Broccoli Flatbread

March 16, 2017

Broccoli Flatbread


I don’t mean to sound corny but this broccoli flatbread is MMM MMM GOOD.
Made with only 3 ingredients (if you don’t count salt and pepper), these Broccoli flatbread not only are super easy to whip up but are also incredibly yummy, super colorful, and since they’re made with broccoli (aka one of the healthiest vegetable there is) they’re also good for you.
Wanna hear more?
I bet you do.

Broccoli Flatbread


This is one of those recipes that's as fun to make as it is to eat.
Prep time is minimal, as is the ingredient list, and once you have a stack of these in your fridge then your meal and snack possibilities are endless.
Sandwiches, pizzas, wraps, you name it.
Sister pointed out that these may have more in common with a frittata than your average bread, but that doesn’t stop it from making a great alternative for sandwiches.
And if you consider that they’re made from broccoli, that they’re completely gluten-free, and pack a serving of veggies then you know you’ve got something special going on.

Broccoli Flatbread


I like to use these flatbread for sandwiches. They make for a killer avocado-lettuce-tomato sandwich and they’re also amazing with my cranberry pistachio chicken salad, not to mention with egg salad.
You can literally fill or top this flatbread with anything that sounds delicious to you and call it a breakfast, lunch, or even dinner.

(Paleo) Broccoli Flatbread                                                                                                                     Print this recipe!
Barely adapted from GreenKitchenStories

Ingredients
Makes 8 flatbreads

1 large head broccoli, riced
1 cup almond flour
4 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.
Line a baking sheet with parchment paper and lightly grease it. Set aside.
In a large bowl combine all ingredients and mix really well.
Separate mixture into two portions.
Carefully press each portion into a large rectangle about ¼-inch thick.
Bake for 30 minutes.
Let cool completely before peeling off the parchment paper.
Slice each flatbread into four and store in a container.

Nutrition facts

One flatbread yields 132 calories, 8 grams of fat, 8 grams of carbs, and 8 grams of protein.

17 comments:

  1. Thank you for the low-carb alternative! I'm always on the lookout for replacements for breads and rice.

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

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  2. This looks so delicious! I cant wait to try it :)
    Izzy |http://www.pinchofdelight.com

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  3. Replies
    1. Yes, I would love to know if it freezes well, too. I am gluten and dairy free and don't really eat even gluten free grains much unless I am craving a sandwich or burger!

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  4. OH, this is awesome! I bet it would work with cauliflower too, or even a mixture of both

    I am going to make this for sure, and very soon!

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  5. This looks fantastic!! I made a similar one with cauliflower, but it was more like a "potato pancake". I`m trying this in the weekend.
    Thanks Mike!

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  6. This is such a creative recipe! I love broccoli and I love how healthy these flatbreads are :)

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  7. Mmm a flatbread sandwich sounds so good for lunch right now. Love that it's green - perfect for today's St Patrick's day celebrations!

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  8. can coconut flour be used instead?

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  9. Can you really rice raw broccoli? Like with a potato ricer? That sounds quite difficult! Or do you cook it first?

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    Replies
    1. Pretty sure he riced it using a blender or food processor; a lot of people (including me) "rice" their cauliflower that way. Cut into chunks and throw in a blender; pulse several times to get to small rice-like pieces. That's my guess anyway!

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    2. it gets fully cooked once he bakes it for 30 minutes, because when it is riced it gets so fine, it will cook right away actually. I've never made broccoli "rice" but reading tgoody comment, I guess it could work quite well too, a la cauli-rice.

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    3. Not with a potato ricer, but in a food processor. I made this last night and it is amazing. Incidentally, I have attempted to use a potato ricer with cauliflower and it's a serious fail! Non-starchy alternative recipes that call for ricing things like Cauli or Brocolli need to be done in a food processor. I throw the stalks in too.

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  10. This was amazing! Used 2/3 of the recommended flour and it turned out great.

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  11. This looks amazing Mike! Been a huge fan of your cauliflower crust recipes so can't wait to give this one a try! Could we possibly sub out the almond flour for an egg instead? Trying to minimize the calorie intake~ thanks!

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  12. Thanks for the Low-Carb Recipe Mike! Have pre-diabetes and looking for Keto recipes these days. Always a fan of your site!

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  13. i don't have any Almond flour, has anyone used regular flour, or another alternative?

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