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Gluten-Free Cauliflower and Chickpea Flour Focaccia
Original recipe: 6 servings · Prep: 15 min · Cook: 35 min · Total: 70 min
By Freeflourish Editorial TeamPublished May 6, 2026 | Updated Oct 17, 2026
Italian-inspired
70 mins
glutenfreedairyfreegrainfreefamilyfriendlybakingmaincourseeasyappetizersidedishcomfortfoodquickrecipes
Gluten-Free Cauliflower and Chickpea Flour Focaccia with measured ingredients, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 20 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
35 min
Total
70 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.
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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.
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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.
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Bake in the preheated oven for 20-25 minutes, until golden brown and firm to the touch.
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Remove from oven and allow to cool slightly on the baking sheet before slicing into 6 pieces.
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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.
Timing note
Cooking, draining and cooling cauliflower precede baking; cooling follows it. Allow additional time as needed; no tested total is claimed.
Storage and Reheating
Refrigerate cooled leftovers promptly in an airtight container for up to 3 days, or freeze for longer storage. Reheat thoroughly before serving.
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