Vegetable flatbreads + video


These colorful flatbreads are quick to make, have only 3 ingredients (well kind of, if you are not counting salt or pepper) with the main one being a vegetable (which is why they have such awesome colors). Sounds interesting?

We created this recipe for our youtube channel so make sure to watch the video to see what a simple, savoury snack this is. Our plan was to make a really instructional video but Elsa came crashing our shoot with all her crazy monkey faces and dances and we just couldn’t leave those parts out when editing. Hopefully you will still find some helpful cooking instructions in there. Press play!

We really enjoy shooting these videos and will try making them more frequently. We are thinking about adding some Q&A videos as well, so subscribe to our youtube channel for the latest updates and to ask us questions.


Our flatbreads are simply made with mixed vegetables, ground almonds and eggs. The recipe is based on the quite popular cauliflower pizza crust recipe from our first cookbook The Green Kitchen. We found these to be a fun variation and quite useful to have at home. We have broccoli in the green ones, and mix cauliflower with carrots or beetroot for the orange and purple/red flatbreads. You can also add spinach or kale to the broccoli or cauliflower mix. A handy and a bit unusual way to eat your veggies. The almond flour add a sweet roundness to the flavor but if you are allergic to nuts you could try using chickpea flour and a splash of olive oil instead. We should perhaps add that raw mixed broccoli smells a lot like fart, so you should perhaps not make these right before you are having a romantic date (the smell disappears when they are baked though).

With a stack of these in the fridge, you’ve got a number of quick meal options. Most commonly, we eat them as sandwiches filled with mashed avocado, vegetables, hummus or cheese (you can of course add whatever you prefer). Or we make super quick mini pizzas by spreading a single layer pesto or tomato puree on each, then add topping of choice and bake for 7-8 minutes on high heat. You can also make larger pieces and roll them into thick wraps. Thank you Angela for leaving a comment suggesting these would be great canapés, stamped out with cookie cutters, excellent idea!

Broccoli Flatbread
Makes about 12 slices

1 large head of raw broccoli
100 g / 1 cup almond flour / ground almonds
4 eggs
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
sea salt and black pepper to taste

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture. Measure 4 cups / 1 liter of the vegetable ‘rice’ and place in a mixing bowl. Add ground almonds, salt and pepper (plus herbs, if using) and mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.

Beet flatbread

1 small head of raw cauliflower, including the stem
2 medium raw beetroots, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper

Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.

Carrot flatbread

1 small head of raw cauliflower
1 large raw carrot, peeled
100 g / 1 cup almond flour / ground almonds
4 eggs
1/2 tsp sea salt and black pepper

Use the same instruction and measurements as above. The dough is slightly more moist than when using broccoli but dries up when baked.

Note for vegans: We have tried a vegan version of this recipe but weren’t entirely satisfied with it. We used 3 chia ‘eggs’ (3 tbsp chia + 9 tbsp water, set a side for 15 minutes) instead of eggs, but it didn’t hold together well enough once baked. Next time we will try replacing the almond flour with a more starchy flour (rice flour or chickpea flour) or replacing chia seeds with psyllium seeds for the bread to hold together better.


