Ingredients

The following ingredients have 4 Servings
  • 2 cups cauliflower florets
  • 1 egg
  • 2 cloves garlic
  • 2 cups blanched almond flour
  • 1 cup arrowroot flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 zucchini
  • 2 tablespoons avocado oil
  • 1/3 cup pesto
  • 1/3 cup shredded mozzarella
  • 2 4 oz balls burrata
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup baby arugula

Instruction

  • Preheat oven to 350F.
  • Bring a pot of water to a boil and add the cauliflower florets. Boil for 5 minutes until fork tender, then drain.
  • Transfer the florets to a food processor and process until the florets are finely chopped.
  • Use a rubber spatula to scrape down the sides and add the egg and garlic. Process again.
  • Add the almond flour, arrowroot flour, and salt. Process again until the ingredients are completely combined, taking breaks to scrap down the sides.
  • Transfer the dough to a baking sheet lined with parchment paper. Use your spatula to spread it into a oval shape, about 1/4 inch thick.
  • Drizzle with olive oil and bake for 15 – 20 minutes until the edges appear golden brown.
  • While the flatbread is baking, cut the zucchini into coins and sauté over medium-high heat in a pan with the avocado oil for 5 – 10 minutes until they are golden brown.
  • Dollop the pesto on top of the flatbread. Sprinkle with the mozzarella.
  • Add the zucchini coins on top.
  • Cut the burrata balls in half or fourths and place on top.
  • Broil on high for 2 minutes, or until the cheese is melted and bubbling.
  • Remove from the oven, top with toasted pine nuts and arugula.
  • Cut into slices and enjoy!