I have been seeing lots of pins on pinterest of pizza bases using cauliflower and since I made restrictions to my diet I have discovered just how versatile cauliflower is. I use it for mash, roasted, grated as rice and I had an idea to turn it into garlic bread, it was a bit of an experiment with ingredients, but oh my it worked very well. You will perhaps see quite a few variations on this now and of course best of all, cauliflower is superfree.
2 tablespoons of coconut flour (3.5 syns) you can try using another flour, but as coconut flour is quite fibrous you may need to use a bigger quantity if you replace it.
2 basil leafs finely chopped
Few parsley leafs finely chopped
Olive oil spray
Salt and black pepper
Place cauliflower and two of the cloves of garlic in a steamer and cook till fork tender (it is important to use a steamer and not submerge in water or the cauliflower will absorb too much liquid)
Allow to cool
Preheat oven to 200c or 400f (gas mark 6)
Add the cauliflower to a blender with the two eggs and blend just until smooth
Add to a bowl and stir in the Parmesan, herbs, coconut flour and season with some salt and pepper.
Stir well to combine
Line a baking tray with some parchment paper and spread the mixture out over the tray, you want it to be quite thin like a flatbread.
Place in oven and bake till lightly golden all over (but take out half way through when bread has firmed)
Crush the spare clove of garlic and add to a bowl and spray with some olive oil spray, carefully brush it over the top of the flat bread and place back in the oven to continue cooking.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information: