cauliflower crust flatbreads
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!
15 minutes
35 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 60 |
| Fat: | 1 g |
| Carbohydrates: | 7 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 69 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 36 oz36 oz36 oz Riced Cauliflower, 3, 12 oz. bags
- 2 - 32 - 32 - 3 Pastured Eggs
- 2 Tbsp2 Tbsp2 Tbsp Chia Seeds, ground or use psyllium husk
- 6 Tbsp6 Tbsp6 Tbsp Nutritional Yeast
- 1 pinch1 pinch1 pinch Salt and Pepper
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 (either in a large bowl or each individual package).
- allow cauliflower rice to cool, then place in a cheese cloth & drain as much water as you can from the cauliflower rice.
- add drained cauliflower rice, eggs, chia seeds or psyllium husk, nutritional yeast, salt, & pepper to a bowl.
- combine all pizza crust ingredients, then form into 6 mini pizzas on a lined sheet pan.
- bake for 30-35 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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