Low-Carb Flatbread

I am so very very excited to share this Low-Carb Flatbread with you all, but I wanted to make sure it was as good as I first thought.  So I have been holding back.  I made it a second time. I froze it. I thawed it and tasted it again.   And yes, it is JUST as good as I first thought it was. Better, probably. In any case, I am going to share it with you and I know you are going to love it.

It is delicious, and nutritious, and a wonderful substitute for any soft and flat naan style bread you may be missing since you gave up gluten or grains… or if you haven’t given up gluten or grains but you just want a low-carb option.

This flatbread has only 2 ingredients and you will be really surprised when I tell you what they are!  It is durable, and pliable. It is chewy and substantial.  You can spread jam or mustard or soft cheese on it and it doesn’t break or tear.  You can use it flat or fold it like a panini bread.  You can use it for savory sandwiches with tomatoes, meats, cucumbers, or cheeses.  You can spread it with peanut butter and honey, or jam and Nutella.  Your choice.  

And the two main ingredients?  Cauliflower, and eggs.  That is it.  Yes, you can add a dash or 2 of salt if you like.  And you could add some Italian herbs for a nice change, or you could sprinkle in some cinnamon if you prefer.  But it is not necessary.  Actually, I suggest you try it plain at first, and then experiment.    If I were making it to use with a chicken filling, I might put rosemary in it.  Or cinnamon and cloves if I were going to have almond butter and strawberries.  You get the idea.

I make it into rectangles so that I feel like I am having ‘bread’. But you could make any shape you like, of course.

Low-Carb Flatbread
Makes 4 servings of 2 slices each.

• 1 large head fresh cauliflower
• 1/3 cup water
• 2 large eggs
• Dash of salt

1. Puree the cauliflower in  your food processor in batches.
2. Place the cauliflower and water in a microwave safe dish and then cover and cook on HIGH for 10 minutes OR place the cauliflower and water in a saucepan with a lid and boil/simmer for 7 minutes.
3. Prepare a colander by setting it in the sink and lining it with a double layer of cheesecloth about 16 inches square.
4. Put the cooked cauliflower in the centre of the cheesecloth.
5. Set your oven to 350° F.
6. Bring the 4 corners of the cheesecloth together and twist, enclosing the cauliflower in the centre of the ‘bag’.  Keep twisting and squeezing as much water out of the cauliflower as you can.
7. Put the cauliflower in a large bowl and break the eggs into  it. Add a healthy dash of salt.
8. Mix well.
9. Place mixture onto a baking sheet that has been lined with parchment paper.
10. Spread into a rectangle about 3/8 inches thick and trim up the edges with spatula.
11. Bake for 45 minutes.
12. Remove and cool on rack for about 20 minutes.
13. Slice into 8 pieces while slightly warm.
14. Store in fridge or freezer.  Thaw at room temperature or in microwave before serving.

Per 2 piece serving.
Weight Watchers P+ = 2.
Calories 73; Protein 6g; Carbohydrate 8g; Fat 3g; Fibre 4g.

This Low-Carb Flatbread is made from Weight Watchers Power Foods so there is no need to count WW P+ for it if you are following the Simple Start Plan or the Simply Filling Technique.

Puree the cauliflower florets into the smallest bits you can.

Place the cauliflower in a microwave dish with water and cover, OR cook on stove top.

Place double layer of cheesecloth in the centre of a colander in the sink.  After I am finished with it, I rinse the cheesecloth and hang it to dry. I use the same piece several times before replacing it with a new one.

Put the cooked cauliflower in the centre of the cheesecloth.

 Bring the corners of the cheesecloth together and start twisting.  Be aware that the cauliflower is HOT and the water coming out of it will also be HOT.  Spend a few minutes pressing as much water out of the cauliflower as you can and allow it to drain away down the sink.

After you have removed as much water as you can, open the cheesecloth and then place the cauliflower in a large bowl.

Add  the eggs and a bit of salt. Mix well.

Place the mixture on a baking sheet that has been lined with parchment paper.

Spread into a rectangle.  This will later be cut into 8 pieces so that may help you decide on the shape you want.  I use my fingers to press the mixture flat.

This is a picture of my second batch after it came out of the oven. I think the dark spots may be where the mixture is a bit thinner. 

Allow to cool and then cut into 8 ‘bread’ sized pieces or whatever other shape if you prefer.

Stacked and ready to freeze. They do not stick to each other so no need to separate with waxed paper.

I made these ham and cheese open-faced and then quickly realized I could fold them quite readily.

 And NO they do not taste like cauliflower!  I hope you like them as much as I do.

Printable Recipe

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Check out this Low-Carb Flatbread via @WeCanBegin2Feed     at http://wecanbegintofeed.blogspot.ca/2014/04/low-carb-flatbread.html

#platecommunity #FitFluential #myffmeal @FitFluential

or by Pinning the first picture. 

THANKS so very Much!