Cheesy Garlic Cauliflower Flatbread

By: Keto In an Instant Cookbook By Stacey Crawford

The gluten-free flatbread is aromatic and garlicky, and topped with gooey mozzarella. It’s a perfect low-carb keto side or appetizer, and the cauliflower helps make it high in fiber and nutrient-rich.

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

more than 2 hours

Cooking Technique

Ace Blender, Slow Cook

Keywords

8 servings, ace blender, coconut flour, contributed, cook 150 min, dinner, easy, fine grind sea salt, fresh basil, garlic cloves, grated mozzarella cheese, head cauliflower, heavy cream, Keto In an Instant Cookbook By Stacey Crawford, large eggs, modern, more than 2 hours, prep 5 min, slow cook, unsalted butter

Prep Time

5 min

Cook Time

150 min

Servings

8 servings

Ingredients

1/2 medium head cauliflower
3 1/2 tbsp coconut flour
1 1/2 cup grated mozzarella cheese
1/4 tsp fine grind sea salt
2 tbsp unsalted butter
2 large eggs
2 tbsp heavy cream
2 garlic cloves
2 tbsp fresh basil

Instructions

Add the cauliflower to a blender or food processor and pulse until a rice-like texture is formed.
In a large bowl, combine the coconut flour, 3/4 cup mozzarella, 2/3 cup of the riced cauliflower, and sea salt. Mix until well combined.
Melt 1 tablespoon of the butter in the microwave. Add the eggs, heavy cream, and melted butter to the bowl with the cauliflower mixture. Stir until the ingredients are thoroughly combined and no lumps remain.
Coat the bottom of the inner pot with the remaining butter. Add the cauliflower mixture and use a spoon to press the mixture flat into the bottom of the pot. Sprinkle the garlic and remaining mozzarella over top of the mixture.
Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (More) and cook for 2 hours 30 minutes or until the edges are browned.
While the flatbread is cooking, preheat the oven broiler to 450°F.
Once the cook time for the flatbread is complete, transfer the flatbread to a cutting board and cut into 8 equal-sized wedges. Place the wedges on a large baking sheet and transfer to the oven to broil for 2–3 minutes or until the cheese is lightly browned.
Remove from the oven and transfer to a serving platter. Sprinkle the basil ribbons over top (if using). Serve warm.

Notes