Low-Carb Crispy Cabbage Flatbread
This cabbage flatbread is light, crunchy, and full of plant-based goodness. Made with chickpea flour, flaxseeds, and a touch of turmeric, it’s naturally vegan, gluten-free, and low carb. Perfect for anyone looking for a wholesome snack or creative meal idea without dairy or eggs.
Instructions
- Blend chickpea flour, rice flour, cornstarch, flaxseeds, salt, turmeric, and water into a smooth paste.
- Heat a pan with olive oil and spread shredded cabbage in a spiral or round layer.
- Pour the blended batter over the cabbage and sprinkle black sesame seeds.
- Cover and cook 3–4 minutes on low-medium heat.
- Flip gently and cook until both sides are golden and crisp.
- Flip again for extra crunch, then enjoy warm.
💡 Chef’s Notes
Video Tutorial
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