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Cauliflower Flatbread Crust

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We’ve decided there’s no end to the amazing versatility of cauliflower!  Quick and easy, it’s sure to become one of your go-to recipes on pizza night. We topped ours with fresh figs, goat cheese, arugula after the bake, and a drizzle of balsamic vinegar. The possibilities are endless!

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Ingredients

  • 4 cups riced organic cauliflower
  • 1 cup grated parmesan cheese
  • 1 free-range egg
  • 1 organic garlic clove, minced
  • Cold-pressed olive oil for brushing

Preparation

1 Preheat oven to 475.

2 In a stovetop steamer, place riced cauliflower and steam on medium heat for about 8 minutes or until tender and cooked. Allow to cool for a few minutes until it’s comfortable to handle.

3 Pour onto a kitchen towel and squeeze out excess liquid.

4 Place cauliflower into a mixing bowl with cheese, egg, and garlic. Mix together with your hands and place on a parchment-lined baking sheet.

Mixing_bowl

5 Press until about 1/4 inch thick, forming your preferred flatbread shape.

6 Brush with a bit of olive oil and bake for about 15 minutes, or until starting to turn a golden brown.

Crust

7 Remove from oven, add your favorite flatbread toppings, and continue to bake for a few more minutes until toppings are melted and sizzling. Add any additional fresh toppings and enjoy!

Nutrition Facts for Crust*

Calories 432
Total Fat 28g
Carbohydrates 15g
Protein 30g
Servings Per Recipe 2

* Nutrition Facts are based on 1 serving

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Photographer: Carmen Troesser

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