Go Back
- Grated cauliflower - Shredded mozzarella cheese - Grated Parmesan cheese - Large eggs - Garlic powder - Dried oregano - Salt and pepper to taste - Basil pesto - Cherry tomatoes - Fresh basil leaves - Olive oil Making cauliflower crust pesto flatbreads is simple. You need a few key ingredients. The main star is grated cauliflower. It gives the flatbread its unique base. You will also need shredded mozzarella cheese and grated Parmesan cheese for a cheesy flavor. Two large eggs help hold everything together. Next, you will want some seasonings. Garlic powder and dried oregano add depth to the crust. Don’t forget salt and pepper to taste, which enhance all the flavors. For the top, basil pesto is essential. It adds a burst of freshness. Halved cherry tomatoes bring a touch of sweetness. Fresh basil leaves make a lovely garnish. A drizzle of olive oil completes the dish and adds richness. I recommend checking the Full Recipe for exact measurements and cooking times. These ingredients come together to create a flavorful delight that everyone will enjoy. 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This heat is key for a golden crust. 2. Grating and processing cauliflower: Take a small head of cauliflower and grate it. Use a food processor to pulse the grated cauliflower until it looks like small grains or rice. This texture helps create the crust. 3. Squeezing out moisture: This step is very important. Place the processed cauliflower in a clean kitchen towel. Squeeze out as much moisture as you can. Less moisture means a crispier flatbread. 1. Combining cauliflower with cheeses and seasonings: In a big bowl, mix the dry cauliflower with shredded mozzarella cheese, grated Parmesan cheese, and two eggs. Add garlic powder, dried oregano, salt, and pepper to taste. Make sure everything is well mixed. 2. Forming the flatbread shape: Spread the cauliflower mixture on a lined baking sheet. Shape it into a flatbread about 1/4 inch thick. Keep it even for a nice bake. 1. First baking phase: Bake the flatbread in your preheated oven for about 20-25 minutes. You want the edges to turn golden brown. The flatbread should feel firm to the touch. 2. Adding toppings and final baking: Once baked, take it out and spread a layer of basil pesto over the top. Add halved cherry tomatoes for a bright flavor. Return the flatbread to the oven and bake for another 5-7 minutes. You want the tomatoes to soften a bit. Now, enjoy your delicious creation! If you want to see the full process, check the Full Recipe. To get the best crust for your cauliflower flatbreads, moisture removal is key. After grating the cauliflower, use a clean towel. Wrap the cauliflower in the towel and squeeze hard. This step is crucial. Too much moisture will make your crust soggy, not crisp. Baking tips can help too. Spread the cauliflower mix thinly on the baking sheet. Aim for about 1/4 inch thick. Bake at 425°F for 20-25 minutes. Look for golden edges to know when it's ready. The crispier the base, the better the flatbread. You can use homemade or store-bought pesto for these flatbreads. Homemade pesto often has fresher flavors. It's easy to make with basil, garlic, and nuts. Store-bought options are quick and still tasty. You can also change up the flavors in your pesto. Try adding sun-dried tomatoes or nuts like walnuts. A sprinkle of lemon juice adds a nice zing too. Mix it up based on your taste. Pair your flatbreads with light sides and drinks. A simple salad with greens works great. You could also serve it with a glass of sparkling water or lemonade. Presentation matters. Use a nice cutting board to serve your flatbreads. Drizzle olive oil on top for a shiny finish. Add fresh basil leaves for a pop of color. This makes your dish look as great as it tastes. For the full recipe, check the full recipe section above. {{image_2}} You can easily make this dish gluten-free. The main ingredient, cauliflower, is naturally gluten-free. For the cheese, use a gluten-free blend. You can also swap in nut-based cheeses if you like. They add a unique flavor and texture. Adding more veggies can boost taste and nutrition. Think about spinach, bell peppers, or zucchini. They mix well with the cauliflower. You can also try fresh herbs like thyme or rosemary. Spices like red pepper flakes or smoked paprika can add a nice kick. Don't be afraid to experiment! These flatbreads make great snacks or meals. Serve them as an appetizer at parties. They are easy to share! For a complete meal, pair them with proteins like grilled chicken or chickpeas. Top them with a salad for a nice crunch. The options are endless! For the full recipe, check out the details above. After enjoying your cauliflower crust pesto flatbreads, store any leftovers in the fridge. Place them in an airtight container. This helps keep the flatbreads fresh for up to three days. If you want to keep them longer, consider freezing them. Wrap each flatbread in plastic wrap. Then place them in a freezer-safe bag. They can last in the freezer for about a month. When it's time to enjoy your leftovers, you have a choice: oven or microwave. The oven gives you a crispier crust. Preheat it to 350°F (175°C). Place the flatbread on a baking sheet. Heat for about 10-15 minutes, checking for warmth. Using the microwave is faster but makes the crust softer. If you choose this method, heat it for 30 seconds to one minute. To keep some crispness, try placing a paper towel under the flatbread. This helps absorb moisture while it heats. To make a crispy cauliflower crust, moisture removal is key. Start by grating your cauliflower. Then, pulse it in a food processor until it looks like rice. After that, place the grated cauliflower in a clean kitchen towel. Squeeze out as much moisture as you can. This step is crucial. If you skip it, your crust will be soggy. You can also bake the cauliflower for a few minutes before mixing it with other ingredients. This extra step helps drive out more moisture. Yes, you can use frozen cauliflower. However, it may change the texture and flavor. Frozen cauliflower is often more watery. Thaw it first and drain any excess liquid. Then, squeeze it in a towel, just like fresh cauliflower. This helps improve the crust's texture. Keep in mind that frozen cauliflower may not have the same fresh taste. If you want a stronger flavor, fresh cauliflower is better. If you need an egg substitute, there are several good options. You can use flaxseed meal or chia seeds. Mix 1 tablespoon of either with 2.5 tablespoons of water. Let it sit for a few minutes until it becomes gel-like. Applesauce is another option. Use 1/4 cup of unsweetened applesauce for each egg. Mashed bananas also work. Use 1/4 cup of mashed banana as a substitute. These options help bind the ingredients, just like eggs do, and keep your flatbread together. This blog post covers how to make a tasty cauliflower crust. We discussed the key ingredients, like grated cauliflower and cheeses, and seasonings to enhance flavor. You learned step-by-step instructions for preparation and baking, along with tips for a perfect crust. We also explored variations, storage tips, and answered common questions. Overall, making cauliflower crust is simple and fun. Experimenting with toppings lets you create your favorite versions. Enjoy your healthy meals!

