This Gluten Free Apple, Fig and Caramelized Onion Cauliflower Pizza Flatbread is a perfect low carb, nutrient-packed party snack for entertaining any time of year!
There are a handful of really great go-to recipes I turn to when I’m entertaining and flatbread is pretty much always one of them. Everyone loves a good flatbread. It feels like the more refined version of pizza, and while I’m no food snob, I’m always down with that. Thisgluten free apple, fig and caramelized onion cauliflower pizza flatbread is always a hit because it’s low carb, gluten free and LOADED with yummy flavour. Who doesn’t like the natural sweetness of caramelized onions and fruit alongside some salty bacon and cheese? And who doesn’t like feeling GREAT about said cheese when it’s loaded onto a low carb, nutrient-rich cauliflower crust.
How to Make Gluten Free Apple, Fig and Caramelized Onion Cauliflower Pizza Flatbread
It all starts with a killer cauliflower pizza crust. I’ve made a SWEET chocolate cauliflower pizza before (check that bad boy out here), and it was so good, I couldn’t stand not to want to make a savoury cheesy version. You basically just need to start by pulsing your cauliflower in a food processor until it reaches a rice like consistency. Then, you’ve got to squeeze the living daylights out of it to ensure there’s no moisture left. I get that cauliflower is like 90% water, or something, but roll your sleeves up and do your best. I then combine the cauliflower with some cheese, flour and Italian themed herbs and roll it into a long pizza flatbread shape. Bake it until it’s golden brown and then we get to decorate.
This is where you get your own creative license. Personally, I love this gluten free apple, fig and caramelized onion cauliflower pizza flatbread combination, but you can totally cut the bacon, add some veggies, or just keep things simple with sauce and cheese. As long as it’s delicious (and ideally, uses up some of the leftover ingredients you’ve got going on in the crisper), you’re making a bad ass flatbread that is easy enough for a weeknight but elegant enough to serve to guests.
Now lovelies, tell me, have you tried making this gluten free apple, fig and caramelized onion cauliflower pizza flatbread?
What are your go-to toppings for flatbreads?
Have you ever attempted to make cauliflower pizza or flatbread?
Leave me a comment below with your thoughts!
Gluten Free Apple, Fig and Caramelized Onion Cauliflower Pizza Flatbread
- 1 oz. pancetta or bacon diced
- ½ cup light ricotta cheese
- ½ cup parmesan cheese grated
- ¼ red apple thinly sliced
- 2 figs thinly sliced
- Honey for serving
- Parmesan shavings for serving
- Preheat a medium nonstick skillet over medium low heat along with the oil. Stir in the onions and caramelize low and slow until sweet and golden brown- about 40- 50 minutes. In the last 10 minutes, add in the rosemary, and a pinch each of salt and pepper. Set aside.
- Place the cauliflower in a food processor and pulse until it reaches a rice like consistency.
- Transfer to a microwave safe bowl and microwave on high for 5 min.
- Remove and allow to cool to room temperature, then squeeze out all of the moisture using a cheesecloth.
- Meanwhile, preheat oven to 425 F and place a baking sheet in the oven to preheat.
- To the squeezed out cauliflower, add in the egg, cheddar, parmesan, cream cheese, flour, garlic, oregano, salt and pepper. Mix until combined. Pack into a roll-like shape.
- Lightly grease the baking sheet and press the cauliflower crust onto the baking sheet. Press it into ½” thick long rectangle. Bake for 20-25 minutes or until golden brown on the outsides.
- Meanwhile, cook the bacon over medium heat in a small non-stick skillet until crispy. Drain in a piece of paper towel and set aside.
- In a bowl, mix together the ricotta and parmesan.
- Remove the pizza from the oven and spread with the cheese. Top with the apple, caramelized onion, bacon, and figs. Return to the oven for an additional 5 minutes just to warm everything through and lightly melt the cheese.
- Garnish with a drizzle of honey and shaved parmesan.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.