Cauliflower Flat Bread
I'm not a huge fan of vegetables and I like my carbs. So since buckling down on my nutrition I began experimenting with recipes that would trick my mind into thinking I was eating carbs. After several attempts I knocked this one out of the park! JT ate half the batch (and I ate the other half), which is the equivalent to us eating an entire head of cauliflower! Not bad for two people who don't particularly like veggies.
1 Large Head of Cauliflower
3 Whole Eggs
1/3 Cup Plain Fat Free Greek Yogurt
1 Cup of Low Fat Mozzarella Cheese
1 T Minced Garlic
1 ½ T Oregano
1 tsp Kosher Salt
½ tsp Ground Pepper
Pinch of Basil
Optional: Marinara for dipping sauce
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Chop cauliflower into florets and rinse well.
To prepare the cauliflower you will use a food processor and work in small batches. Add approximately 1-½ cups of cauliflower to food processor and pulse until cauliflower is the texture of breadcrumbs or rice. When each batch is complete transfer to a large microwave safe bowl and continue this process until all cauliflower crumbed.
Cover bowl of cauliflower (I used a clean towel) and microwave for 4 minutes and stir. Microwave for an additional 4 minutes or until cauliflower is soft.
In a separate bowl, mix the remaining ingredients and ¾ cup of the mozzarella cheese.
Fold remaining ingredients into the crumbed cauliflower. The mixture will resemble a wet dough.
Spread dough on parchment paper and flatten out. If your batch is large you may make 2 flat breads using separate baking sheets. You may spread a thin layer of olive oil over the bread if you desire for taste.
Bake 30 minutes until golden brown and top with remaining ¼ cup of mozzarella cheese and bake an additional 10 minutes. Let cool and slice with a pizza cutter and serve with marinara if desired.