It’s funny how presenting things a little differently can completely change the eating experience. What do I mean by this? Well, for example, most of us are used to cauliflower crusted pizzas by now. But did you know you can shape the cauliflower ‘dough’ into an oval shape, instead of a circle, and create a ‘flatbread’? I know right, mind blown. It’s the same exact taste and texture, but the shape change turns the less sophisticated pizza into a gourmet flatbread. I’m a genius.
I came across this recipe for a garden greens pizza from Cooking Light, and boy did that picture blow me away. But the mass amount of veggies and lack of red sauce made me think flatbread, not pizza. So I decided to make my own version as a flatbread – and while I’m at it why not just make the whole thing a giant veggie by throwin’ those greens onto a veggie-based crust? I mean, you really can’t ever have too many veggies. It’s just not possible.
This garden greens cauliflower-crusted flatbread is such a looker. You’ll blow friends, family, party guests, and even yourself away with how beautiful it looks, and you’ll shock ’em even more when they find out an entire flatbread is less than 350 calories and packed with over 30 grams of protein! I mean, in what world does a veggie-rich flatbread pack in that much protein?!
The perfect light, gluten-free, grain-free, and vegetarian summer flatbread with a cauliflower crust base and topped with green garden veggies!
2-1/2 cups riced cauliflower
6 medium-sized asparagus spears, ends removed and cut diagonally into 1.5-inch pieces
1 cup reduced-fat, shredded mozzarella cheese, divided
1/2 tsp Italian seasoning
1/8 tsp salt
1/2 cup part-skim ricotta
1 Tbsp unsweetened almond or cashew milk (to thin)
1/2 Tbsp lemon juice + 1/2 tsp lemon zest
1 clove garlic, minced
1/4 tsp crushed red pepper (optional)
1/4 cup thinly sliced green onion
1/2 small zucchini (halved lengthwise), sliced into ribbons using a vegetable peeler
1/4 cup fresh basil, chopped
- Preheat oven to 450 °F.
- Place riced cauliflower into a microwave-safe bowl or dish. Microwave for 10 minutes, stopping halfway through to stir. Let cool just until there’s no more steam coming from it.
- Meanwhile, blanch the asparagus. Add asparagus to a pot of boiling water. Cook until bright green, about 2 minutes. Submerge in cold water to stop the cooking process, and then pat dry.
- In a medium-size bowl, combine cooked cauliflower, eggs, 1/3 cup shredded mozzarella, Italian seasoning, and salt. Line a large baking sheet with parchment paper, and spray with cooking spray. Form cauliflower mixture into two evenly-sized, oval-shaped ‘flatbreads’, approximately ¼-inch thick, on the prepared baking sheet. Bake for 20 minutes.
- Meanwhile, in a small bowl, combine ricotta, milk, lemon juice, garlic, and crushed red pepper. Spread ricotta mixture evenly atop both flatbread crusts. Sprinkle with remaining shredded mozzarella, and then top with asparagus, green onion, zucchini ribbons, and lemon zest. Bake for an additional 10 to 12 minutes, until cheese is melted and crust is golden.
- Top with fresh basil, and serve.
*To “rice” cauliflower, place small-cut cauliflower florets into a food processor, and process until rice-like consistency. Alternatively, you can use a box grater to grate the cauliflower.
*While cauliflower is cooking and cooling, prep and chop your vegetable toppings!
*If you have a silicone baking mat, cook cauliflower crusts on top of that instead of the parchment paper for easier removal of the crusts.
- Serving Size: 1 flatbread
- Calories: 340
- Fat: 19 g
- Carbohydrates: 16 g
- Protein: 33 g