Cauliflower Flatbread

Cauliflower Flatbread

A low-carb flatbread with a crisp edge and tender center, made from riced cauliflower and cheese.

Total 45 min Makes 4 servings Calories 190/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

Riced cauliflower is steamed, squeezed dry, and bound with egg and cheese to form a sturdy, pliable flatbread. It bakes until golden and firm enough to top with sauce and toppings or tear into wedges for dipping. Ideal as a gluten-free pizza base or alongside soups and salads.

Ingredients

  • 1 medium head cauliflower, riced (about 4 cups)
  • 2 large eggs
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided

Method

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. Pulse cauliflower florets in a food processor until finely riced, working in batches if needed.

  3. Place riced cauliflower in a microwave-safe bowl, cover, and microwave on high for 5 minutes until softened.

  4. Spread the cauliflower on a clean kitchen towel and let cool for 10 minutes, then gather the towel and squeeze firmly over the sink to wring out as much liquid as possible.

  5. In a large bowl, combine the squeezed cauliflower, eggs, mozzarella, Parmesan, garlic, oregano, salt, and pepper, mixing until a cohesive dough forms.

  6. Transfer the mixture to the parchment-lined baking sheet and press into a rectangle about 1/4 inch thick, roughly 9 by 12 inches.

  7. Brush the top with 1 tablespoon olive oil and bake for 20 minutes until the edges turn golden brown.

  8. Flip the flatbread carefully with a wide spatula, brush the second side with the remaining 1 tablespoon olive oil, and bake 5 more minutes until firm and crisp at the edges.

  9. Let the flatbread rest on the pan for 5 minutes before slicing into wedges or rectangles and serving.

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    Cauliflower Flatbread

    Riced cauliflower is steamed, squeezed dry, and bound with egg and cheese to form a sturdy, pliable flatbread. It bakes until golden and firm enough to top with sauce and toppings or tear into wedges for dipping. Ideal as a gluten-free pizza base or alongside soups and salads.

    45 min 4 servings 190 cal

    Ingredients

    • 1 medium head cauliflower, riced (about 4 cups)
    • 2 large eggs
    • 1 cup shredded mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil, divided

    Method

    1. 1

      Preheat oven to 425°F and line a baking sheet with parchment paper.

    2. 2

      Pulse cauliflower florets in a food processor until finely riced, working in batches if needed.

    3. 3

      Place riced cauliflower in a microwave-safe bowl, cover, and microwave on high for 5 minutes until softened.

    4. 4

      Spread the cauliflower on a clean kitchen towel and let cool for 10 minutes, then gather the towel and squeeze firmly over the sink to wring out as much liquid as possible.

    5. 5

      In a large bowl, combine the squeezed cauliflower, eggs, mozzarella, Parmesan, garlic, oregano, salt, and pepper, mixing until a cohesive dough forms.

    6. 6

      Transfer the mixture to the parchment-lined baking sheet and press into a rectangle about 1/4 inch thick, roughly 9 by 12 inches.

    7. 7

      Brush the top with 1 tablespoon olive oil and bake for 20 minutes until the edges turn golden brown.

    8. 8

      Flip the flatbread carefully with a wide spatula, brush the second side with the remaining 1 tablespoon olive oil, and bake 5 more minutes until firm and crisp at the edges.

    9. 9

      Let the flatbread rest on the pan for 5 minutes before slicing into wedges or rectangles and serving.