Appetizers/ Breads/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Broccoli & Basil Flatbread (Coconut flour)

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A paleo, gluten free and low carb flatbread made with broccoli and coconut flour.  Bright, colourful and delicious.


A bread from broccoli? Madness you cry!  After a day playing around with cauliflower, I looked at a large bunch of broccoli I had in the fridge and thought to myself “Dare I?”.   I did and I loved the result.  It’s something you could have fun playing around with by adding other flavourings and perhaps some cheese too.   I baked it in a square cake tin and the result was a soft yet firm flat bread.  You could make a decent sandwich out of this or even toast it.  I had some with salsa, the Chief Taster had an open sandwich with his half.  Freak the children out! Give them a green sandwich! Hee hee…Oooh, something healthy and green for St Patrick’s’ Day perhaps?


I put basil in it to give it a bit of flavour but this is optional.  If you don’t have coconut flour, I think almond flour or even ground flax seeds would still work.  Move over cauliflower rice, you have a new contender from broccoli!

UPDATE: – I’ve now baked this with ground flaxseed in place of the psyllium powder and it works out great!






Broccoli Bread
Serves 2
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  1. 1 large head of Broccoli, trimmed into florets (should make about 4 cups of riced broccoli)
  2. 1/4 cup fresh basil (can be optional)
  3. 2 tblspn coconut flour
  4. 1 tblspn psyllium husk powder (OR 2 tblspn ground flaxseed)
  5. 2 eggs
  6. 1/2 tspn baking powder
  7. 1/2 tspn salt
  1. Pre-heat the oven to 180C/375F degrees.
  2. Place the broccoli and basil into a food processor and blitz until "rice like".
  3. Add the remaining ingredients and blitz until combined well.
  4. Line a tin with grease proof paper and pour the mixture into the tin, smoothing evenly.
  5. Bake for 30 minutes until firm and golden at the edges.
  6. Eat and enjoy!
  1. (With Psyllium powder) Nutrition: Per square serving: 125 Calories; 4g Fat; 8g Protein; 17g Carbohydrate; 9g Dietary Fiber; 8g Net Carb
  2. (With ground Flaxseed) Nutrition: Per square serving: 117 Calories; 5g Fat; 7g Protein; 13g Carbohydrate; 7g Dietary Fiber; 6g Net Carb
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  • Reply
    December 24, 2018 at 12:39 am

    Do you think this would work with flax eggs? I’m allergic to eggs

    • Reply
      Angela Coleby
      December 26, 2018 at 11:31 am

      I think it would.

  • Reply
    February 18, 2015 at 9:36 am

    I’ve now tried this with ground flaxseed in place of the psyllium powder and it worked out just fine. I think I might actually prefer that version and it’s lower in carbs too! I’ve updated the recipe with this. Happy baking! πŸ™‚

    • Reply
      March 4, 2015 at 7:35 pm


      I tried making this recipe but the bread completely fell apart. πŸ™ I am not sure what it was that I did wrong. Maybe, I riced the broccoli in an incorrect way? (I did use a food processor).

      Oh well, it’s broccoli so I am going to eat it all up anyway. πŸ™‚

      I am planning to try one of you all-coconut flour bread recipes today.

      You are the first low carb recipe maker i have seen who creates such a huge variety of a bread recipes. I suppose you are a bread lover. Please keep them coming! πŸ™‚

      Thank you! πŸ™‚

      — Veena

      • Reply
        March 4, 2015 at 10:23 pm

        Hmm.. Wonder what happened there..perhaps another egg to bind would help. I have made this a couple of times and use a food processor too. Am glad you are enjoying the recipes! Thanks for popping by and keep the feedback coming!

  • Reply
    February 16, 2015 at 8:14 pm

    Hello there,

    This recipe looks extremely tempting! Could you suggest a replacement for the psyllium husk powder?

    Thank you for your time!

    • Reply
      February 16, 2015 at 8:16 pm

      Hi Veena! Glad I’m tempting you! You could use ground flaxseed instead. I use the psyllium powder as a binder and flaxseed should be fine. Hope you enjoy it!

      • Reply
        February 16, 2015 at 8:40 pm

        Thank you so much for your prompt response! πŸ™‚ Very kind of you.
        I have a lot of flaxseed meal waiting to be used at home. Going to try this! πŸ˜€

        Thank you once again!

  • Reply
    February 10, 2015 at 6:48 am

    When you say “line a tin…” Do you mean a loaf pan or a square pan? Thanks πŸ™‚

    • Reply
      February 10, 2015 at 8:09 am

      Hi Mark, I mean a square pan tin (it’s what I used). Enjoy!

      • Reply
        March 8, 2015 at 12:32 pm

        Could you please give pan dimensions on your recipes? The “small pan” vs. the appearance of the bread slices is confusing. I’m new to this, looking forward to trying your tempting recipes, and pan size would help me a lot. Thank you!

        • Reply
          March 10, 2015 at 8:31 am

          Hi Nilla, I use a square tin which is 8 x 8 inch (20 x 20 cm). I cut mine into strips for the picture for a midday snack! I hope you enjoy the baking and thanks for popping by!

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