Golden Turmeric Low Carb Flatbread (Grain + Nut Free!)

Low Carb Flatbreads made from Cauliflower!

I’m not one to shy away from carbs.

A fresh-out-of-the-oven-it’s-still-warm crusty bread spread with some good-quality butter will make my heart swoon, as will a bowl of rice (especially The Green Rice from my buddha bowl), but sometimes I feel like I just need a break from consuming all dem’ grains and focusing a bit more on my protein intake.

Now, I’m not saying this low carb flatbread will make you never want to eat crusty sourdough again, but it is delicious in it’s own right. It’s incredibly filling and satisfying, and will give your body that extra protein boost on days where you want it. I love it topped with some smashed avocado, lime and tahini, a tuna mayo salad, or even some trusty hummus.

Go on, get your low carb flatbread game going!

Low Carb Flatbreads made from Cauliflower!        Low Carb Flatbreads made from Cauliflower!

Golden Turmeric Low Carb Flatbread (Grain + Nut Free!)
Serves: 8-10 slices
  • 1 small head of cauliflower, riced* (2 cups)
  • 1 medium carrot, finely grated
  • 1 cup | 100g sesame seed flour
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoons dried rosemary
  • ½ teaspoon each salt and pepper
  • 3 eggs, whisked
  • 2 egg whites
  1. Preheat your oven to 175C | 350F and line a baking tray with some baking parchment.
  2. Add all of your ingredients, except eggs, into a large bowl and mix together. Pour in the eggs and stir together until everything is combined and well mixed. The dough will be quite wet but will dry as it cooks.
  3. Transfer the dough onto the baking tray, spreading it evenly and flattening the top with a wooden spoon or using slightly wet hands.
  4. Place in the middle oven rack and bake for 25-30 minutes, until golden and firm.
  5. Remove from the oven and let cool completely before peeling off the paper, cutting into squares. Store in the fridge or enjoy straight away - it’s particularly delicious with some avocado, lime and chilli flakes!