Make this healthy, low carb flatbread recipe using riced cauliflower. It's topped with pesto sauce and grated parmesan cheese.

Cauliflower Flatbread with Pesto and Parmesan

A healthy, low carb flatbread recipe using riced cauliflower, topped with pesto sauce and grated parmesan cheese.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 510 kcal


  • 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. 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.
  2. Preheat the oven to 425 F.
  3. Prepare a large baking sheet lined with parchment paper or a baking mat.
  4. In a large mixing bowl, combine cauliflower, cheddar cheese, eggs, oregano, and salt. Stir until smooth.
  5. Transfer the mixture onto the lined baking sheet. Spread into a rectangular shape and flatten to about 3/4 inches thick.

  6. Bake at 425 F until the top is golden, about 25 minutes.

  7. 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.

  8. Cut into long pieces and serve while hot.

Nutrition Info

This recipe yields 4.5 g net carbs per serving (half of the entire flatbread).

Nutrition Facts Per Serving
Calories 510  
Total Fat 39g 61%
   Saturated Fat 15g 75%
   Trans Fat 0g  
Cholesterol 258mg 86%
Sodium 1210mg 50%
Potassium 440mg 13%
Total Carb 9g 3%
   Dietary Fiber 4.5g 19%
   Sugars 3.5g  
Protein 30g  
Vitamin A 28% · Vitamin C 121% · Calcium 64% · Iron 12%