30-Minute Bendable Cauliflower Almond Flour Flatbread
A gluten-free flatbread that combines cauliflower and almond flour to create a surprisingly flexible base with a tender, slightly nutty texture. The cauliflower is boiled until soft, then processed with egg and garlic before being mixed with almond and arrowroot flours. This creates a dough that bakes into a golden, bendable flatbread perfect for supporting Mediterranean toppings like pesto, fresh mozzarella, sauteed zucchini, and creamy burrata. The combination of textures from crispy edges, tender vegetables, and melted cheese makes this an impressive weeknight dinner or entertaining option that happens to be grain-free.
Ingredients
- 2 cups cauliflower florets
- 1 egg
- 2 cloves garlic
- 2 cups blanched almond flour
- 1 cup arrowroot flourtapioca starch1:1gluten-freepaleo
identical binding properties
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 zucchini
- 2 tablespoons avocado oil
- ⅓ cup pesto
- ⅓ cup shredded mozzarella
- 2 4 oz balls burrata
- 2 tablespoons pine nuts, toasted
- ¼ cup baby arugula
Instructions
- 1
Preheat oven to 350F
- 2
Bring pot of water to boil and add cauliflower florets
- 3
Boil for 5 minutes until fork tender, then drain
- 4
Transfer florets to food processor and process until finely chopped
- 5
Scrape down sides with rubber spatula and add egg and garlic
- 6
Process again
- 7
Add almond flour, arrowroot flour, and salt
- 8
Process until completely combined, taking breaks to scrape down sides
- 9
Transfer dough to parchment-lined baking sheet
- 10
Spread into oval shape about 1/4 inch thick using spatula
- 11
Drizzle with olive oil and bake for 15-20 minutes until edges are golden brown
- 12
Cut zucchini into coins and saute over medium-high heat in avocado oil for 5-10 minutes until golden brown
- 13
Dollop pesto on top of flatbread
- 14
Sprinkle with mozzarella
- 15
Add zucchini coins on top
- 16
Cut burrata balls in half or fourths and place on top
- 17
Broil on high for 2 minutes until cheese is melted and bubbling
- 18
Remove from oven and top with toasted pine nuts and arugula
- 19
Cut into slices and serve
Tips
Process the cauliflower in batches if your food processor is small to ensure even chopping and prevent overworking the motor.
Let the flatbread cool for 2-3 minutes before adding toppings to prevent the cheese from sliding off the warm surface.
Toast the pine nuts in a dry skillet for 2-3 minutes while the flatbread bakes to save time and add extra crunch.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 300F oven for 5-7 minutes to restore crispness.
Flatbread base can be baked up to 1 day ahead and stored covered. Add toppings and broil just before serving.
Serve immediately while cheese is warm and melted. Cut with pizza wheel or sharp knife for clean slices.
Common Mistakes
Don't skip draining the cauliflower thoroughly to avoid soggy flatbread.
Avoid overbaking the base or it will become too crispy to bend.
Don't add toppings to hot flatbread or cheese will melt too quickly and slide off.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this flatbread without egg?
Yes, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 5 minutes before using.
What if I don't have arrowroot flour?
Substitute with equal amount of tapioca starch or potato starch. Cornstarch works but may make the texture slightly more dense.
How long will this keep in the freezer?
Wrap the baked flatbread base tightly and freeze for up to 3 months. Thaw completely before adding toppings and reheating.