Cheese & Pepperoni Cauliflower Flatbread!

Hello friend! Right off the bat, I want to thank you for clicking on this recipe, and not letting the title scare you away! I know sometimes the word “cauliflower” can seem like a terrifying ingredient, but I ASSURE you, friends – you CANNOT taste the cauliflower. And no, that’s not coming from some jaded vegan whose taste buds have just acclimated to all things cruciferous — my carnivore boyfriend requested this! HE LOVES IT!

So if that hasn’t sold you….how about the fact that this flatbread has upwards of 68 grams of protein and practically zero carbs!

That’s right! It’s keto, gluten free, paleo and Specific Carb Diet friendly– and is PACKED with nutrients and protein!

Thanks to it’s all-star ingredients: almond flour, cauliflower, and eggs…I’m telling you, it is AMAZING!

Just look at that golden brown crust! YUM!

But don’t be fooled, this tomato sauce was the real MVP! I served it on the side as a dipping sauce, so the crust kept it’s beautiful crisp and texture. And it was the belle of the ball!

SO without further ado, bring on the recipe!

Here’s What You Need: (Serves 2)

Flatbread:
1 bag of fresh riced cauliflower (or 2/3 head of cauliflower, riced, and then wrung out in a clean kitchen towel)
1/2 cup almond flour
1 tsp sea salt
1 tsp black pepper
2 Tbsp EVOO
2 eggs, whisked

Sauce
3 large tomatoes, rough chop
1 onion, diced
3 garlic cloves, minced
1 carrot, diced
2 tsp dried oregano
2 tsp dried basil
1 tsp red pepper flakes
salt and pepper
3 Tbsp olive oil

Toppings: (to your liking, customize however you like!)
Fresh Mozzarella, grated (Or use a dairy free cheese)
Parmesan, grated (Or dairy free cheese)
Pepperoni (or salami or ham)
Other options: olives, green peppers, mushrooms, sun dried tomatoes, etc.

Tools:
Baking Sheet
Parchment Paper
Mixing Bowl
Measuring Cups
Food Processor
Cheese Grater
Large nonstick frying pan
Good Chef’s Knife (This is the one I use and highly recommend!)

Directions:
Preheat the oven to 400 degrees. To make the dough, mix your ingredients together until well combined. Then, put half on one side of a parchment paper-lined baking tray. Take another piece of parchment paper and place it on top, and then “smoosh” out the dough to form a flatbread shape. Remove the top parchment paper, and do the same with the second half of the dough on the other side of the baking sheet. The thicker, the “breadier” the flatbread, the thiner, the crispier it will be. Bake for 20 minutes in the oven until the edges are golden brown and the entire thing has become a beautiful golden color, and is fragrant like roasted almonds! (Optional: You can also, at this point, flip the flatbreads and cook for another 3 minutes, to get an extra crispy crust, but either way!

Meanwhile, make the sauce! Over medium-high heat, heat about 3-4 Tbsp EVOO, and add your onions, carrot and garlic to the pan along with your spices. Cook until they begin to get tender, about 5-6 minutes. Then add your chopped tomatoes, and cook until everything is tender. Carefully transfer to your food processor (it’s very hot!), and process until smooth, scraping down the sides once. Set aside until serving.

Finally, once the flatbreads are finished, top with your cheeses, pepperoni, and crushed red pepper, and return to the oven for about 2 minutes until the cheese melts.

Serve with a side of the sauce and enjoy!

Oh my gosh, I cannot begin to express the beauty that is this flatbread! You honestly cannot taste the cauliflower, because the almond flour has become so beautifully toasty, giving it this wonderful, savory, nutty flavor! It’s chewy, it’s crispy, it’s crunchy, bready on the inside. Literally everything you’re looking for in a fabulous flatbread!

That with the cheese and the finger-lickin’ tomato sauce…that definitely has a kick! If spicy isn’t your thing, definitely hold off on the crushed red pepper!

But wow. Dipping the meaty, cheesy flatbread in this nectar from Heaven — it’s like the ultimate cheesy breadstick experience!

It’s no wonder Steven always requests this fabulous meal!

(And in case you’re dairy free like me, this crust is too! The cheese on top is the only dairy, so you can simply omit that and pile on the veggies or some avocado (which is what I did), or use a dairy-free cheese alternative!)

Do yourself a favor and make this meal! I promise, you’ll be adding it to your rotation!

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

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