Cheesy Garlic Cauliflower Flatbread
By :Keto In an Instant Cookbook By Stacey Crawford
Print Recipe
The gluten-free flatbread is aromatic and garlicky, and topped with gooey mozzarella. It’s a perfect low-carb keto side or appetizer, and the cauliflower helps make it high in fiber and nutrient-rich.
Votes: 1
Rating: 3
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Cooking Technique Ace Blender, Slow Cook
Main Ingredient Cauliflower, Eggs, Garlic, Heavy Cream
Prep Time 5 minutes
Cook Time 150 minutes
Servings
8 servings
Ingredients
  • 1/2 medium head cauliflower trimmed, stem removed, and chopped into florets
  • 3 1/2 tbsp coconut flour
  • 1 1/2 cup grated mozzarella cheese divided
  • 1/4 tsp fine grind sea salt
  • 2 tbsp unsalted butter divided
  • 2 large eggs beaten
  • 2 tbsp heavy cream
  • 2 garlic cloves minced
  • 2 tbsp fresh basil cut into ribbons (optional)
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Cooking Technique Ace Blender, Slow Cook
Main Ingredient Cauliflower, Eggs, Garlic, Heavy Cream
Prep Time 5 minutes
Cook Time 150 minutes
Servings
8 servings
Ingredients
  • 1/2 medium head cauliflower trimmed, stem removed, and chopped into florets
  • 3 1/2 tbsp coconut flour
  • 1 1/2 cup grated mozzarella cheese divided
  • 1/4 tsp fine grind sea salt
  • 2 tbsp unsalted butter divided
  • 2 large eggs beaten
  • 2 tbsp heavy cream
  • 2 garlic cloves minced
  • 2 tbsp fresh basil cut into ribbons (optional)
Votes: 1
Rating: 3
Rate this recipe!
Instructions
  1. Add the cauliflower to a blender or food processor and pulse until a rice-like texture is formed.
  2. In a large bowl, combine the coconut flour, 3/4 cup mozzarella, 2/3 cup of the riced cauliflower, and sea salt. Mix until well combined.
  3. Melt 1 tablespoon of the butter in the microwave. Add the eggs, heavy cream, and melted butter to the bowl with the cauliflower mixture. Stir until the ingredients are thoroughly combined and no lumps remain.
  4. Coat the bottom of the inner pot with the remaining butter. Add the cauliflower mixture and use a spoon to press the mixture flat into the bottom of the pot. Sprinkle the garlic and remaining mozzarella over top of the mixture.
  5. Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (More) and cook for 2 hours 30 minutes or until the edges are browned.
  6. While the flatbread is cooking, preheat the oven broiler to 450°F.
  7. Once the cook time for the flatbread is complete, transfer the flatbread to a cutting board and cut into 8 equal-sized wedges. Place the wedges on a large baking sheet and transfer to the oven to broil for 2–3 minutes or until the cheese is lightly browned.
  8. Remove from the oven and transfer to a serving platter. Sprinkle the basil ribbons over top (if using). Serve warm.
Recipe Notes

Tip
This flatbread can also be used as a tasty low-carb pizza crust.

Nutrition per serving
Calories 135
Fat 10g
Net carb 2g
Protein 6g

2 replies
  1. Indigoblue
    Indigoblue says:

    I made this recipe twice and both times the crust got stuck. The second time I used extra butter and all of oil in hopes that it wouldn’t get stuck but it did. I had to scrape it out in pieces put it back together and then bake it again. The only reason why I gave this three stars is because the recipe taste good. Next time I will use the recipe but in the oven instead.

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