baking powder

3 Tablespoon sugar, divided

1 Tablespoon yeast, active dry original

¾ cup warm water

2 Tbsp olive oil, plus more to sprinkle

Salt and fresh ground pepper to taste

Preheat oven to 350 F.

In a small bowl, combine yeast and ¾ cup warm water. If water is too hot, it will kill the yeast! Let it set for 5 minutes to activate. Sprinkle in 1 Tablespoon of the sugar a few minutes in.

In a separate bowl, combine cauliflower, both flours, xanthan gum, salt, basil, baking powder and remaining 2 Tablespoon sugar. Add pepper and more salt as desired. Combine.

Make a well in the dry mixture and add the yeast mixture. Add the olive oil before stirring. Then stir it all together until well combined and form a ball. Place 3/4 -1 cup mix on non stick baking pan and spread to create a flat, thin circular shape approximately ¼ inch deep. Continue until all mix is used.

Bake for 30 minutes. Allow to cool then enjoy with my *Chilean Inspired Guacamole, my *Cashew Cream Sauce, or a la carte.

*Recipes found in my cookbook.


I made a ton of this flatbread when instructed to be on a soft food diet after a tooth surgery. It not only goes down easily, it is healthy and super tasty. Even my toddler asks for seconds and thirds!


Chef David Chang inspired me when he shared the idea that some of the ugliest dishes are the most delicious. This is not the ugliest dish but it could fit in that category since its not the prettiest dish.

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