Description
A simple and delicious flatbread with a cauliflower crust, topped with classic Margherita ingredients.
Ingredients
Scale
- 1 head cauliflower, riced
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Steam or microwave the riced cauliflower until tender. Drain any excess water thoroughly.
- In a bowl, combine the drained cauliflower, beaten egg, Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix well.
- Press the cauliflower mixture onto the prepared baking sheet to form a flatbread shape, about 1/4 inch thick.
- Bake for 15-20 minutes, or until the crust is golden brown and firm.
- Remove the crust from the oven. Spread the tomato sauce evenly over the crust.
- Sprinkle the mozzarella cheese over the sauce.
- Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Top with fresh basil leaves before serving.
Notes
- Ensure cauliflower is very dry for a crispier crust.
- You can add other toppings like sliced tomatoes or red pepper flakes.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
Keywords: cauliflower crust, margherita flatbread, gluten-free pizza, low-carb pizza, vegetarian flatbread