Cauliflower Flatbread Recipe That Puts Cauliflower Pizza To Shame
Bold title, am I right?
But I’m sorry… cauliflower pizza drives me up a wall.
It took me over a year to figure out a recipe that would stick together well enough to call it “pizza” and taste good “enough”.
I wish I were kidding.
Case and point… this one looked great but wasn’t strong enough to be sliced and enjoyed. Instead I had to roll it up like a Fruit Roll-up and called it a “Calzone”.
I can’t tell you how many times Dan would see my attempt and say…
“Can’t you just make your old pizza?”
No, no I can’t.
Because cauliflower is so in right now and I was determined to make it work.
But as I started talking with others, I came to realize something…
I wasn’t alone.
Making cauliflower pizza dough was/is a pain in the ass for most people.
It takes forever to make and is always a hit or miss.
If your cauliflower pizza has been amazing since day one, congrats. You honestly deserve an award.
If not, welcome to the group.
And I appreciate that you understand. I get annoyed with cauliflower but can’t bring myself to neglect it either.
The moment I opened that package, I fell in love.
It was chewy, flexible, held together perfectly and tasted amazing.
Plus each serving (½ the wrap) was just:
50 calories | 3.5g Fat | 1g Carbs | 4g Protein
My breakfast went from wow to super wow and I knew I needed to figure out the recipe. Because even though I would definitely buy from Bat Gourmet, at $5/flatbread… I don’t want to go broke on my daily breakfasts.
So to the kitchen!
The ingredient list is short and sweet:
Okay, then. Shouldn’t be so hard, right?
My first attempt was a BIG FAIL.
Tasted great… but stuck to my pan and took forever to scrape off. We basically ended up with a plate of crumbs.
For my second attempt…
I bought a new cauliflower and a roll parchment paper.
I also played around on CalorieCounter.com to try and determine the right amount of each item.
1 Head Of Cauliflower
1/3 Cup Mozzarella Cheese
3/4 Tsp Italian Seasoning (Dried)
1). Preheat oven to 400-degrees.
2). Cut the cauliflower of the stalk and pulse in a blender to make “rice”. Grab an old t-shirt or cheese cloth and pour the cauliflower in the center. Wrap it up and press as much water out as possible.
3). Pour the cauliflower back into the blender/processor and add all the other ingredients. Blend until everything is well incorporated and mostly smooth.
4). Line a baking sheet with parchment paper. And grab 1/3 of the dough… roll into a ball and press into “pizza” making it about 1/4 inch thickness. Repeat with the rest to make 3 8(ish) inch flatbreads.
5). Cook at 400-degrees in the middle of the oven for 12-15 minutes*, flip the flatbreads over and cook an additional 15 minutes.
6). Remove from oven and enjoy as flatbread pizzas, breakfast burritos, etc.
*One of the issues I think from my first attempt was that I was using my lower shelf in the oven and the bottom of the flatbread burnt too easily.
Details for are an ENTIRE flatbread… because who wants to eat just 1/2?
98 Calories | 5.1g Fat | 6g Carbs | 8.3g Protein
Have you nailed the perfect healthy cauliflower pizza recipe?