Bring a pot of water to a boil and add the cauliflower florets. Boil for 5 minutes until fork tender, then drain.
Transfer the florets to a food processor and process until the florets are finely chopped.
Use a rubber spatula to scrape down the sides and add the egg and garlic. Process again.
Add the almond flour, arrowroot flour, and salt. Process again until the ingredients are completely combined, taking breaks to scrape down the sides.
Transfer the dough to a baking sheet lined with parchment paper. Use your spatula to spread it into an oval shape, about 1/4 inch thick. Drizzle with olive oil and bake for 15 – 20 minutes until the edges appear golden brown.
While the flatbread is baking, cut the zucchini into coins and sauté over medium-high heat in a pan with the avocado oil for 5 – 10 minutes until they are golden brown.
Dollop the pesto on top of the flatbread. Sprinkle with the mozzarella. Add the zucchini coins on top.
Cut the burrata balls in half or fourths and place on top.
Broil on high for 2 minutes, or until the cheese is melted and bubbling. Remove from the oven, top with toasted pine nuts and arugula.
Cut into slices and enjoy!
Can’t decide on toppings? Divide it into two smaller flatbreads and bake them next to each other on the same baking sheet. Then, top each with whatever you want!