I’ll admit, I was skeptical about this flatbread recipe at first. I’d tried making flatbreads before using fathead dough, but the results didn’t quite hit the mark. So, I went back to the drawing board and came up with a new recipe—and let me tell you, these Cauliflower Flatbreads are a game-changer! They’re so delicious, you’d never guess they’re made from cauliflower.
The best part? They’re incredibly versatile. Top them with your favorite ingredients and get creative! For this version, I went with caramelized onions and mushrooms, but I’m already dreaming about trying artichokes and roasted red peppers next time. Roasted vegetables and olives would also be a fantastic combo. The possibilities are endless—just let your taste buds guide you!
Ingredients
2 cups cauliflower rice
3 eggs
(Optional) 1/4 cup cilantro or Italian parsley
1/2 lime, juiced
1/2 tsp. each salt and pepper
3/4 cup mozzarella, shredded
1/2 tsp. xanthum gum
1/4 tsp. garlic powder
1 cup Carbquik
1 Tbsp. coconut flour
Extra virgin olive oil
1 large onion, halved and sliced
1 package cremini mushrooms, sliced
2 tsp. garlic, minced
1/4 cup Italian parsley, chopped
Pesto or alfredo sauce
Mozzarella cheese
Instructions
Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Cook cauliflower rice for two minutes in the microwave. Stir. Microwave for two more minutes. Transfer cauliflower rice to a dish towel and squeeze water out until mostly dry.
Transfer to the bowl of a food processor. Add eggs, garlic powder and lime juice—process until incorporated. Add the parsley, salt, pepper, 3/4 cup shredded mozzarella, xanthum gum, garlic powder and Carbquik.
Divide the mixture evenly on the baking sheet.
Flatten with the back of a spoon. Bake for 10 minutes. Flip and bake for 6-7 more minutes. Remove and place on a baking rack for 10-15 minutes.
Heat some extra virgin olive oil in a skillet. Brown each tortilla until the surface is browned. Remove and set aside.
In the same skillet, heat the butter. Saute the sliced onions for about 20 minutes. They should be a nice caramel-brown color. Remove the onions and set aside.
In the same skillet, heat some more butter. Saute the mushrooms, garlic, parsley, salt and pepper until softened.
Place the cauliflower flatbreads back on the baking sheet. Spread some pesto or alfredo sauce on the flatbreads. Top with onions, mushrooms and cheese.
Bake until the cheese is melted and the flatbreads are heated through.
If you like this recipe, you may also like the following recipes:
Open-Faced Chicken BLT Flatbreads
Cauliflower Flatbreads with Caramelized Onions and Mushrooms
Equipment
- 1 measuring cup
- 1 juicer
- 1 knife
- 1 baking sheet
- Parchment paper
- Microwave
- 1 dishtowel
- Food processor
- 1 medium spoon
- 1 spatula
Ingredients
- 2 cups cauliflower rice
- 3 eggs
- Optional 1/4 cup cilantro or Italian parsley
- 1/2 lime juiced
- 1/2 tsp. each salt and pepper
- 3/4 cup mozzarella shredded
- 1/2 tsp. xanthum gum
- 1/4 tsp. garlic powder
- 1 Tbsp. coconut flour
- 1 cup Carbquik
- Extra virgin olive oil
- 1 large onion halved and sliced
- 1 package cremini mushrooms sliced
- 2 tsp. garlic minced
- 1/4 cup Italian parsley chopped
- Pesto or alfredo sauce
- Mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Line a sheet pan with parchment paper.
- Cook cauliflower rice two minutes in the microwave. Stir.
- Microwave two more minutes.
- Transfer cauliflower rice to a dish towel and squeeze out water until mostly dry.
- Transfer to the bowl of a food processor.
- Add eggs, garlic powder and lime juice.
- Process until incorporated.
- Add the parsley, salt, pepper, 3/4 cup shredded mozzarella, xanthum gum, garlic powder and Carbquik.
- Divide the mixture evenly on the baking sheet.
- Flatten with the back of a spoon.
- Bake 10 minutes.
- Flip and bake 6-7 more minutes.
- Remove and place on a baking rack to cool about 10-15 minutes.
- Heat some extra virgin olive oil in a skillet.
- Brown each tortilla until the surface is browned. Remove and set aside.
- In the same skillet, heat the butter.
- Saute the sliced onions for about 20 minutes. They should be a nice caramel-brown color.
- Remove the onions and set aside
- In the same skillet, heat some more butter.
- Saute the mushrooms, garlic, parsley, salt and pepper until softened.
- Place the cauliflower flatbreads back on the baking sheet.
- Spread some pesto or alfredo sauce on the flatbreads.
- Top with onions, mushrooms and cheese.
- Bake until the cheese is melted and the flatbreads are heated through.
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