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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!

Cauliflower rice base

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”.

Cauliflower bread for baking

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.

Cauliflower pizza crust recipe

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.

Cauliflower tortillas up close

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.

Cauliflower Flat Bread Recipe

Cauliflower Flatbread for the Lazy Clean Eater
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 8 cups cauliflower florets
  • 2 eggs
  • ¼ c almond meal
  • 1 tsp salt
  • ½ tsp garlic powder
Instructions
  1. Preheat your oven and baking stone or baking sheet to 475 F.
  2. Place cauliflower in the bowl of a large food processor and pulse 8-10 times until the cauliflower is in rice-sized pieces.
  3. Add both eggs, the almond meal, salt, and garlic powder.
  4. Pulse 3-4 more times until the ingredients are well incorporated.
  5. Remove your preheated baking sheet or stone from the oven (be careful it will be HOT) and cover with parchment paper.
  6. 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.
  7. 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.
  8. Top as desired and serve warm.
 

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