Our Two-Point Cauliflower “Flatbread” takes the same delicious flavors and some traditional Italian toppings while dramatically reducing the number of points (and calories, too). Make the flatbread crust with the riced cauliflower, panko crumbs, and parmesan cheese, etc., and then just add your own toppings. You’ll want to bake the crust prior to adding toppings.
Two-Point Cauliflower “Flatbread” with Eggplant, Ricotta, and Olives
Delicious! Our wonderful Two-Point Cauliflower "Flatbread" is just two-points for each generous slice (about 150 calories). Simply use riced cauliflower with some whole wheat panko crumbs, egg whites, and parmesan cheese along with Italian spices. While our recipe uses fat-free ricotta and eggplant, tomatoes, and olives, you can design your own flatbread with your favorite (low point) options. You'll need to enjoy your flatbread with a fork as it may crumble somewhat.
- 1 head cauliflower, large, cut into florets about 7-8 cups
- 1/2 cup liquid egg whites
- 1/3 cup parmesan cheese
- 1/3 cup whole wheat panko breadcrumbs
- 2 tsp Italian seasoning
- 1/4 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
Spray coat a medium saute pan and heat on medium.
Add garlic, stirring for about one minute.
Add olives and eggplant to the saucepan.
Add thyme or oregano and toss until evenly coated.
Preheat oven to 400 degrees F. Cover a large pizza pan with parchment paper cut to size.
Remove leaves of cauliflower and cut into florets. In a food processor, pulverize cauliflower pieces. Do this in batches to get 8 cups of cauliflower "rice."
Place "rice" in large micro safe bowl and heat for 4 minutes on high. Stir cauliflower. Heat for an additional 3 minutes.
Remove bowl and place cauliflower in a paper towel-lined colander. Allow the cauliflower to cool about 5-15 minutes.
With a paper towel on top of the colander, press down until cauliflower is drained thoroughly.
Place drained cauliflower back in the large bowl and add all the remaining ingredients for the crust. Stir thoroughly.
Turn the bowl over on large pizza pan until pizza "dough" is a mound in the center of the pan.
With clean hands, press down dough until it covers the entire parchment paper in the pan and the dough resembles a pizza crust.
Bake in the oven for up to 40 minutes or until browned evenly. Remove from oven.
Add the Toppings
Layer crust with sauce, then arugula, then tomato slices, then mozzarella cheese. Put back into the oven for another 10 minutes until cheese is melted and the tomatoes are soft.
Remove pan from oven. Using a pizza cutter, slice into 8individual slices and serve.