To celebrate National Pizza Day, without the guilt, try this cauliflower flatbread recipe!
This recipe is dairy free, gluten free, keto friendly, vegan, and packed with flavour.
To save some time I used riced cauliflower rather than purchasing a head of cauliflower and having to process it myself. The riced cauliflower typically comes frozen so cook the cauliflower before adding it to the dry ingredients. This will also remove some of the moister from the cauliflower and help make the flatbread crispy.
3 cups Riced Cauliflower
1 tsp. coconut oil
1/2 tsp. salt
2 cloves garlic (minced)
3 tbsp. ground flax-meal
1/4 cup almond flour
1 tsp. oregano
1 tsp. baking soda
1 tsp. basil
Optional Toppings (shown in photos):
Dairy free cheese
Yellow bell pepper
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
In a large skillet melt the coconut oil, add the garlic and cook till fragrant. Next add the riced cauliflower and salt, cook for 5-8 mins.
Place the cooked cauliflower in a cheesecloth or clean dish towel. Let it cool.
Once cooled squeeze out as much liquid as possible.
In a large bowl mix the ground flax meal, almond flour, oregano, baking soda, and basil.
Add in the cauliflower. Mix well and then roll into a ball.
Place your dough ball onto your parchment paper. Using another piece of parchment layer the dough and roll out with a rolling pin.
Bake for 15-20 mins or until edges are brown.
Top with desired pizza toppings and bake for another 8 to 10 mins.
*Nutrition info for 1/2 the flatbread (including the optional toppings):
Desire Fitness is a fully certified personal trainer and nutrition coach based out of Edmonton, Alberta.
To get a nutrition program that has recipes like this or to learn more about having a custom diet plan made for you visit: www.desirefitness.ca
Preferred products to make this recipe: