A healthy, low carb flatbread recipe using riced cauliflower, topped with pesto sauce and grated parmesan cheese.
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.
This recipe yields 4.5 g net carbs per serving (half of the entire flatbread).
|Nutrition Facts Per Serving|
|Total Fat 39g||61%|
|Saturated Fat 15g||75%|
|Trans Fat 0g|
|Total Carb 9g||3%|
|Dietary Fiber 4.5g||19%|