paleo mini pita breads

Paleo Pita Bread Recipe.

If you’re after our Paleo Pita Bread recipe just scroll on down! Yay!

Our new blog launched and everything seems to be in working order. Have you entered our giveaway yet? We are just overwhelmed with the amount of entries we received yesterday and are so excited to help all of our readers stick to their fit + healthy goals (in fact, we wish we had a giveaway for every single one of you!)

If you haven’t entered to go in the draw, you still have plenty of time. The winner will be announced Tuesday 19 February (and you don’t want to miss out—gotta be in it to win it, right?!)

The giveaway is a healthy hamper full of goodies from our friends at Paleo Snacks, Rachael’s Organics, SlimBliss tea, Mount Uncle’s Banana Flour and FitUsIn, (click here for a full list of what you will find in the hamper).

For now, our weekend is going to involve some valentines baking and killer work outs—and we just can’t seem to get enough of these paleo mini pita breads (we know this is a wanted recipe at the moment!). The perfect snack for a celebration…but what are we celebrating? Um, the weekend of course!

Always merrymaking,

Emma + Carla

paleo pita bread.
Serves 4
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 cauliflower, cut into florets
  2. 2 eggs
  3. 1 tbs oregano
  4. 1 tbs rosemary
  5. 1 tbs onion powder
  6. salt n pepper to season
  1. Preheat your oven to 200 degrees celsius.
  2. In a microwave proof bowl, zap the cauliflower for 10 minutes (or until a fork pokes through a stalk easily).
  3. With a stick blender, whiz the cauliflower until pureed.
  4. Let cool for 10 minutes.
  5. Add the eggs, oregano, rosemary, onion powder and salt n pepper.
  6. Stir until well combined.
  7. On a lined baking tray, spread out the mixture to about half a cm thick.
  8. Place into the oven for 25 minutes.
  9. Take out the baking tray and flip. This can be a little tricky. We placed another piece of baking paper over the top of the bread, then placed a cutting board on top of this. Flip and peel off the original layer of baking paper. Carefully slide the flipped bread back onto the baking tray (so the bottom of the bread is the that was a mouth full!)
  10. Bake for a further 15 minutes or until brown.
  11. Cut up into desired slices (we like mini squares).
  12. Let cool (as they will harden a little) and serve with antipasto favourites!
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Comments 12

  1. I made these tonight, but substituted ground cumin and turmeric for the spices because I wanted it to accompany a curry. It was fantastic, even if a wee bit on the egg-y side. Cauliflower as bread..who knew!? Thanks, ladies!

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  3. Hi girls – how would you store these if making a day ahead? Would you make the mix then bake on the day or, could you bake then fridge then re-bake on the day? I’m going to use these instead of corn chips for nachos!

  4. Hi Dan! We would definitely bake on the day you’re planning to eat them, as they go a little soggy when left in the fridge. Sounds delish, take a photo and tag us on instagram! e & c

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  8. can you steam the cauliflower instead of microwave–don’t use the micro? thanks kg

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