I totally love this Paleo garlic bread. It’s not like garlic bread you may have been used to, more of a cross between a frittata and a flatbread but because it’s made with a medley of vegetables, it’s literally the healthiest bread alternative.
I often add nuts to my Paleo breads to make them crisp but I wanted to keep this nut free for those who find them hard to digest, or want something more low calorie.
This Paleo garlic bread is great as a side for soup or as a base for pizza. All the vegetables are low starch so suitable for those with ankylosing spondylitis and those nourishing their gut health. I hope you enjoy it as much as I do. It’s grain free and gluten free too.
- 4 carrots
- 250g courgettes
- 1/2 celeriac (250g)
- 1/2 cauliflower (170g)
- 2 tablespoons of oil (coconut or extra virgin olive oil or a mix of both)
- Pinch of Pink Himalayan salt and coarse black pepper
- 1 small onion
- 3 eggs
- 1.5 tablespoons bruschetta seasoning (or you can add 1 tablespoon of oregano and a tablespoon of tomato puree
- 3 tablespoons of chopped fresh parsley
- 6 – 8 cloves of garlic
- 2 tablespoons of extra virgin olive oil
Preheat the oven to 190C (fan assisted.)
Remove the stalk and leaves from the cauliflower, the ends from the courgettes and peel the celeriac and carrots. Grate the vegetables using the julienne blade of a high speed processor or you can do it by hand.
Alternatively, if you have a food processor but no grating blade you can just use the S blade and make it into vegetable rice. I just prefer the texture of grated vegetables in the base. Transfer to a bowl and heat in the microwave for 10 minutes on full power. Tip into a muslin cloth or clean thin tea towel, allow to cool slightly and squeeze out the excess water. Place the vegetables back into your bowl.
Peel and finely dice the onion. In a pan, heat 1 tablespoon of your chosen oil and sweat the onion for 1 minute until soft. Add to the bowl of vegetables.
Crack open the eggs, whisk with a fork and mix through the vegetables. Add the seasoning, remaining tablespoon of oil and 2 tablespoons of chopped parsley.
Line a pizza tray with greaseproof paper and coat with a little olive oil to prevent sticking. Spoon on the Paleo garlic bread base mix and spread evenly. It should be about 1cm thick. Bake in the oven for 25 minutes until golden.
Meanwhile, roast the garlic cloves in the oven for 15 minutes until soft. Remove the garlic from the skins, mash with a fork, 2 tablespoons of olive oil and chopped parsley.
When the Paleo garlic bread is cooked, brush on the garlic mix, cut into slices and enjoy.
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