Print

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical overhead image of an oval shaped crust dolloped with pesto and shredded cheese, browned zucchini coins, burrata cheese, arugula and toasted pine nuts. The flatbread sits on a white piece of parchment paper on a light pink surface and a few triangular slides are cut from the crust. A small pink bowl filled with pesto is to the top left of the image. Recipe
GF Gluten-Free VG Vegetarian

30-Min Bendable Cauliflower Flatbread (with almond flour)

Cauliflower flatbread has only 7 Ingredient and is naturally gluten free. They are bendable and fun to dress up with your favorite toppings!

AvatarRecipe by:
★★★★★ 4.8 from 6 reviews
Prep: 10 minCook: 20 - 25 minTotal: 35 min
Servings: serves 4

Ingredients

Flatbread:

Toppings:

  • 1 zucchini
  • 2 tablespoons avocado oil
  • 1/3 cup pesto
  • 1/3 cup shredded mozzarella
  • 2 4 oz balls burrata
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup baby arugula

Instructions

  1. Preheat oven to 350F.
  2. Bring a pot of water to a boil and add the cauliflower florets. Boil for 5 minutes until fork tender, then drain.
    This is a horizontal image looking into a silver cooking pot filled with water and cauliflower florets floating in it. The pot is sitting on a stovetop.
  3. Transfer the florets to a food processor and process until the florets are finely chopped.
    This is an overhead horizontal image of a food processor with cooked florets in it. The food processor sits on a white marble surface.
  4. Use a rubber spatula to scrape down the sides and add the egg and garlic. Process again.
    This is an overhead horizontal image of a food processor with cauliflower rice chopped up in it and an egg. The food processor sits on a white marble surface.
  5. Add the almond flour, arrowroot flour, and salt. Process again until the ingredients are completely combined, taking breaks to scrape down the sides.
    This is an overhead horizontal image of a food processor with blanched almond flour and arrowroot flour in it. The food processor sits on a white marble surface.
  6. 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.
    This is an overhead horizontal image of a baking sheet with white parchment paper. On the parchment paper is uncooked dough spread out in a rectangular shape. A hand is coming from the right side of the image holding a small glass bowl of olive oil and drizzling it onto the crust.
  7. 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.
    This is an overhead horizontal image of a grey skillet with zucchini coins sautéd until browned. The handle of the skillet is pointing to the left side of the image. The skillet sits on a white marble surface.
  8. Dollop the pesto on top of the flatbread. Sprinkle with the mozzarella. Add the zucchini coins on top.
    This is an overhead horizontal image of a baking sheet with white parchment paper on a white marble surface. On the parchment paper is a rectangular shaped crust dolloped with pesto and shredded cheese and browned zucchini coins.
  9. Cut the burrata balls in half or fourths and place on top.
    This is an overhead horizontal image of a baking sheet with white parchment paper on a white marble surface. On the parchment paper is a rectangular shaped crust dolloped with pesto and shredded cheese, browned zucchini coins and burrata cheese.
  10. 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.
    This is an overhead horizontal image of a baking sheet with white parchment paper on a white marble surface. On the parchment paper is a rectangular shaped crust dolloped with pesto and shredded cheese, browned zucchini coins, burrata cheese, arugula and toasted pine nuts.
  11. Cut into slices and enjoy!
    This is a horizontal overhead image of a rectangular shaped crust dolloped with pesto and shredded cheese, browned zucchini coins, burrata cheese, arugula and toasted pine nuts. The flatbread sits on a white piece of parchment paper on a light pink surface and a few triangular slides are cut from the crust. A small pink bowl filled with pesto is to the bottom left of the image and a pizza cutter is at the top right corner.

Tips

  • 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!
  • Food photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1/4 the flatbread
  • Calories: 477
  • Sugar: 3.7g
  • Sodium: 941mg
  • Fat: 41.6g
  • Saturated Fat: 12.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14.3g
  • Fiber: 4.5g
  • Protein: 20.7g
  • Cholesterol: 87mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/low-carb-cauliflower-flatbread/