This is so easy, using the humble cauliflower as it’s main ingredient.

Grain, gluten & yeast free. Healthy, high fibre, veggie-containing ‘Bread’ to serve with your avocado, soup, scrambled/poached eggs, sardines, peanut butter, pâté? I have even split it & used it as a sandwich but its a bit crumbly!

This is my everyday ‘bread’ replacement. It has lots of protein, vitamins, minerals, good fats & fibre. So much better than the commercial gluten free breads on the market. One bake lasts me a week when kept in an airtight container in my cold fridge.

Firstly | Heat your oven to 180°C

Next | Line a baking sheet with baking paper.


250g       Raw Cauliflower Florets (if a few of the lighter leaves or stalk get in, no problem)
125g       Ground Almonds/Almond Flour
4             Large Eggs
3tsp        Ground Turmeric (this can be varied if you prefer a ‘bread’ of differing flavour ie Italian herbs, even chilli/cinnamon/ginger)
½ tsp      Sea/Himalayan Salt

Method |

Blitz cauliflower into ‘rice’ in a processor or with a knife.
Mix in the other ingredients until all blended.
(Add other herbs, chopped olive, chopped dried chilli as desired but all optional.)

Spread evenly onto the baking sheet, 0.5cm thick. Make a thicker bread by using a smaller tray.

Bake for 25 mins, until just browning but firm in the centre.

Allow to cool in tray on a rack. Tip onto a surface & remove the paper.
Cut into 8 pieces & store in a sealed container in the fridge, for up to a week. Does not freeze!

NOTE | I have found that this refreshes easily in the toaster!

For Pizza Base | Use ¼ of the mix, spread into a round on baking paper, on a baking tray & bake for 10 minutes for a fabulous pizza base. Top with tomato paste, good drizzle of olive oil, fresh or dried herbs, sliced veggies & cheese. Bake for a further 10-15 mins at 190°C. I topped mine with a vegan ‘cheese’. Serve with a fresh salad.


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