Thank you Christine Denney with Oaks at Ojai for creating this perfect substitution, if you crave carbs…I mean Italian like I do then this is brilliant and tasteful as well. Yummo!
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. Parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sauteed mushrooms and onions, etc and dusted with a bit of Parmesan or cheese of your choice.