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+ servings

Asparagus & Courgette Cauliflower Flatbread {GF}

Servings 1 -2 portions
Author Izy


  • Base 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 , (I used cheddar cos I ran out of Parmesan)


  • Preheat the oven to 180 C (350 F) and line a baking sheet with baking paper.
  • 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.
  • 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.
  • Top with the shaved asparagus, rocket and shaved cheese. Cut into wedges and eat!
  • 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.