cauliflower crust flatbreads or buns (Edit recipe)

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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!

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

5

Serves: 6-9

Ingredients

36 oz Riced Cauliflower, 3, 12 oz. bags
2 Pastured Eggs
2 Tbsp ground Psyllium husk
6 Tbsp Nutritional Yeast
1 pinch Salt and Pepper

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Process

Cook Mode

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

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.

Ingredients include paid links.

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