There are a few things in life, food wise, that I get really stinking excited over.
One of which, is the rich and creamy goodness of a perfectly ripe avocado.
The other – is a flatbread pizza.
And so, you can only imagine the joy in the depths of my soul when I dreamed up tonight’s outrageous recipe.
My Beet & Avocado Flatbread!
On a cauliflower crust!
And this time, it’s teaming up with nature’s candy: beets!
Let’s address the elephant in the room: beets can be a bit intimidating to cook. I mean, even I can get a little weary of the pink-stained hands, cutting boards, and potentially clothes and countertops. However — this flatbread is totally worth it!
Plus – in addition of being absolutely scrumptious, it’s gluten free, grain free, Paleo, Specific Carb Diet friendly, AND has a Vegan option.
Here’s What You Need: (Serves 1)
1/3 head of cauliflower, riced and wrung dry (about 1 cup when packed and dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
1/8 tsp garlic powder
1 beet, cubed
1/2 bulb of fennel, shaved thin on a mandolin
1 avocado, mashed
squeeze of lime juice
Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place the “rice” in a clean kitchen towel (or several paper towels) and wring out all the excess liquid. *This is a really important step!* I get about 1 cup of liquid out of my cauliflower!
Thoroughly combine the dry, wrung out cauliflower rice with the almond flour, salt, egg whites (or egg substitute) and garlic powder.
Cut 2 sheets of parchment paper the size of your baking sheet. Put the cauliflower dough onto one sheet of parchment paper, and place the other sheet on top. “Smoosh” it out to form a thin circle. Leave the top paper on, and bake it as a “parchment sandwich” for about 30-35 minutes. Take it out, remove the top sheet, spritz with olive oil, and return to the oven for an additional 2-3 minutes.
Meanwhile, scrub the outside of the beet with a clean dish scrubbie. Then, cut it into 1/2 inch cubes. Place on a tinfoil-lined, olive oil-sprayed baking sheet. Spritz or toss the beet cubes with olive oil and sprinkle with salt and pepper, and bake for 35 minutes at 400 degrees, flipping once halfway through.
While your beets and crust are baking, carefully shave the fennel on a mandolin slicer. Also, make the avocado spread by placing all the ingredients in a bowl, and mashing with a fork until you achieve your desired smoothness.
Top the crust with a thick layer of avocado mash, and top with the beets and shaved fennel.
This flatbread — oh my gosh — OUTRAGEOUS! The ingredients sound a little strange, but it is SO GOOD. We’re talking, eyes-roll-to-the-back-of-your-head delicious!
The first thing you notice about this flatbread is how stinkin’ beautiful it is with the deep purple and the bright green! It’s like a Dr. Seuss pizza – so whimsical!
And then you take a bite and your tastebuds just dance! The sweet beets with the cool and slightly tangy avocado, and the licorice-y sweet fennel – it’s just a party in your mouth! I was so sad when it was gone!!
And finally, the texture of the crust was phenomenal. You simply cannot believe that it’s cauliflower! But yes, the humble superstar works its magic yet again! You can pick it up with your hands, and it really is just down-right amazing.
Try this flatbread — your eyes and tummy will thank you!!
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