Vegan Cauliflower Flatbread

My diet has changed again. I have been gluten free since 2007, and seriously dairy free since 2014. Since 2014, I had to give up almonds - which meant almond flour and almond milk. This meant I had to go back to using rice flour - I was not happy. Well, now it seems like rice has been doing a number to my tummy - makes me bloated and after eating dinner, I get real tired. So I tried the Elimination Diet and avoided rice and also, eggs - because I am suspect of them too (this I will save for another blog post). 

I stopped eating rice and anything made with rice flour for two weeks. I have been buying a lot of cauliflower and eating cauliflower rice. Around the third week. I had no cauliflower rice for dinner, which was my rice substitute, so I ate a tiny bit of rice. About 45 minutes after dinner, I was seriously fighting sleep - I was so tired, plus I felt bloated. That was my proof that rice is off my table - literally.

For Mother's Day, we were going on a family picnic. I was making sandwiches for everyone - I had nothing gluten free for me. I had a head of cauliflower in the fridge, and knew there must be a recipe for a quick cauliflower bread. I Googled, and first I found this recipe - a flat bread recipe. I didn't really want a whole flat bread, but I liked the ingredients, especially the flax eggs. I kept this recipe on the side and I Googled some more and I found this recipe - individual flat breads. I used to make bread like this using almond flour and it was wonderful. I used an egg ring as a mold and I loved it. 

I then had a light bulb moment. What if I take the ingredients of the first recipe and cook it like the second recipe? And off I went . . . 

Here is the combined recipe I printed out for my use. My changes are in writing. For my flour, I have been using a mix of teff and arrowroot. Instead of flax eggs, I like chia eggs. I feel they work so much better. I ground up my chia seeds in my spice grinder so it would process better. I did add some dairy free cheese and granulated garlic (that I didn't write in), and I left out the rosemary.

Following the instructions of the recipe, I put everything in a large bowl. To help incorporate the chia eggs with the cauliflower mixture, I ended up using my hands and kind of squished everything gently through my fingers.

This is my egg ring - I bought two of these at a garage sale and use them often. Both to make recipes like this and to fry eggs for my husband, Jim's, sandwiches (be sure to spray with oil before using).

I put in some of the cauliflower mix - I filled it up.

I actually packed it in using my fingers.

Here they are all ready for baking. This recipe actually made eight pieces of cauliflower bread.

This after the first baking - nice color.

Here they are all done - most of the darker color is from the teff flour. 

See how thick it is?

Some vegan mayo on the left one and ham spread on the right. I did end up adding chopped onions on top after I took this pic.

Sandwich all done.

Side view.

Action shot - I took a couple of bites so you could see that it holds together very well. This was so yummy and my tummy was so happy.

I am so pleased with this recipe and will definitely be making it again.

I hope you try my recipe version, and if you do, please tell me how you like it.

Happy baking!!

print recipe

Vegan Cauliflower Flatbread

by Faith Epp May-10-2016

Cauliflower flatbread that is gluten free, dairy free, and egg free

3 tbs. chia seeds
9 tbs. warm water
1 head of cauliflower
*3/4 c. flour of choice
2 tbs. EVOO
1/2 tsp. granulated garlic or garlic powder
1/2 tsp. salt
**1/4 tsp. dried herbs - optional

- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Mix together chia seed meal and water in a large bowl (I actually process my seeds in a spice grinder so I don't see the seeds, this makes the eggs really thick), set aside.

- Make cauliflower rice by adding cauliflower florets and stems to a food processor and pulsing until it looks like rice ­ you may need to do this in small batches.

- In the large bowl with the chia eggs, mix together 3 packed cups of cauliflower rice,  flour, EVOO, garlic, salt, and herb if using. I ended up using my hands to get the chia eggs incorporated.
- Spread mixture dividing into 6 flat circles on to parchment lined baking sheet - if you have an egg ring, use that and pack it in. Again, I used my hands.
- Bake for 10 minutes then flip over and bake for about 7 minutes more. Then cool on a wire rack. 

*Note: if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a lot of liquid.**Suggested herbs were rosemary, basil, oregano or thyme.

http://faithepp.blogspot.com/2016/05/cauliflower-flatbread.html

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