This recipe creates great gluten-free flatbread using riced cauliflower instead of flour. The final product is crispy and firm, and is great for multi-layered sandwiches, as it holds well without becoming soggy, even with the many different fillings you use.
Tip for making rice cauliflower:
Wash well the cauliflower and cut into small parts. Remove the stalks. Put in the food processor with the hook for cutting food. Turn on for a minutes or until you get the rice texture.
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