For paleo friendly sandwiches, toast, keto breakfasts, finger foods…. this cauliflower flat bread is so simple, yet so light and delicious.
recipe and Directions
- 1/2 head of cauliflower, riced.
- 4 eggs
- 2 Tbs coconut flour
- 2 Tbs pysillium husk
- Himalayan Salt to taste
** I added 2 tsp of dried basil
(You can add which ever herbs you like. Tumeric and black pepper is always a good idea 😉)
Heat oven room 190°C
Blend all ingredients together in a food processor until smooth.
Spread evenly on to a lined baking tray.
Roughly 1cm thick.
Cook for 30 mintues.
Allow to cool completely before slicing.
Store in the fridge for one week.