Chat with us, powered by LiveChat

Cauliflower Flatbread Crust


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!



  • 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


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.


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.


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


Photographer: Carmen Troesser