This vegetable flatbread recipe is an easy way to increase your veggie intake. The vegetable is an integral part of the flatbread but doesn’t give it a strong flavor. And the recipe is gluten-free and egg-free.
I’ve been enjoying outer aisle sandwich thins lately. But they are not exactly “bready” and need toasting, in my opinion. They also include cheese and eggs in the ingredients and as many of my clients struggle with dairy and eggs, I wanted to try my own version that was gluten, dairy, and egg free.
I was also inspired by the flatbread recipes from Green Kitchen Stories, but they also have eggs in them. If you don’t know Green Kitchen Stories, get over there and see their blog. They have several cookbooks too.
Cauliflower and Chickpeas
A large proportion of this recipe is cauliflower, and you can substitute some of it for other raw vegetables too. The flour I used is chickpea flour, so very nourishing too. This combination also means the bread is a good source of fiber, folate, vitamin C, vitamin K, and manganese. Here’s the simple recipe – only 4 ingredients.
Yes, it is a bit similar to the cauliflower pizza crusts that have been popular, and indeed, you can top it pizza-style. I like the addition of the chickpea flour however as that makes it more bready in texture and gives us some good fiber.
Here is the nutritional breakdown for two slices based on the whole recipe making 8 slices, but of course you can cut it how you want.
Let me know if you give it a try.