Summary:
A keto, low carb flatbread recipe using riced cauliflower, topped with pesto sauce and grated parmesan cheese. Add this to your weeknight dinner rotation along with other appetizers.
INGREDIENTS
- 2 cups riced cauliflower (10 ounces weight)
- 1 cup shredded cheddar cheese (3 ounces weight)
- 2 large eggs
- 2 teaspoons
dried oregano - 1/2 teaspoon salt
Toppings:
- 1/4 cup
pesto sauce storebought or homemade - 1/4 cup
finely grated parmesan cheese
INSTRUCTIONS
- 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 onto 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.
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 510 (70% from fat) | |
| Total Fat 39g | 61% |
| Saturated Fat 15g | 75% |
| Cholesterol 258mg | 86% |
| Sodium 1210mg | 50% |
| Net Carb 4.5g | |
| Total Carb 9g | 3% |
| Dietary Fiber 4.5g | 19% |
| Sugars 3.5g | |
| Protein 30g |
PHOTOS
NOTES & TIPS
Riced Cauliflower. I highly recommend buying a bag of pre-riced cauliflower to save you time and effort. They’re available at Trader Joe’s and select supermarkets in the refrigerated produce section. Compared to ricing cauliflower manually, you won’t have to worry about processing it to the right consistency. If you are planning on ricing a head of cauliflower yourself, you can use a grater or a food processor. Do not over-mix, as the cauliflower will get wet and mushy, resulting in a wetter flatbread consistency after baking. You also want to avoid blenders because it’s easier to over-mix when using them. That’s why the store-bought bags of riced cauliflower are so convenient — they’re nice and dry.
I made this with Trader Joe’s Everything But the Bagel spice. Yum. So easy and uses frozen cauliflower. Doesn’t get any better!
I made this tonight and it was so flavorful and delicious. 1/2 a flatbread was such a generous serving and I felt totally satisfied. The Keto Pesto was excellent.
This was amazing! Definitely going into our weekly rotation.
Ohhh yes- this is a low carb dieters dream!!! Looks so flavorful and delicious. Drooling over a cauliflower crust over here!
This is the perfect way to get Mr. LBD, i.e. mr picky, to eat cauliflower! On the menu for this week.-Laurel