cauliflower crust flatbreads or buns (Edit recipe)

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:	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.

by ericatangeman

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 (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, psyllium husk, nutritional yeast, salt, & pepper to a bowl.
combine all pizza crust ingredients.
to make cauliflower crusts - use a 1/2 cup & it will form 6 flatbreads.
to make cauliflower buns - use a 1/3 cup & it will form 9 buns.
place flatbreads or buns 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.