recipe: cauliflower flatbreads
Growing up in an Italian household, I always anticipated when my mom would make homemade pizza for my sister and I. She would cook everything from scratch, from the fluffy crust to the zesty sauce, and let my sister and I top the creation with loads of mozzarella, pepperoni and mushrooms. The aroma that would billow out of the oven was so enticing that waiting for it to bake was almost torturesome.
In continuing the Gooding-Scafidi tradition of “pizza night,” I wanted to create something both flavorful and plant-forward. Cauliflower is one of those versatile vegetables that makes for a great rice or flatbread base. I also swapped out bloat-inducing mozzarella for equally as delicious Manchego—a sheep’s milk cheese. You can top these flatbreads with just about anything, but I love using peppery arugula dressed in balsamic vinegar and olive oil for a decidedly Italian flavor profile.
These flatbreads are incredibly painless to make and are ideal to have as a light bite with friends or a tasty dinner for yourself. Enjoy with a bottle of organic wine and a bingeable TV show and you’ve got yourself a grown-up pizza night.
joedujour
prosciutto & arugula cauliflower flatbread
1 cup of manchego cheese
1 10”-12” pre-made cauliflower crust (like caulipower)
1 package of prosciutto (about 8-10 strips)
¼ cup balsamic vinegar
1 ½ tablespoons extra-virgin olive oil
4 cups baby arugula
1 teaspoon red pepper flakes
sea salt
fresh ground pepper
½ teaspoon dried basil
Preheat the oven according to the cauliflower crust instructions (425° if you’re using Caulipower Pizza Crusts).
While oven is preheating:
Shred 1 cup of Manchego cheese and set aside.
Rip the strips of prosciutto into bite-sized pieces.
In a medium bowl, toss arugula with balsamic vinegar, olive oil, fresh ground pepper (to taste) and a pinch of sea salt.
When oven is preheated, pull the cauliflower crust out from the freezer and top with a drizzle of olive oil, shredded Manchego and ½ teaspoon of dried basil.
Cook flatbread according to the cauliflower crust instructions (between 12-15 minutes if you’re using Caulipower Pizza Crusts) until the cheese begins to turn golden brown.
Remove flatbread from the oven and top with arugula, 1 teaspoon (or more to taste) red pepper flakes and strips of prosciutto.
Cut flatbread into pieces and serve immediately.
pear, gorgonzola & arugula
cauliflower flatbread
1 cup of manchego cheese
1 10”-12” pre-made cauliflower crust (like caulipower)
¼ cup balsamic vinegar
1 ½ tablespoons extra-virgin olive oil
4 cups baby arugula
1 teaspoon red pepper flakes
sea salt
fresh ground pepper
½ teaspoon dried basil
1 small red onion
1 bartlett or green anjou pear
gorgonzola crumbles
Preheat the oven according to the cauliflower crust instructions (425° if you’re using Caulipower Pizza Crusts).
While oven is preheating:
Shred 1 cup of Manchego cheese and set aside.
Chop the small red onion into slices.
Cut the pear into slices, removing seeds and stem.
In a non-stick pan, saute the red onion slices in a bit of olive oil, a pinch of sea salt and fresh ground pepper (to taste) for about 5-8 minutes on medium-high heat until browned.
In a medium bowl, toss arugula with balsamic vinegar, olive oil, and a pinch of sea salt.
When oven is preheated, pull the cauliflower crust out from the freezer and top with a drizzle of olive oil, shredded Manchego and ½ teaspoon of dried basil.
Cook flatbread according to the cauliflower crust instructions (between 12-15 minutes if you’re using Caulipower Pizza Crusts) until the cheese begins to turn golden brown.
Remove flatbread from the oven and top with arugula, 1 teaspoon (or more to taste) red pepper flakes, slices of pear, slices of onion and gorgonzola crumbles.
Cut flatbread into pieces and serve immediately.
