So, recently I was challenged to create a luncheon menu that navigated all of our usual allergies, plus avoided all grains, gluten, refined sugars, and fruits. I made a couple of my easy, top 9 allergen free dips (check them out under 'Dips')...but what to dip into them? Well the easiest (and most boring perhaps) solution was an array of raw, cut veggies. But I still crave a carb sub that has that chewy, soft flatbread feel when schmeared in a nice chickpea/sesame-free hummus, for example. So, after a lot of research, I came up with this fun flatbread that cooks up bakes up simply, is plant-based and grain-free, and hits the spot. Because almond is a safe option for us, we used almond flour but you could sub in something like arrowroot or coconut flour if those are safe options. The best part is that the dough comes together in the food processor! I also think this would be an amazing pizza dough alternative with your favourite allergy-safe pizza toppings :)
2 cups steamed or roasted cauliflower
1 flax or chia egg (depending on what's safe for you)
1 tbs granulated garlic
1 cup tapioca starch
2 cups almond flour (or safe gf flour of choice...I think arrowroot is a nice option texturally but chickpea might also be nice)
1 teaspoon sea salt
1/8 cup of good quality olive oil (plus more for drizzling)
Preheat oven to 350F
Add cauliflower to the bowl of your. food processor and pulse to break down to 'rice' texture. If you're not using a food processor, just mash the heck out of it with a fork.
Add all other ingredients and blend at low speed until a dough forms. If your cauliflower has a higher liquid content, you may need to add a little more flour. You want a dough that is soft and pliable, but pulls away from the sides of the bowl.
Transfer to a parchment paper lined baking sheet. Using an additional sheet of parchment to keep the dough from sticking (or wet hands will also work), press the dough until it is about 1/4 inch thick. You can use a rolling pin if you want a very flat surface but you'll need to use the second sheet of parchment to keep the dough from gumming around your rolling pin.
You can totally make these whatever shape you like...I like them cut into strips for dips but they would be awesome as mini ovals, or pizza-shaped.
Bake for about 25 minutes or until the centre is set and no longer wet. I like to cut my strips at this point, then flip the individual pieces over and bake them for another 10 minutes until the bottom is also golden. This makes them nice and stable for dipping, just keep an eye that you don't over cook them. If you're making pizzas, you can skip this step and just bake until the entire top is toasty and golden.
Serve with your favourite dip! My Little was eating these toasted with her favourite dairy-free cream cheese the day after our luncheon. They held up nicely and make a great snack.