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Freeflourish
Gluten-Free Vegan Cauliflower and Chickpea Flour Focaccia
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 6, 2026 · Updated Jul 7, 2026
Italian-inspired
40 mins
glutenfreevegandairyfreegrainfreefamilyfriendlybakingmaincourseeasyappetizersidedishcomfortfoodquickrecipes
Discover a delicious gluten-free and vegan focaccia made with roasted cauliflower and protein-packed chickpea flour. This grainfree, dairyfree recipe is perfect as a main course, appetizer, or comforting side dish, suitable for quick & easy family-friendly meals and gluten-free baking.
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
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.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Vegan Cauliflower and Chickpea Flour Focaccia for someone with celiac disease.
Texture Expectations
Gluten-Free Vegan Cauliflower and Chickpea Flour Focaccia should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Vegan Cauliflower and Chickpea Flour Focaccia ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- Fresh cracked black pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- Coarse sea salt: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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