This is a scrumptious gluten-free, grain-free base you can use for pizza or enjoy it plain!  We love it paired with lemony baked chicken thighs and a garden salad 🥗 


32 ounces frozen cauliflower “rice”

14 ounce can white beans

2 eggs

Salt and pepper 

Toppings (we like red sauce, olive oil, sautéed zucchini and onion, basil, fresh Parmesan and chèvre)

Cook cauliflower rice per package directions.  Drain well.  When cool wrap tightly in a dish towel and squeeze the liquid out.  Really squeeze hard! (If you don’t flatbread may be soggy.) When cauliflower is dry put it in your food processor with beans, eggs, salt and pepper.  Process until combined but still with some texture. Press onto a greased baking sheet. Add toppings except cheeses and basil.  Bake at 350 for 30 minutes.  Top with cheeses and basil and bake for 10 more minutes until cheese is bubbling.