Ingredients
Note: If you happened to check out the Lilac and Apple Pork on Cauliflower Fritters - the pizza crust for this recipe was made with leftovers from the cauliflower fritter dough. Just add a little bit of extra almond flour!
Crust
1 Head Cauliflower
2 Eggs
1 Cup Cheddar Cheese (shredded)
1 Tbsp Olive Oil
5 Tbsp Almond Flour
Toppings
Bacon
½ Yam
1 Tbsp Pesto
3 Tbsp Spicy Fig Jam
2 Kale Leaves (ripped)
⅔ Cup Aged Cheddar (shredded)
2 Tbsp Parmesan (shredded)
Instructions
Total Prep and Cook Time: 35-45 Minutes (if you are not using leftover dough it will take 45 minutes)
Makes Appx: 2-6 servings (depending how much of the dough you use at once. If you make the dough with a full head of cauliflower, strictly for crust, you can probably make 2 big crusts or 4 small ones).
If you don’t have leftover cauliflower fritter dough in your fridge...follow the next few steps to make it. If by some chance you DO, just add 3 more tbsp of almond flour to the mixture.
Preheat your oven to 425 Degrees Celsius.
Pull out your food processor. Chop cauliflower head into florets and add to the food processor, pulse until it is riced.
Place riced cauliflower in a microwave-safe bowl and cook for about 2 minutes.
Shred the cheddar cheese and add to the warm to the riced cauliflower bowl, crack in both eggs, almond flour, and a dash of salt (and a dash of garlic powder for good measure). Stir until mixture forms a dough.
Take out a pan lined with parchment paper and spread the dough into a ½ inch thick crust.
Place the crust in the oven to cook for 20 minutes. The top of the dough will be browned when it is done.
While the crust is cooking, prepare your toppings, place a frying pan on the stove and turn to low-medium heat.
Chop up bacon and yam into bite-sized pieces and add to the frying pan to cook - approximately 20 minutes.
Once the crust is done, remove it from the oven and allow it to cool for a few minutes. Spread spicy fig jelly across the crust.
Rip up kale into small pieces and sprinkle on top of the jelly. Once your bacon and yam are cooked disperse the pieces on top of the kale.
Note: It’s ok if your bacon and yam aren’t completely crisped coming off the pan as you will be putting the whole thing back in the oven.
Top the whole flatbread with basil pesto and shredded cheddar and romano.
Place the flatbread in the oven for another 10-12 minutes (just leave the oven on after cooking the crust at 425 degrees celsius) until the cheese is melted and browned on top.
Take the flatbread out of the oven, top with fresh basil if you’re feelin’ fancy, and enjoy!
