PALEO TURMERIC FLATBREADS
Makes: 9 Large Flatbreads
Paleo / Dairy-free / Gluten-free / Sugar-free
I'd been meaning to make a healthy cauliflower pizza crust forever but never got round to it.
All of the recipes I had ever seen always had loads of cheese, which when I looked through the other ingredients on the list seemed to be the only thing making them look like they would taste any good, and really - the whole point in changing up from the standard flour based pizza crust is that it would be healthier right? A dairy-filled crust didn't seem like a worthwhile switch to me, so that's when I started experimenting with these. They have the most simple whole-food ingredient list, are high in protein and like all great recipes, are easily adapted throughout the changing seasons.
After making these a round pizza crust the first few times, it suddenly dawned on me that these would make fantastic flatbreads! For me, there's nothing better than having some pre-made grab-and-go lunch or dinner options for when you're pressed for time.
I've made these from carrot (pictured), broccoli, spinach, beetroot, purple carrot and kohlabri (my fave so far) and they are all divine, and most importantly fail-proof!
I love to add different spices to these, which adds a pop of colour and an even further depth of flavour and nutritional benefits, such as anti-inflammatory superstar turmeric, used here.
Top these with your favourite sandwich fillings such as avocado, tahini dressing, sliced tomato, radish, micro-greens, sauerkraut and sprouts. or slather with almond butter and a drizzle of honey or dollop of raw chia jam.
For a pizza crust, follow the steps below but smooth this out using your hands in the shape of a circle, rather than rectangle, bake first, then top with pizza toppings and bake again for 7-8 minutes at 200°C.
PALEO TURMERIC FLATBREADS
1 small head of raw cauliflower, roughly chopped
1 large raw carrot, skin on, roughly chopped
100 g / 1 cup almond meal / ground almonds
4 organic grass-fed free-range eggs
1/2 tsp pink salt
1/2 tsp ground turmeric
freshly ground black pepper to taste
Preheat the oven to 200°C and line a baking tray with baking paper.
- Roughly chop the cauliflower and carrot then place in food processor, pulsing until you reach a fine rice-like texture
- Measure 4 cups of the vegetable blend and transfer to a large mixing bowl
- Add almond meal, salt, turmeric and pepper and mix together with your hands, or if you want to avoid yellow hands use a fork but unsure everything is well incorporated
- Make a well in the centre
- In a seperate bowl, whisk the eggs with a fork and pour into the well you have just created.
- Mix well until everything is combined and you can shape the mixture into a ball. The mis will be wetter than a traditional pizza dough
- Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands, gently patting/pushing out from the centre
- Bake on the middle rack in the oven for 23-25 minutes or until beautifully golden and firm to the touch
- Remove from the oven and leave to cool
- Flip the flatbread onto a large board and carefully remove the baking paper
- Cut into 9 equal bread-sized slices and store in a sealed container in the fridge for up to a week
Use what you have in season for the extra vegetable of choice. Carrot can be omitted for beetroot (2 small), broccoli (1 large head, stalk included), kohlabri (2 small or 1 large), Spinach (2 cups) and I'm sure you will think of others yourself!
Also experiment with different herbs and spices, such as thyme, rosemary, oregano, dill, cumin, fennel seed etc.