Crimson Flatbread Pizza!

Hello from Utah!

Oh my gosh, I have been having such a blast with my family! And we have been eating well, oh my stars.

Monday night we went to the Seafood Buffet, which is hands down my favorite meal of the entire year. I dream about it! haha

And then tonight, we’re going to Fireside Dining. Picture ginormous wheels of raclete cheese, melting by a massive stone fireplace with a roaring fire, popping and hissing, all in a big lodge overlooking the ski slopes. It is idyllic.

But last night, my sister in law and I went to a film at Sundance, and so we ate at home, and I made this delicious creation!

It’s a wonderful and festive…cauliflower flatbread!!!

Yes – you read that correctly: a crust made out of cauliflower.

I always call the humble cauliflower my kitchen superhero, because it is so versatile. I’ve made breads, crusts, alfredo sauce, rice, mashed potatoes, soups, steaks, poppers, all out of the humble white crucifer.

This is a Beet and Brussels Sprouts Cauliflower Flatbread with Avocado and Pomegranate Seeds!

Incredible. And it was Grain and Gluten Free, Specific Carb Diet Friendly, and Paleo, with a Vegan option!

I made enough for two flatbreads…one for me, and one for everyone to sample. It was a hit, lemme tell ya!

Here’s what you need: (Serves 2-3. Makes 2 flatbreads)

Crust:
1 head of cauliflower
3/4 cup + 1 Tbsp of Almond Flour
3 egg whites (Vegan option: 2 chia eggs)
1 tsp salt

Toppings:

1 large beet
12 brussels sprouts
1/2 cup pomegranate seeds
2 avocados

Tools:
Food Processor
2 Baking Sheets
Large Frying Pan
Mixing Bowl
Tin Foil (I use non stick – and it’s seriously a game changer!)
Parchment Paper
Good Chef’s knife – (This is the one I use and love)

Directions:

Preheat oven to 400 degrees Fahrenheit. Break the cauliflower into florets and place in the food processor. Process until it resembles rice. Then, place the cauliflower rice in a clean kitchen towel, paper towel, or cheesecloth and wring out all the excess liquid. This is a really important step!!

Then, place your wrung-out, dry cauliflower rice into a mixing bowl with the almond flour, egg whites, and salt. Stir to combine. Divide this “dough” in half. Cut four pieces of parchment paper. Place half of the dough onto one sheet of parchment. Place another sheet on top and “smoosh” out the dough until it is rather thin. (It should be the size of a dinner plate.) Repeat with the other half of the dough. Place the two “parchment sandwiches” onto two baking sheets and bake for about 20-25 minutes, until the edges turn golden brown.

Meanwhile, prep the rest of the veggies. Scrub and dry the beets and cut them into 1/4 inch rounds. Place the rounds on a tin foil – lined, olive oil sprayed baking sheet. Spritz with olive oil and sprinkle with salt and pepper. Bake for about 40 minutes in a 400 degree oven, flipping once halfway though.

Finally, cut the brussels sprouts in half, lengthwise – through the core. In a large frying pan, place them in a single layer, cut-side-down in 1 Tbsp EVOO. Sprinkle with salt and pepper. Let them cook, untouched, for about 7 minutes over medium heat. Then, flip and allow to cook on the other side for about 4 minutes. Remove from heat and set aside until you’re ready to assemble.

When you’re ready to assemble the flatbreads, mash two avocados with salt, and cut the roasted beet rounds into matchsticks. Spread half of the avocado onto each of the flatbreads. Leave about 1 inch of a border. Then, place the brussels sprouts and beets on top. Garnish with about 2 Tbsp of pomegranate seeds. Serve room temperature.

E-gads! This was a meal for the record books! It was seriously the hit of the supper. So delicious. It’s hard to believe that the crust was made out of cauliflower.

Here’s a testament to how delicious it was: I made an extra one for everyone to have a piece. Now my dad and brothers are all big meat eaters. (They’re Atkins guys.” And they loved it. Seriously. Not a “pity” like, but a straight-up, genuine, Facebook-endorsed “like” of my meal!

The flavors were so unique and wonderful. The avocado was buttery and rich, with the nutty and chewy crust. (You really could pick it up like a slice of pizza!) And then the beets had an earthy sweetness that paired beautifully with the savory brussels sprouts. Finally, the pomegranate seeds provided this interesting burst of juicy sweetness that rounded everything out.

And best of all, it was truly beautiful! I made one “artsy” – with an argyle-like design. And my personal favorite was a more “rustically fabulous” presentation. My family said they could see this being served at a restaurant.

Well, that’s all for now. Gotta get back to the mayhem that’s ensuing with my nieces! They’re calling for me to get in the hot tub with them!! haha

Especially when it comes to food: food allergies can be so frustrating and disheartening, and I hope that when you visit the food section of BeautyBeyondBones, that you can fall in love with food again, and find some hope in healing and returning to some sense of “food normalcy/enjoyment.”

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia.  Speak with an online therapist. Or check out content about eating disorders from BetterHelp.

***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***

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