Low-Carb Crispy Cabbage Flatbread

Name: Low-Carb Crispy Cabbage Flatbread
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 cup shredded cabbage; 2 tbsp chickpea flour; 1 tsp rice flour; 1 tsp cornstarch; 1 tbsp flaxseeds; ¼ tsp salt; Pinch turmeric; ½ cup water; 1 tbsp olive oil; black sesame seeds

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⏱️ Prep: 10m

🔥 Cook: 10m

🎬 Video: 13s

📊 Easy

🍽️ Course: Snack 👥 Servings: 1

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

A crunchy, dairy-free flatbread that’s nourishing and so satisfying! This recipe is naturally vegan, gluten-free, and low carb, made without flour, dairy, or eggs.