Subscribe
  • Eat veggies

Roasted Cauliflower and Caramelized Onion Flatbread

Flatbread or pizza? The difference is in the thickness of the crust, the shape and the toppings.
This flatbread uses homemade pizza dough to create the perfect texture and a flavour that is
sweet, savoury and smoky. Serve as a part of a meal or in bite-sized squares as an appetizer. Recipe courtesy of howtoeat.ca.

Prep Time

Servings

Toppings

2 Tbsp canola oil (30 mL)

2 medium onions, thinly sliced (2)

1/4 tsp salt (1 mL)

2-3 Tbsp water (30-45 mL)

1 small head cauliflower, cut into florets (1)

2 Tbsp canola oil (30 mL)

1/2 tsp salt   (2 mL)

2 cups old cheddar cheese, grated (500 mL)

5 sage leaves, chopped (5)

1 Tbsp bottled balsamic glaze, optional (15 mL)

Dough

1 1/2 – 2 cups all-purpose flour (375-500 mL)

1/2 cup whole-wheat flour (125 mL)

1/4 tsp salt (1 mL)

1 package quick rising instant yeast (1)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

  1. In a medium skillet, heat 2 Tbsp (30 mL) of canola oil over medium heat. Add onions and 1/4 tsp salt and sauté until soft, 4 to 5 minutes. Reduce heat to low and stirring frequently, continue to sauté until onions are a deep chestnut brown, about 50-60 minutes. Add water 1 Tbsp (15 mL) at a time to loosen onions if they begin to stick to skillet.
  2. Meanwhile, preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  3. Toss cauliflower florets with 2 Tbsp (30 mL) canola oil and 1/2 tsp salt and transfer to prepared sheet pan. Roast for 30 minutes, flipping halfway through, until browned. Remove from oven and set aside.
  4. Increase oven temperature to 450°F (230°C) and prepare a sheet pan for your flatbread.
  5. For the Dough, in a large bowl, mix 1 cup all-purpose flour, whole-wheat flour, salt and yeast. Stir in warm water and canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
  6. Knead on lightly-floured surface until smooth and elastic. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
  7. Roll out pizza dough to 10 x 15 inches (25 x 38 cm) and transfer to the prepared pan.
  8. Place caramelized onions, roasted cauliflower, cheese and sage evenly over dough.
  9. Bake for 15 minutes, until cheese is bubbly and dough edges begin to brown.
  10. Optional: before serving, drizzle flatbread with balsamic glaze. Serve warm.

Ingredients

Toppings

2 Tbsp canola oil (30 mL)

2 medium onions, thinly sliced (2)

1/4 tsp salt (1 mL)

2-3 Tbsp water (30-45 mL)

1 small head cauliflower, cut into florets (1)

2 Tbsp canola oil (30 mL)

1/2 tsp salt   (2 mL)

2 cups old cheddar cheese, grated (500 mL)

5 sage leaves, chopped (5)

1 Tbsp bottled balsamic glaze, optional (15 mL)

Dough

1 1/2 – 2 cups all-purpose flour (375-500 mL)

1/2 cup whole-wheat flour (125 mL)

1/4 tsp salt (1 mL)

1 package quick rising instant yeast (1)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

Did you know?

Did you know?

Directions

  1. In a medium skillet, heat 2 Tbsp (30 mL) of canola oil over medium heat. Add onions and 1/4 tsp salt and sauté until soft, 4 to 5 minutes. Reduce heat to low and stirring frequently, continue to sauté until onions are a deep chestnut brown, about 50-60 minutes. Add water 1 Tbsp (15 mL) at a time to loosen onions if they begin to stick to skillet.
  2. Meanwhile, preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  3. Toss cauliflower florets with 2 Tbsp (30 mL) canola oil and 1/2 tsp salt and transfer to prepared sheet pan. Roast for 30 minutes, flipping halfway through, until browned. Remove from oven and set aside.
  4. Increase oven temperature to 450°F (230°C) and prepare a sheet pan for your flatbread.
  5. For the Dough, in a large bowl, mix 1 cup all-purpose flour, whole-wheat flour, salt and yeast. Stir in warm water and canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
  6. Knead on lightly-floured surface until smooth and elastic. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
  7. Roll out pizza dough to 10 x 15 inches (25 x 38 cm) and transfer to the prepared pan.
  8. Place caramelized onions, roasted cauliflower, cheese and sage evenly over dough.
  9. Bake for 15 minutes, until cheese is bubbly and dough edges begin to brown.
  10. Optional: before serving, drizzle flatbread with balsamic glaze. Serve warm.

Nutritional Analysis

Calories

412

Total Fat

21.9 g

Saturated Fat

8.5 g

Cholesterol

41 mg

Sodium

581 mg

Carbohydrates

37.7 g

Fiber

3.5 g

Sugar

3.7 g

Protein

17.6 g

Potassium

293 mg

Related Recipes

  • Eat veggies

White Bean Burgers w/ Not-So-Secret Sauce
Rainbow Veggie Kebabs with Mediterranean Style Marinade recipe
  • Eat veggies

Rainbow Veggie Kebabs with Mediterranean-Style Marinade
  • Eat veggies

Sopa de Tortilla (Tortilla Soup )
Subscribe

Subscribe to our newsletter