Okay, there are carbs, like 2 g. So really, practically none. Furthermore, this flatbread tastes like real bread. I’m not quite sure how it works; it’s cooking magic. I’m not a recipe developer, but I do create some here and tweak and change existing recipes there. So when I combined my love for cauliflower crust with this recipe for mozzarella dough, I knew something special would result. And it did. Because it’s amazeballs. Seriously.
Now, the cauliflower part can be work. You have to rice it (grind or food process), cook it (for 5 to 8 minutes), and then squeeze out the excess water (I use a kitchen towel), but you can now buy pre-riced cauliflower, so it totally cuts down on time. Besides, this bread doesn’t require resting the dough for minutes or even hours or waiting for it to rise, so you’re practically saving time.
Plus, you can use the dough for anything from sandwiches to pizza crust to an accompaniment for antipasto salad.
Okay:
Ultimate No-Carb Flatbread
Ingredients:
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2 cups shredded mozzarella
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5 tablespoons butter
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1/2 head cauliflower, riced and cooked (water squeezed out) or 2-3 cups riced cauliflower (before cooking)
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3 heaping tablespoons almond flour
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3 heaping tablespoons coconut flour
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1/2 tablespoon xanthum gum (optional)
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1/2 tablespoon baking powder
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salt and pepper to taste
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1 egg
- 2 tablespoons butter, softened (optional)
Instructions:
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Preheat oven to 400 F
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Melt cheese and butter together. Knead in cauliflower.
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Stir in everything else except egg.
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Add egg. You want the mixture to be cool enough to not cook the egg.
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Knead until well-combined.
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Roll out between two pieces of parchment paper until desired thickness.
- Remove top piece of parchment paper, and brush top with softened butter.
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Bake for 13-17 minutes or until top is golden-brown.
- Cut into pieces and refrigerate.
My cooking inspiration:
- My Montana Kitchen’s Low Carb Stromboli
- Eat a Great Deal’s Best Cauliflower Crust
Tyger Tyger 