All Recipes

Kale, Apple and Ricotta Flatbread with Cauliflower Crust

Serves: 4


Cauliflower Crust:

  • 1 head Foxy Cauliflower

  • 1/2 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 tsp dried oregano

  • 1/4 tsp garlic powder

  • 1/4 tsp each salt and pepper

  • 1 egg, lightly beaten

  • 2 tbsp olive oil

  • 1 tsp dried Italian seasoning

  • 1 clove garlic, minced



  • 1 tbsp olive oil

  • 1/2 cup thinly sliced shallots

  • 1 clove garlic, minced

  • Pinch dried chili flakes

  • 1/2 bunch Foxy Green Kale, chopped

  • 3/4 cup ricotta cheese

  • 1/2 red apple, thinly sliced

  • 1/2 cup mozzarella cheese


1. Cauliflower Crust: Preheat oven to 400°F. Cut cauliflower into small florets and pulse in food processor until finely chopped. Steam or microwave cauliflower for about 5 minutes or until softened. Wrap in clean tea towel to drain excess water; let cool.

2. Mix together cauliflower, mozzarella, Parmesan, oregano, garlic powder, salt, pepper and egg until well combined. Press evenly into parchment paper–lined 12-inch pizza pan.

3. Whisk together olive oil, Italian seasoning and garlic; brush evenly over cauliflower crust. Bake for about 20 minutes or until golden brown around edges.

4. Topping: Meanwhile, heat olive oil in large skillet set over medium heat; cook shallots, garlic and chili flakes for 3 minutes. Add kale; cook for 1 to 2 minutes or until softened. Spread ricotta over cauliflower crust; top with kale mixture, apple slices and mozzarella. Bake for 10 to 15 minutes or until cheese is melted and crust is golden and crisp.

Tip: Try Foxy Lacinato Kale or Green Chard in place of Green Kale.