Asparagus & Courgette Cauliflower Flatbread

Let this flatbread surprise you with the amount of flavor hidden within! Think of this recipe as more of a frittata with an excellent combination of ingredients.


  • 300 g riced cauliflower, (pre-riced or blended in a food processor)
  • 1 egg
  • generous pinch of salt
  • generous pinch of dried mixed herbs
  • 40 g gram flour a.k.a chickpea flour
  • Toppings:
  • 1/2 a courgette, , cut into 2mm thick coins
  • 75g fresh mozzarella, , torn into thin strips
  • 4 tbsp passata or tomato sauce
  • generous pinch of salt & black pepper
  • 3 stalks of asparagus, , ribboned with a peeler
  • handful of rocket, (arugula)
  • shaved cheese


  1. Preheat the oven to 180 C (350 F) and line a baking sheet with baking paper.
  2. Mix together the base ingredients adding a splash of water if the mixture seems too dry. Dump the mixture onto the prepared baking sheet and pat it out into a circle or oval about 5mm thick. Place into the oven and bake for 20 minutes while you prepare the toppings.
  3. Once the base is baked, spread the passata out over the surface and top with the courgette coins and mozzarella. Season with salt & pepper. Turn the oven up to 200 C (400 F) and bake for 10-15 minutes until the cheese has melted and is starting to turn golden brown.
  4. Top with the shaved asparagus, rocket and shaved cheese. Cut into wedges and eat!
  5. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking tray at 180 C (350 F) for around 10 minutes.


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