Cauliflower Crust Pesto Flatbreads

Indulge in a delicious and healthy treat with this Cauliflower Crust Pesto Flatbread recipe! This crispy and flavorful flatbread made from grated cauliflower is topped with rich basil pesto and fresh cherry tomatoes, making it perfect for a snack or meal. Easy to prepare in just 50 minutes, it's a delightful twist on traditional pizza. Click through to explore the full recipe and enjoy a guilt-free slice today!
Print Recipe Pin Recipe

Ingredients
  

1 small head of cauliflower, grated (about 2 to 3 cups)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 large eggs

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup basil pesto (store-bought or homemade)

Cherry tomatoes, halved (for topping)

Fresh basil leaves (for garnish)

Olive oil (for drizzling)

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    In a food processor, pulse the grated cauliflower until it resembles rice or small grains.

      Transfer the processed cauliflower to a clean kitchen towel and squeeze out all the excess moisture. This step is crucial for a crispy crust!

        In a large bowl, combine the cauliflower, mozzarella cheese, Parmesan cheese, eggs, garlic powder, dried oregano, salt, and pepper. Mix until well incorporated.

          Spread the cauliflower mixture evenly onto the prepared baking sheet to form a flatbread shape, about 1/4 inch thick.

            Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown and the flatbread is firm.

              Remove the flatbread from the oven and spread a layer of basil pesto over the top.

                Add halved cherry tomatoes on top of the pesto for a fresh flavor.

                  Return the flatbread to the oven and bake for another 5-7 minutes, until the tomatoes soften slightly.

                    Once done, remove from the oven and let cool for a couple of minutes.

                      Garnish with fresh basil leaves and drizzle with olive oil before slicing.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4