  • Gabrielle
    Made them yesterday and they're perfect! Excellent for breakfast with a homemade guacamole. I will definitely make more. Thank you for sharing this recipe.
  • I tried this together with my son! He loved the video, the times that your daughter started dancing, het started dancing too because he thought it was nescessary for the recipe. So cute! He loved eating it too!? Big thanks for some fun mother/son time!
  • Lulu
    These look amazing and what a fun video. will try making today with the carrots ,but i wanted to ask do you use them raw without cooking first and do you chop them in the food processor ..Also can i use regular flour ..sorry for the questions as I am new to this..Thanks
  • Olga
    What a great idea! Would it make sense to soak the almonds before making them into almond flour? Or would that mess up the amount of liquid in the recipe?
  • Bibi Todaro
    Wow these look amazing! I cant' have eggs though, do you think they would work with an egg replacer? I might try it anyway and see what comes out ;)
  • Zsofi
    I tried the broccoli version using half chickpea flour and half almond pulp leftover from making almond milk, and it worked perfectly. I was surprised at how sturdy these are. And delicious. It's possible the dough was a bit more wet than intended (since the almond pulp was not dry like almond flour would have been), but it worked out fine. I've since used it to make pizza, and a grilled cheese, yum.
  • I discovered your recipe on Instagram this morning and made them before heading off to work. I did try a vegan version which worked out. I used a gluten-free flour mix that I had, flax eggs and psyllium. I'm toasting them up now in hopes that they will crisp up just a bit more. Thanks for the recipe. I'll be following you to see whats next!
  • Robin
    Made a double batch of the carrot version tonight. Modified the recipe only by adding more herbs, garlic and onion powder. Both sheets baked for 25 minutes and turned out great. Thank you
  • Suzanne
    I made the carrot flatbread using half almond flour and half chickpea flour. The texture was excellent and it held together beautifully. I found it more "bread-like" than the almond alone recipe, though both are delicious. Thank you for this brilliant recipe!
  • Moira
    I tried out the vegan version of the broccoli flatbreads, substituting chickpea flour for almond flour and 3 tbsp of chia seeds soaked in 9 tbsp of water for the eggs, as suggested... And they came out great! Held together perfectly. Thank you for this recipe and the super cute video!
  • Sylvaine
    Just tried the flatbreads and they are delicious! To try I did one with ground almond and one with chickpeas flour. I prefer almond for the little nutty side it brings but all very tasty. Thank you. Love it. A nice change from bread when you feel like it :)
  • Hello! Thank you so much for this post! It is fantastic, {the video too} I have made the broccoli and the carrot version. Fabulous! And even more fabulous, is the fact that my bread loving family,are crazy about this! Yuhuu!! Happy Saterday.. Lx
  • Susan
    I discovered your flatbreads at They are wonderful! Thank you for introducing more delicious bread into our lives.
  • Anne
    Looks great. I'll have to try these. I guess it could work to replace almonds with shredded coconut and eggs with flax eggs for a vegan and nut free version, but I haven't tried yet.
  • Susan
    I discovered your flatbread at They are wonderful! Thank you for introducing another delicious bread into our lives.
  • mary
    Do you think spinach would work as a vegetable option for this bread? It may have too high water content - might mean it takes longer to bake anyway. I'm thinking I'll try and find out...
  • Vik
    I'm allergic to nuts, and can't eat chickpea because it belong o the peanut's family. I think you should try with sunflower seed mixed into flour instead, it's my best trick.
  • Ashley Labat
    Lovely! Does anyone know if these freeze well?
    • Hi Ashley, we haven't actually tried freezing them but I can't see why it wouldn't work. I would definitely give it a try! /David
      • Sylvaine
        Hello, I froze all of them, because I always do a good bunch at the same time, and no problem of texture of flavours when defrosted. So I would say go for it.
  • Sigrid
    A wonderful recipe. I have tried this with many different kind of vegetables so far. I soon will try to replace the eggs by phsyllium husks to create a vegan version for my niece. I will report how this worked out. I sometimes make a lunch out of it by heating it up in the pan and adding other warm food like fried eggs.
  • Eva palmer
    Love this recipe. Making it all the time . Thanks
  • Rachel
    I can't have cauliflower any suggestions on use of different vegetable please?
  • Maria
    Thanks for the recipe! I just made the ones with beetroot... they smell very yummy! Quick question, how long do these last in the fridge, and can these be frozen? I made one batch, but since I live by myself I want to make sure I plan ahead to not waste anything! Thanks:) PS. Such a fun video!
  • Chiara Stove
    Very curious to see if it will work with rice flour, chickpea flour or the psyllium seeds. Can't wait to try the vegan version then! Oh and love the video, you all seem so nice!
  • Adriana
    It just came out of the oven and cooled out. It is so pretty and tasty!! Thanks for sharing this recipe, I only made the green one to see how it went. Here in Mexico organic eggs and almonds are quite expensive so I had to make sure. But I already have beetroot, carrots and cauliflower waiting for a next batch ??
  • Claudia
    What a fabulous idea! I'm also glad to have learned about aqua fava – but it didn't work out for me with this recipe :( I will try it with eggs next time! Rock on!
  • I was really inspired by this recipe and made a pizza dough with broccoli and ground nuts and seeds. I substituted the eggs with flax seeds and baking soda and held it all together with vegan melting cheese. You guys are super inspiring with all your awsome ideas! If someones interested in the pizza recipe:
  • I made such a mess of the recipe. Our local shop only had ground hazelnuts left so I used that. I planned on making half the amount because I didn't buy enough Broccoli and then I completely forgot half way through and added ALL the eggs! Arg... I had buckwheat flour, as I had made your spinach pancakes the day before and I added some to dry out the mixture. Despite all of that it was still great! So I can't wait to try them again properly. And it would be awesome to nail a vegan version somehow as I'm heading in that direction. Thanks a million for the inspiration and for making me a better cook :)
  • Céline
    Is there any substitute for almond flour ? I'm allergic to almond but would really love to make this recipe. Would brow rice flower or buckwheat flour work for example ? Or another type of nut ? Thanks a lot for all the wonderful recipes ! Céline
    • Hi Céline, several readers have successfully made these with chickpea flour but I believe the flours you suggest will work to. Let us know how it goes! /David
      • Céline
        So i tried with brown rice flower and they turned out perfect :-) The second baking I made (yes, I made a big batch ! ;-) I kind of forgot them and they were overcooked - they turned brownish.... and sometimes in cooking mistakes leads to great discoveries... it's is also amazing, they became crispy and you can use them to dip into a guacamole or hummus... So I think we can't go wrong with this recipe. Amazing recipe ! Thank you :-))

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