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A healthy, low carb flatbread recipe using riced cauliflower, topped with pesto sauce and grated parmesan cheese…
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 20 minutes ]
- 2 cups riced cauliflower (about 10 ounces)
- 1 cup shredded cheddar cheese (about 3 ounces)
- 2 large eggs
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 cup pesto sauce storebought or homemade
- 1/4 cup finely grated parmesan cheese
Place the riced cauliflower in a microwave-safe bowl and microwave uncovered on high until tender, about 2 minutes. When the cauliflower is done, let sit on the counter to cool, about 15 minutes, stirring occasionally to release steam.
Preheat the oven to 425 F.
Prepare a large baking sheet lined with parchment paper or a baking mat.
In a large mixing bowl, combine cauliflower, cheddar cheese, eggs, oregano, and salt. Stir until smooth.
Transfer the mixture to the lined baking sheet. Spread into a rectangular shape and flatten to about 3/4 inches thick.
Bake at 425 F until the top is golden, about 25 minutes.
After baking, top with pesto sauce, spreading it out evenly across the top. Sprinkle parmesan cheese on top. Return to the oven and bake until the pesto is hot and the cheese has melted, about a few minutes.
Cut into long pieces and serve while hot.