For 4 people ()
- 1 head cauliflower
- 8 cherry tomatoes, sliced
- 4 fresh basil leaves
- 1 pinch(es) rosemary
- 1 pinch(es) oregano
- 1 tablespoon(s) minced garlic
- 3 egg whites
- 1 pinch(es) salt and pepper to taste
- 1 extra virgin olive oil
- 1/4 cup(s) shredded mozzarella (Step 2 & 3 only)
Cauliflower Flatbread Pizza Directions
Cut large head of cauliflower into four quarters. Microwave on high for 2-4 minutes to slightly soften.
With a large cheese grater, grate the floret ends of the cauliflower down to the stems. You may include some stem pieces but it gets harder to shred them with the grater. Complete this for all four quarters. Alternately, you may use a food processor to chop all chunks into small rice-sized pieces. Do not allow the cauliflower to be too wet. Pat down with paper towel if needed to remove some moisture.
In a bowl, combine the cauliflower "rice" with 3 egg whites and all seasonings. (Step 2 & 3 may add cheese directly to mixture.) Use hands to make into a wet dough.
Line a cookie sheet or pizza stone with parchment paper and spray or brush with olive oil. Make sure to cover corners and edges well. Pour the cauliflower dough mixture onto the paper and spread flat with hands to form a circle on the pizza stone or fill the entire cookie sheet.
Bake at 425 for 20-30 minutes, until the flatbread becomes a deep golden brown on top. Remove from oven and allow to cool and solidify for a few minutes. The bread will be a bit spongy and flexible. Leave in oven extra time if wanted, but keep a close eye so it does not begin to burn.
Add tomatoes, basil, and other desired toppings, and place in oven for 10 additional minutes. (Step 2 & 3 may sprinkle cheese on top.)
Remove from oven, allow to cool for 5 minutes and cut into slices. Enjoy guilt-free flatbread pizza anytime, and each slice counts toward your vegetable intake for the day! You may use Walden Farms sauce. The photo shows a pesto sauce I made and drizzled on the flatbread as a base. Enjoy!
Recipe and Photo by ITG Wellness Coach Joe