kale and cauliflower flatbread kale and cauliflower flatbread Israeli Kitchen This kale and cauliflower flatbread is the best cure for pizza fatigue. (Photo: Jerry James Stone)

Cauliflower and kale flatbreads

This gluten-free meal brings out the best in 2 super-healthy vegetables.

  • Yield: Serves 3-5
  • Prep time: 15 minutes
  • Cook time: 20 minutes

I never used to eat a lot of cauliflower. I mean, I ate it as much as any other veggie but it was never really a staple. But then I found out how it could be used for pizza or rice, and now I always have it on hand.

Honestly, the possibilities are endless. I am not gluten-free, but I love variety. And this tasty flower (yes, it is a flower), offers up a lot.

What I love about using the veggie in this manner is that most of the time, replacements come with a cost. They taste funky or require so many other components that I rarely see the value. But cauliflower doesn't. If you are looking to explore those possibilities, this recipe is a great start.


  • 2 heads cauliflower
  • 3 eggs, beaten
  • 2 cups shredded cheese
  • 1/4 teaspoon chopped parsley
  • 1/4 cup pizza sauce
  • 1/2 cup chopped kale
  • Olive oil


The first thing you need to do is break up the cauliflower. Take one head and cut off all of the florets. Transfer them to a food processor and grind them up, until they are almost powder like. If you don't have a food processor, you can grate the cauliflower with a cheese grater.

In a mixing bowl, combine the grated cauliflower, eggs, chopped parsley and 3/4 cup of the cheese. Mix until well combined.

Separate the mixture into three parts, each on their own piece of parchment paper. Now shape them into mini pizzas.

Keeping them on the parchment paper, transfer them to a baking sheet and bake them at 400° F for 15 minutes, or until visibly done. You can tell when the egg has set and the cheese begins to brown.

gluten-free flatbreadA little secret: The crust is made of cauliflower, too. (Photo: Jerry James Stone)

In a skillet, add 2 tablespoons of olive oil and warm it over a medium-high heat.

Slice off the florets from the other head of cauliflower and toss them in the skillet. Saute the cauliflower until it is tender and somewhat golden. Transfer the cauliflower to a bowl.

Cauliflower's mild taste and firm texture makes it easy to blend with other vegetables.Cauliflower's mild taste and firm texture makes it easy to blend with other vegetables. (Photo: Jerry James Stone)

Using the same skillet, add another tablespoon of oil and warm it over a medium heat. Toss in the kale and cook it for one minute. Add it to the cauliflower.

Divide the pizza sauce, cauliflower and kale, and remaining cheese between the three flatbreads.

Bake them in a preheated oven at 400° F for 10 minutes, or until the cheese has melted.


kale and cauliflower flatbreadA little bit crispy, a little bid soft, and all the flavor. (Photo: Jerry James Stone)

Related Topics: Appetizers, Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen