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plate full of plant based tortillas sitting on marble counter

Homemade Plant Based Tortillas Recipe (Vegan & Paleo)

  • Author: Jennifer Farley
  • Total Time: 40 minutes
  • Yield: 10 tortillas (5" each) 1x
  • Diet: Gluten Free


These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other. 


Units Scale
  • 1 small head of cauliflower or 33/4 cups cauli rice
  • 1/4 cup avocado oil
  • 1/2 cup water
  • 1/2 cup blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 cup arrowroot flour
  • 2 flax eggs (instructions below)


  1. Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  2. Make the flax eggs by adding two tablespoons of ground flax seeds into a small cup or bowl and stir in 1/4 cup filtered water. Let sit for about 10 minutes.
  3. If using a whole head of cauliflower, cut into small florets and process in the food processor until you have a rice like texture. If using cauli rice, add to food processor.
  4. Add water and oil and pulse in the food processor until you form a mush that looks like mashed potatoes.
  5. Add the salt and flours and pulse until blended.
  6. Pulse in the flax eggs until mixed.
  7. Scoop tortilla mix onto lined baking sheets in desired sizes.
  8. Bake on 400 degrees, on center rack, for 20-25 minutes, until slightly golden on top.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Basics
  • Method: food processor/oven
  • Cuisine: Mexican


  • Serving Size: 1 tortilla
  • Calories: 117
  • Sugar: 0.7 g
  • Sodium: 125.2 mg
  • Fat: 7.1 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.4 g
  • Fiber: 1.3 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg

Keywords: plant based tortillas, gluten free tortillas, vegan tortillas, cauliflower tortillas