I don’t mean to sound corny but this broccoli flatbread is MMM MMM GOOD.
Made with only 3 ingredients (if you don’t count salt and pepper), these Broccoli flatbread not only are super easy to whip up but are also incredibly yummy, super colorful, and since they’re made with broccoli (aka one of the healthiest vegetable there is) they’re also good for you.
Wanna hear more?
I bet you do.
This is one of those recipes that’s as fun to make as it is to eat.
Prep time is minimal, as is the ingredient list, and once you have a stack of these in your fridge then your meal and snack possibilities are endless.
Sandwiches, pizzas, wraps, you name it.
Sister pointed out that these may have more in common with a frittata than your average bread, but that doesn’t stop it from making a great alternative for sandwiches.
And if you consider that they’re made from broccoli, that they’re completely gluten-free, and pack a serving of veggies then you know you’ve got something special going on.
I like to use these flatbread for sandwiches. They make for a killer avocado-lettuce-tomato sandwich and they’re also amazing with my cranberry pistachio chicken salad, not to mention with egg salad.
You can literally fill or top this flatbread with anything that sounds delicious to you and call it a breakfast, lunch, or even dinner.
Makes 8 flatbreads
1 large head broccoli, riced
1 cup almond flour
¼ teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 350°F (175°C) and place a rack in the middle.
Line a baking sheet with parchment paper and lightly grease it. Set aside.
In a large bowl combine all ingredients and mix really well.
Separate mixture into two portions.
Carefully press each portion into a large rectangle about ¼-inch thick.
Bake for 30 minutes.
Let cool completely before peeling off the parchment paper.
Slice each flatbread into four and store in a container.
One flatbread yields 132 calories, 8 grams of fat, 8 grams of carbs, and 8 grams of protein.