Cloud-Light Cauliflower Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cloud-Light Cauliflower Flatbread

YOUR SOLIN GENERATED RECIPE

Cloud-Light Cauliflower Flatbread

Enjoy a versatile, cloud-light flatbread made primarily from riced cauliflower blended with almond flour and eggs. Topped with a dollop of creamy nonfat Greek yogurt and a sprinkle of melted part-skim mozzarella, this flatbread offers a savory base perfect for any meal of the day. The delicate texture paired with fresh herbs creates a satisfying and balanced dish that's as nutritious as it is delicious.

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NUTRITION

418kcal
Protein
32.9g
Fat
24g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

150g riced Cauliflower

2 large Eggs

1/4 cup shredded part-skim Mozzarella

1/4 cup Almond Flour

1/2 cup Nonfat Greek Yogurt

1/2 tsp Baking Powder

2 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the riced cauliflower, almond flour, baking powder, chopped parsley, and a pinch of salt and pepper.

  • 3

    Beat the eggs in a separate bowl and then add them to the cauliflower mixture. Stir until well combined; the mixture should hold together but remain light.

  • 4

    Transfer the mixture onto the prepared baking sheet. Press it into a thin, even layer forming a flatbread shape.

  • 5

    Sprinkle the shredded mozzarella evenly over the top.

  • 6

    Bake in the preheated oven for 12-15 minutes until the edges start to turn golden and the cheese is melty.

  • 7

    Remove from the oven and let it cool slightly. Serve warm with a dollop of nonfat Greek yogurt on top, and extra fresh parsley if desired.

Cloud-Light Cauliflower Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cloud-Light Cauliflower Flatbread

YOUR SOLIN GENERATED RECIPE

Cloud-Light Cauliflower Flatbread

Enjoy a versatile, cloud-light flatbread made primarily from riced cauliflower blended with almond flour and eggs. Topped with a dollop of creamy nonfat Greek yogurt and a sprinkle of melted part-skim mozzarella, this flatbread offers a savory base perfect for any meal of the day. The delicate texture paired with fresh herbs creates a satisfying and balanced dish that's as nutritious as it is delicious.

NUTRITION

418kcal
Protein
32.9g
Fat
24g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

150g riced Cauliflower

2 large Eggs

1/4 cup shredded part-skim Mozzarella

1/4 cup Almond Flour

1/2 cup Nonfat Greek Yogurt

1/2 tsp Baking Powder

2 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the riced cauliflower, almond flour, baking powder, chopped parsley, and a pinch of salt and pepper.

  • 3

    Beat the eggs in a separate bowl and then add them to the cauliflower mixture. Stir until well combined; the mixture should hold together but remain light.

  • 4

    Transfer the mixture onto the prepared baking sheet. Press it into a thin, even layer forming a flatbread shape.

  • 5

    Sprinkle the shredded mozzarella evenly over the top.

  • 6

    Bake in the preheated oven for 12-15 minutes until the edges start to turn golden and the cheese is melty.

  • 7

    Remove from the oven and let it cool slightly. Serve warm with a dollop of nonfat Greek yogurt on top, and extra fresh parsley if desired.