These crispbreads are new, even for me. I was inspired by Buff Dudes on Youtube to make pizza dough of cauliflower (go check them out, lots of fun and inspiring food!). In the morning there is nothing better than crispbread for me (in need of something crispy!), so I thought to myself that I wanted to try cauliflower crispbread. Here is the result.
Recipe (1 big tray with crispbread, about 8 big pieces)
– 1 cauliflower
– 1/2 red onion
– 1 handful of sesame seeds
– 1 handful of sunflower seeds
– 1 hand of almond flour (home made)
– salt & pepper
1. Put the oven on 150 degrees, warm air
2. Ground the almonds and seeds together until fine flour. Either in a blender or with a hand mixer. Put away in a bowl.
3. Cut the whole cauliflower into small trees and blend it in a blender. I used a hand-mixer. Not very successful as the hand-mixer just squeezed out the water of the cauliflower and it became a puree. You want it to contain the rather dry consistency (like rice).
4. Add inn the red onion, salt and pepper in the blender.
5. Then you add the almond flour with seeds you just made. The mix should now be a rather dry, a little sticky dough, but still able to work with.
6. Put the dough on a piece of baking paper and even out (I made it a circle but also one big square works fine). Try to smooth the dough out as fine and carefully as possible as this makes it cook even in the oven.
7. Put the baking paper on a tray and in the oven. After about 40 min in the oven cut the dough into pieces with a pizza-slicer. Then let it bake for another 50 min.
8. Take out and let cool down.
How long the crispbread should cook really depends on your oven. That’s why the time will vary when you make it, but the point is to get the dough crisp and crunchy (the almond flour makes it crunchy, so if you want it more or maybe less crunchy adjust the amount of almond flour). A tip is to leave the oven open the last 10 minutes on 200 degrees. This will crunch it up!
If you don’t like onion; spice it up! You can use garam masala, cilantro, parsley, oregano, chili etc. No limits here! For gluten intolerance these are also perfect as they’re flour-free.
I ate these with philadelphia light & red pepper, home made apple jam (to be posted) and cottage with banana. I also usually eat a handful of nuts to add up more proteins. A rich and colorful breakfast. Have a great day!