Did you know you could have pizza without cheese? Ya.. I’m serious. I started ordering my gluten free pizzas without cheese about a year and a half ago. And, you know what? They.  Are. Awesome! You don’t even really miss the cheese.  I’ve gotten a few weird looks, (that’s for sure!) but it’s worth it to feel better the next day. Plus, you really get to taste all of the awesome flavors of the veggies, which is much better than salty cheese IMHO. In this Roasted Turmeric Cauliflower and Kale Sauce Flatbread, the cauliflower,  cabbage and nutritious kale sauce become the stars of the dish. It was a perfect meal for a night in, and I do say it paired quite nicely with the Cab Sav we were enjoying. 🙂

I also added bacon, because I love bacon on flatbread. Oyster mushrooms make a great substitute for bacon if you want to go for a vegetarian or vegan option. Simply slice, season and toss on the pizza.

In addition to being cheese free, I also try to go light on the nightshades because they can cause inflammation and heartburn. So this flatbread has a green sauce instead of the typical red sauce. Instead of using a traditions green sauce like pesto, I’m using my favorite awesome kale green sauce.

This really is a completely reinvented version of pizza: the crust is gluten free, the sauce is green, and the toppings are cheese-free.  I call them flatbreads because I feel like that’s a better name for pizza when you don’t add the cheese.  If you’re looking for another cheese free pizza or flatbread, try this beet and dandelion flatbread.

–Roasted Turmeric Cauliflower and Kale Sauce Flatbread–

Ingredients:

• Udi’s Gluten-Free Pizza Crusts (Frozen) (also dairy free, soy free and nut free!)
• awesome Kale Green sauce
• cauliflower, 1/2 cup
• avocado oil, 1/4 tbsp
• lemon juice, 1/4 tbsp
• water, 1/2 tbsp
• turmeric, 1/2 tsp
• red cabbage, 1/4 cup
• thick cut bacon, 2 slices (sub for Oyster mushrooms for vegan/vegetarian option)

Tools:

• oven

Directions:

• set out frozen crust to partially thaw and preheat oven to 375 degrees
• prepare the awesome Kale Green sauce!
• lay the 2 pieces of bacon in a frying pan on low heat and cook for about 5 minutes, or until the bacon is slightly cooked and just starting to change colors but not fully cooked. (if using oyster mushrooms instead, lightly fry over a drizzle of olive oil until slightly browned)
• spread 1/2 the awesome Kale Green sauce over the top of the crust, until it is in a thin, evenly distributed layer. Reserve the rest for later
• in mixing bowl, combine avocado 🥑 oil,  lemon juice and water with 2 tsp turmeric and pinch of salt. Whisk together until evenly mixed.
• coarsely chop cauliflower and add to bowl. Toss cauliflower until it is evenly coated with the turmeric goodness
• spread cauliflower and cabbage out evenly over crust
• cut or slice bacon (or oyster mushrooms) into thin strips and sprinkle evenly on top of flatbread
• bake at 375 for 12-15 minutes, or until crust is golden brown
• slice, serve and enjoy!

Notes:

• Pairs perfectly with Cab Sav
• For the vegan option simply substitute Oyster mushrooms instead of bacon

Looking for more flatbread recipes? Try this Beet and Dandelion Flatbread for a super-food charged meal.

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Roasted Turmeric Cauliflower and Kale Sauce Flatbread

This Roasted Cauliflower and Kale Sauce Flatbread Recipe is a completely reinvented look at pizza: gluten free crust, nightshade free sauce, and dairy free.

Course Appetizer, Main Course

Cuisine American, Italian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2

Calories 232 kcal

Ingredients

Ingredients:

• 1 Udi's Gluten-Free Pizza Crusts (Frozen) (also dairy free, soy free and nut free!)
• 1/2 cup awesome Kale Green sauce
• 1/2 cup cauliflower
• 1/4 tbsp avocado oil
• 1/4 tbsp lemon juice
• 1/2 tbsp water
• 1/2 tsp turmeric
• 1/4 cup red cabbage
• 2 slices thick cut bacon sub for Oyster mushrooms for vegan/vegetarian option)

Instructions

Directions:

1. set out frozen crust to partially thaw and preheat oven to 375 degrees
2. prepare the awesome Kale Green sauce!
3. lay the 2 pieces of bacon in a frying pan on low heat and cook for about 5 minutes, or until the bacon is slightly cooked and just starting to change colors but not fully cooked. (if using oyster mushrooms instead, lightly fry over a drizzle of olive oil until slightly browned)

4. spread the awesome Kale Green sauce over the top of the crust, until it is in a thin, evenly distributed layer. Reserve the rest of the sauce for later

5. in mixing bowl, combine avocado oil, lemon juice and water with 2 tsp turmeric and pinch of salt. Whisk together until evenly mixed.

6. coarsely chop cauliflower and add to bowl. Toss cauliflower until it is evenly coated with the turmeric goodness
7. spread cauliflower and cabbage out evenly over crust
8. cut or slice bacon (or oyster mushrooms) into thin strips and sprinkle evenly on top of flatbread
9. bake at 375 for 12-15 minutes, or until crust is golden brown
10. slice, serve and enjoy!

Recipe Notes

Tools: oven

Notes: Pairs perfectly with Cab Sav!  For the vegan option simply substitute Oyster mushrooms instead of bacon