Rosemary Cauliflower Flatbread, Vegan and Gluten-Free

The best recipe for Rosemary Cauliflower Flatbread
rosemary cauliflower flatbread gluten free vegan best recipe

We had a green kind of day…

Green smoothies for breakfast, Noah said “green” for the first time and this deliciousness for lunch…

Rosemary cauliflower flatbread topped with edamame hummus and…


If you’re looking for a low-carb, gluten-free, vegan flatbread recipe…this is for you! Not quite like traditional flatbread, but equally yummy in its own right!  Crisp on the outside, doughy in the middle and completely kid friendly!  Almost a whole head of cauliflower is used as the base of this recipe making it a great way to sneak in veggies!

Topping options are limitless…

pesto and arugula

white bean spread and sun-dried tomatoes

tomato sauce and roasted veggies

rosemary cauliflower flatbread gluten free vegan best recipe

Rosemary Cauliflower Flatbread

The best recipe for Rosemary Cauliflower Flatbread
Course Breakfast, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 92kcal
Cost $


  • 1 head of cauliflower 3 cups of cauliflower “rice”
  • 3/4 cups oat flour coconut flour, almond flour or flour of your choice (if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a ton of liquid! I like using oat flour and made make own by pulsing old-fashioned oats in a food processor until a light flour was formed)
  • 3 flax “eggs” 3 tablespoons flax seed meal + 9 tablespoons water
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon rosemary or herb of your choice such as dried basil oregano or thyme
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Mix together flax seed meal and water in a small bowl, set aside.
  • Make “cauliflower rice” by adding cauliflower florets to a food processor and pulsing until rice-like.
  • (depending on the size of your food processor you may need to do this step in small batches.)
  • In a large bowl, mix together 3 packed cups of cauliflower rice, flax “eggs,” oat flour, salt, olive oil and rosemary.
  • Place dough on parchment paper and use hands to flatten to 1/2 inch thick.
  • Place in oven and cook for 40-45 minutes or until golden and crispy.
  • Remove from oven, add toppings of your choice and enjoy 🙂


Cooking time will vary depending on thickness of flatbread, keep an eye on it so it doesn’t burn 🙂
(if adding toppings that should be served warm, return to oven for 5-7 minutes or until warmed through)
Helpful Hint:  If you have left-over cauliflower “rice,” save and use in place of rice for another meal.  Simply steam in a few inches of water until tender and serve warm.  A great low-carb, grain-free alternative to rice 🙂


Calories: 92kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 136mg | Potassium: 230mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg
Cristina C. RD LDN

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