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.