Preheat oven to 400 degrees. Put your raw cauliflower florets in the food processor and process until it resembles rice. Then, place the rice in a clean kitchen towel (or several paper towels) and wring out all the liquid. This is a really important step. Combine it thoroughly with your almond flour, salt, and egg whites. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out fairly thin. Spritz the top with EVOO. Bake for 30-35 minutes, until golden brown.
Meanwhile, brown your mushrooms in a skillet with 1 tsp EVOO. Do this by placing them in a single layer and then don't touch them for about 3-4 minutes, so that they can brown. Then, flip, and let sit untouched for another 3 minutes. Add your bell peppers to the pan and let them cook for another 3 minutes. Sprinkle them with about 1/4 tsp dried basil and oregano. Take off the stove and hit with salt and pepper.
Next, carefully shave your fennel on a mandolin. (I've learned from experience that it is very important to use the safety hand guard!) Also, slice your tomato into about 1/4 inch slices.
Finally, make your pesto. First, steam your broccoli and peas either in the microwave or in a steamer basket. Then, place all your pesto ingredients in the food processor and process until smooth. You'll need to scrape the sides several times.
To assemble, spread a thin layer of the pesto on your flatbread. Leave about a 1/2 inch boarder. Then, place your tomato slices on top. Top those with your peppers and mushrooms. Finally, sprinkle the top with the raw fennel.
What fall TV show are you looking forward to?
Want more GFHT? You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!