The lazy clean eater? We are All About That here. If I can skip steps in my healthy recipes to save time in the mealtime dash to get food on the table before the tiny tyrant in the house has a meltdown, I’m doing it. This is actually why I hadn’t posted a veggie flat bread-pizza crust-tortilla-whatever recipe on the blog yet. Most of them seem to require that you pre-cook the vegetables, let them cool, then move on. Ain’t nobody got time for that!
This recipe happened kind of accidentally, because I originally intended to make the Oven-Roasted Cauliflower Rice on The Clothes Make the Girl but the Godfather got to talking about using our ground beef on flat breads instead of making a picadillo-type dish to serve over “rice” (a Cuban ground beef dish) and so I had to change plans halfway through. The cauliflower had already been run through the food processor, so there was no going back and steaming there (as if!), and I wasn’t going to make the rice and then make the flat bread “crusts”.
So… I added an egg or two, a little almond meal to absorb the excess moisture from the cauliflower, some salt and garlic powder and voila! Dinner, and an Instagram post that got way more attention than I anticipated on my personal Facebook page, which is where I share most of my blog-related instagram pictures for some reason instead of the official blog page.
Anyway, after a few people requested the recipe, I realized I should probably go ahead and put it on the blog. What I like about these flatbreads is that they really do offer a great low-carb substitute to rice or traditional tortillas/crust breads and they take much much less time to make. Because I don’t remove all the moisture and add a little fat with the nut meal, they bend a little and will usually hold their shape if sliced into pizza pieces. I broke part of a flat bread into baby-sized bits and my 10-month-old daughter ate it up.
They will keep a few days in the refrigerator if stored properly. I store mine in a reusable container with pieces of parchment paper layered in between to prevent sticking and absorb any moisture drawn out by the refrigerator. I reheat in the oven if I want to be able to pick up pieces to eat like pizza, or in the microwave if I’m going to use a knife and fork.
- 8 cups cauliflower florets
- 2 eggs
- ¼ c almond meal
- 1 tsp salt
- ½ tsp garlic powder
- Preheat your oven and baking stone or baking sheet to 475 F.
- Place cauliflower in the bowl of a large food processor and pulse 8-10 times until the cauliflower is in rice-sized pieces.
- Add both eggs, the almond meal, salt, and garlic powder.
- Pulse 3-4 more times until the ingredients are well incorporated.
- Remove your preheated baking sheet or stone from the oven (be careful it will be HOT) and cover with parchment paper.
- Measure out flat breads using a level ½ cup scoop and flatten with a spatula to ¼" thickness. Work in batches if you can't fit them all on the sheet.
- Bake for 15-18 minutes until edges are slightly brown. Allow to cool on the pan for 5-8 minutes before carefully removing to plates or a wire rack.
- Top as desired and serve warm.