Cauliflower Flatbread

I took off the afternoon to catch some sun and hit some golf balls - what a treat! I finished the day with a cauliflower flatbread topped with arugula, tomato and mushrooms, drizzled with a lemon olive oil. It was a delicious way to end my perfect day.

1 head cauliflower, riced

1/2 c crushed walnuts

2 T flax, ground and soaked in 1/3 c water

1 T muun chi Fermented Roots

1 T nutritional yeast

Salt and pepper to taste

Make your flax egg and set aside.

Sauté the riced cauliflower in a saucepan for 5-7 minutes. Place in a cheesecloth or towel and squeeze out any excess liquid. Mix the cauliflower with all the ingredients until it forms a ball.

Flatten the dough with hands and spread in a pan lined with parchment paper.

Bake at 425 degrees for 25-30 min until the edges are brown. Flip over and bake for 5-10 more min until it is nice and crisp.

Serve as a flatbread or put your a favorite toppings on it. I spread some muun chiI lemon chia hummus on some and some muun chi spicy red beet hummus on another. On another I topped it with fresh arugula, sautéd mushrooms, chopped tomatoes, slivered red onion, drizzled with olive oil, balsamic vinegar and a squeeze of fresh lemon. What a refreshing way to eat a salad and flatbread! Have fun knowing your beneficial bugs are thanking you!