Cauliflower Greek Flatbread

May 19, 2020

1 medium cauliflower chopped (about 5 cups)
¼ cup egg whites
¼ cup part slim mozzarella cheese, Grated
2 tablespoons grated parmesan cheese
1 tsp Italian seasoning
¼ tsp black pepper
¼ tsp salt

1 cup of chopped eggplant
1 glove of garlic crushed
½ red onion chopped
1/3 cup feta crumbles
3 TBSP sun dried tomatoes { I prefer the ones in the bag) otherwise drain
2 TBSP chopped kalamata olives


Heat oven to 400 degrees. Line baking sheet with parchment paper.
Place chopped cauliflower in a food processor pulse until it is the consistency of coarse bread crumbs. Place cauliflower in a microwave-safe bowl, cover, and microwave for 3 ½ minutes. Stir and recover and microwave an additional 3 ½ minutes.

Place cauliflower into a fine mesh strainer. Allow to cool. With a kitchen towel or paper towel firmly press as much water as you can from the strainer. Super important to get to get all the water out or your crust will be mushy. Place the crumbs back into the bowl mix in the egg whites, cheeses, Italian seasoning, salt, and pepper. Divide mixture into two and place on baking sheet form two 6×6 squares about ½ inch thick. Place in oven and bake for about 35 minutes until tops have browned.

While the tops are cooking, place eggplant into a nonstick sprayed skillet on medium-high. Add crushed garlic and onion. Cook and stir about 3 minutes until softened and lightly brown.

Sprinkle flatbread with feta cheese, eggplant mixture, sun-dried tomatoes, and olives. Makes 2 servings.

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