Brocolli Flatbread

Preheat oven to 400°F

Remove any tough or blemished portions of the broccoli, particularly around the base of the stem where it tends to dry out and toughen. Chop the broccoli crowns roughly so that it will fit easily in a food processor.

Place the chopped broccoli in the hopper of a blender or food processor. Pulse several times to chop the broccoli into small chunks. If you don't have a good blender or a food processor, you can certainly chop the broccoli finely by hand, but it will take awhile.

Place the finely chopped broccoli in a large mixing bowl.

Add the almond flour.

Add a pinch or two of salt and a few turns of black pepper.

Add the eggs and mix well.

Spread the mixture out on a baking sheet lined with parchment or a silicone mat. Without a liner, it's extremely difficult to remove the flatbread from the pan without damaging it. Spread the dough out to form a large rectangle, a little less than 1/4" thick. Smooth the surface and edges.

Bake on the middle rack for about 25 minutes. The surface should be dry and beginning to brown. The bottom of the flatbread should be golden to dark brown.

After a little cooling period, or once you can pick up the pan liner without burning your fingers, flip the mat quickly onto a cutting board. Gently peel the liner from the flatbread. It will be a little sticky, but should peel away cleanly if you're careful. If this is too difficult, you might need to put it back in the oven for 5-10 minutes. Slice into even rectangles of desired size.

This flatbread works great with veggie-based sandwiches. Try layering with sprouts, cucumber, tomato, mayo and whatever else you have on hand. You might also try a melt. Layer a couple of slices with cheese and any other toppings you like, then pop them back in the oven for 5 minutes to melt. You can also make this flatbread with cauliflower and mix in a cup or two of grated beet or carrot for color.