30-Min Bendable Cauliflower Flatbread (with almond flour)

Updated at: Sat, 23 Nov 2024 22:33:41 GMT

Step 1

Preheat oven to 350F.

Step 2

Bring a pot of water to a boil and add the cauliflower florets. Boil for 5 minutes until fork tender, then drain.

Step 3

Transfer the florets to a food processor and process until the florets are finely chopped.

Step 4

Use a rubber spatula to scrape down the sides and add the egg and garlic. Process again.

Step 5

Add the almond flour, arrowroot flour, and salt. Process again until the ingredients are completely combined, taking breaks to scrape down the sides.

Step 6

Transfer the dough to a baking sheet lined with parchment paper. Use your spatula to spread it into an oval shape, about 1/4 inch thick. Drizzle with olive oil and bake for 15 – 20 minutes until the edges appear golden brown.

Step 7

While the flatbread is baking, cut the zucchini into coins and sauté over medium-high heat in a pan with the avocado oil for 5 – 10 minutes until they are golden brown.

Step 8

Dollop the pesto on top of the flatbread. Sprinkle with the mozzarella. Add the zucchini coins on top.

Step 9

Cut the burrata balls in half or fourths and place on top.

Step 10

Broil on high for 2 minutes, or until the cheese is melted and bubbling. Remove from the oven, top with toasted pine nuts and arugula.

Step 11

Cut into slices and enjoy!

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