cauliflower crust flatbreads or buns
these took A LOT of trial & error to perfect, but now they are a staple I keep in my freezer at all times. they can be used for a traditional personal pan pizza, a flatbread, a bun/open-faced sandwich, & so many other options!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
5
Serves: 6-9
Ingredients
- 36 oz36 oz36 oz Riced Cauliflower, 3, 12 oz. bags
- 222 Pastured Eggs
- 2 Tbsp2 Tbsp2 Tbsp ground Psyllium husk
- 6 Tbsp6 Tbsp6 Tbsp Nutritional Yeast
- 1 pinch1 pinch1 pinch Salt and Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 400.
- microwave cauliflower rice for 4 minutes per bag OR 10 minutes if dumping all cauliflower rice into a bowl.
- allow cauliflower rice to cool, then place in a cheese cloth & drain as much water as you can from the cauliflower rice.
- lightly “mash” cauliflower with a fork, then add to a large bowl.
- in a separate bowl, whisk together eggs, then mix into cauliflower.
- in another small bowl, combine psyllium husk, nutritional yeast, salt & pepper.
- add dry ingredients to cauliflower & mix well; let sit for 5-6 minutes.
- to make flatbreads: use a ½ cup to form 6 flatbreads.
- to make buns: use ⅓ cup to form 9 buns.
- add to a lined sheet pan, then bake for ~35 minutes or until golden brown; flip halfway through cooking.
- i like to freeze mine - when reheating either microwave for 30-60 seconds or 3-4 minutes in the oven before adding any toppings.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Side Dishes Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 37 |
| Fat: | 0 g |
| Carbohydrates: | 5 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 69 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
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