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Gluten-Free Cauliflower and Chickpea Flour Focaccia

Name: Gluten-Free Cauliflower and Chickpea Flour Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 1 medium head cauliflower (about 4 cups chopped florets); 1 cup chickpea flour (also called gram flour or besan); 1/4 cup tapioca starch; 1/4 cup olive oil, plus extra for greasing and drizzling; 1/2 cup water; 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg); 1 teaspoon gluten-free baking powder; 1 teaspoon garlic powder; 1 teaspoon dried rosemary, plus extra for topping; 1/2 teaspoon salt; Fresh cracked black pepper, to taste; Coarse sea salt, for sprinkling on top

By Freeflourish Editorial TeamPublished May 6, 2026 | Updated Jul 7, 2026

Italian-inspired 40 mins glutenfreedairyfreegrainfreefamilyfriendlybakingmaincourseeasyappetizersidedishcomfortfoodquickrecipes

Gluten-Free Cauliflower and Chickpea Flour Focaccia with measured ingredients, 40-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 25 min

Total 40 min

Servings 6

Difficulty easy

Cuisine Italian-inspired

Ingredients

Servings 6

1 medium head cauliflower (about 4 cups chopped florets)
1 cup chickpea flour (also called gram flour or besan)
1/4 cup tapioca starch
1/4 cup olive oil, plus extra for greasing and drizzling
1/2 cup water
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
1 teaspoon gluten-free baking powder
1 teaspoon garlic powder
1 teaspoon dried rosemary, plus extra for topping
1/2 teaspoon salt
Fresh cracked black pepper, to taste
Coarse sea salt, for sprinkling on top

FreeFlourish Gluten-Free Vegan Cauliflower and Chickpea Flour Focaccia ingredients

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and lightly grease with olive oil.
Cut cauliflower into florets and steam or boil until tender, about 8-10 minutes. Drain thoroughly and let cool slightly.
Transfer cooked cauliflower to a clean kitchen towel and squeeze out excess moisture. Removing as much water as possible is key for the dough consistency.
In a large bowl, mash the drained cauliflower until broken down but still retaining some texture. Add chickpea flour, tapioca starch, olive oil, water, flax egg, gluten-free baking powder, garlic powder, dried rosemary, salt, and black pepper.
Mix until a thick, sticky batter-like dough forms that holds together well. Adjust by adding a splash more water if too dry, or a little more chickpea flour if too wet.
Transfer dough onto the prepared baking sheet and, using wet hands or a spatula, spread into a roughly 9x12 inch rectangle or oval about 1/2 inch thick.
Drizzle olive oil on top, sprinkle with coarse sea salt and extra rosemary. Dimple the surface deeply in a traditional focaccia pattern using fingers or a fork.
Bake in the preheated oven for 20-25 minutes, until golden brown and firm to the touch.
Remove from oven and allow to cool slightly on the baking sheet before slicing into 6 pieces.
Serve warm or at room temperature as a main course, appetizer, or alongside soups and salads. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.