Lavash Pizza with Cauliflower, Fennel, and Mozzarella

This cauliflower and fennel topped lavash is a quick and simple way to toss together an amazing and nutritious "pizza" in just 30 minutes. 

Begin with two store-bought 9 inch by 12 inch lavash breads. Although you can make your own lavash (and it's fun to make), one of the goals (besides total deliciousness) of making this pizza is that it is simple to throw together and e-a-s-y! 

This lavash pizza with cauliflower, fennel, and mozzarella is seasoned with ground coriander seeds and topped with crumbled goat cheese for a delicious light dinner, appetizer, snack, or a kid's lunch. I've even had leftovers for breakfast. So good. 

It's like a very thin crust pizza that's crispy and with a layer of toppings that don't weigh down the flatbread. 

What is Lavash?

Lavash is a flatbread from Armenia and surrounding countries. Traditionally, the bread is made in a tandoori-like oven, where it is baked against the side of the hot underground oven and then stacked. A traditional lavash can be about three feet long and a foot or foot and a half wide. 

The bread is rolled and stretched to be very thin, including the edges. 

You can use the bread for wraps, dipping in soups or stews, and as a substitution for a fork and spoon for enjoying traditional Armenian or Middle Eastern dishes. You can also crisp the bread to make delicious crackers. 

I've made lavash from scratch, but for a a quick and reliable flatbread, my favorite source is Trader Joe's lavash. They usually come in a package of six so you can make these pizzas, my spinach lavash, and crackers. 

If you don't have a local Trader Joe's, you can substitute your favorite thin flatbread, such as naan. I've also found lavash in my local grocery stores and Middle Eastern markets. 

Ingredients:

Along with the lavash, you will need chopped fresh cauliflower florets and a chopped fresh fennel bulb. 

To season the mixture, add some ground coriander, salt, and crushed red pepper. 

You will also need two kinds of cheese, mozzarella and goat cheese. 

Procedure:

First, prepare the cauliflower mixture. Sauté the cauliflower and fennel in a bit of olive oil and season the mixture with the coriander, salt, and crushed red pepper. Let the mixture cool. 

Next, stir in the mozzarella cheese and some garlic. 

Brush the lavash on both sides with oil and bake it for about four minutes at 475 degrees F, flipping it over at the two minute mark. 

After that, sprinkle the cauliflour, fennel, and mozzarella mixture over the lavash and top with the goat cheese. 

Finally, bake the "pizza" for six to eight minutes. Slice and serve. 

Lavash Pizza Recipe Variations:

Just follow the basic recipe and add whatever toppings you like. Keep it light because the lavash is very thin and cannot necessarily support a lot of heavy toppings. 

For a lighter traditional pizza, a thin coating of tomato sauce, a sprinkling of cheeses, and a few mini pepperoni and veggies would be great, especially for picky eaters. 

My favorite variation is with spinach, tomatoes, and fontina cheese, and olives. It's soooo good and makes great leftovers, as does this cauliflower version. 

This week, the Sunday Funday group members are cooking from one of their favorite cookbooks. 

This recipe is from one of my favorite America's Test Kitchen Cookbooks, The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes For Living and Eating Well Every Day. 

According to the book, the Mediterranean food pyramid is very fruit, whole grains, and vegetable-centric. It's not vegetarian, nor is it overly restrictive. It's just based on the Seven Countries Study from the 1950s that found a lower incidence of heart disease in regions where Mediterranean-style eating dominated. 

And you can drink wine (in moderation)! 

This cookbook gives you lots of information and meal planning tips on how to create a Mediterranean-style dining experience. 

The book also recommends my favorite extra virgin olive oil! 

More cookbook recommendations and recipes from the Sunday Funday group:

• Arbi Tandoori by Sneha's Recipe
• Eggplant Char Siu-Style and Other Vegetable Revelations from Tenderheart by Culinary Cam
• Laknavi Kofta Curry by Mayuri's Jikoni
• Lavash Pizza with Cauliflower, Fennel, and Mozzarella by Karen's Kitchen Stories
• Pesto Potato Salad with Dijon Mustard by Amy's Cooking Adventures
• Weekend Camping Cookbook: Skillet Enchiladas by Our Good Life

A recommendation for indexing cookbooks:

I own a ridiculous amount of cookbooks, especially bread baking books. In the past, if I wanted to find a recipe for something new, e.g. something with cranberries (or any other ingredient), I would have to check each book, guessing which ones might have something. 

I had big plans for indexing my cookbooks, but just like indexing all of the spices I own, I'm pretty sure that would never happen. 

I finally discovered the site Eat Your Books (not sponsored, just a sincere recommendation). All you have to do is enter the name of the cookbook or magazine you have on your bookshelf and the site magically stores it for you. When you want to find a recipe based on its title or an ingredient, the site will magically call it up and tell you exactly where to find it. 

The hardest part is finding where you placed the actual cookbook on your own bookshelf. I try to keep mine by theme, e.g. breads, international, baking, dinners, etc., but it's not perfect. 

Again, this is not sponsored, I just love this site (and it's very reasonably priced). 

P.S. If you subscribe to a magazine, they will automatically index it every time a new issue comes out. 

Lavash Pizza with Cauliflower, Fennel, and Mozzarella

Yield: 8 servings

Author: Karen's Kitchen Stories

This cauliflower and fennel topped lavash is a quick and simple way to toss together an amazing and nutritious "pizza" in just 30 minutes.

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 2 cups chopped cauliflower florets
• 1 fennel bulb, chopped
• 3 tablespoons water
• 1 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) whole milk shredded mozzarella cheese
• 3 garlic cloves, minced
• 2 (12 by 9 inch) lavash breads
• 1/2 cup (one ounce) crumbled goat cheese
• 1 scallion, thinly sliced

Instructions

1. Heat the oven to 475 degrees F with a rack on the lower third and a rack on the upper third.
2. In medium saucepan, heat two tablespoons of the olive oil. Add the cauliflower, fennel, water, coriander, red pepper flakes, salt, and pepper. Cover the pan and cook for 6 to 8 minutes, stirring occasionally. Let cool a bit and then add the mozzarella and garlic.
3. Brush both sides of the lavash with the olive oil and lay each on a baking sheet. Bake the breads for about 2 minutes per side, until golden brown.
4. Leaving the breads on the baking sheets, spread the cauliflower and fennel mixture on the two toasted lavash breads and sprinkle each with the goat cheese.
5. Bake the flatbreads for 8 minutes, switching the pans on the racks halfway through, until the cheeses are melty and lightly browned.
6. Move the flatbreads to a cutting board, sprinkle with the scallions, and cut with a pizza wheel.

Nutrition Facts

Calories

210

Fat (grams)

14 g

Sat. Fat (grams)

5 g

Carbs (grams)

14 g

Fiber (grams)

2 g

Net carbs

12 g

Sugar (grams)

2 g

Protein (grams)

8 g

Cholesterol (grams)

18 mg

https://www.karenskitchenstories.com/2023/10/lavash-pizza-with-cauliflower-fennel.html

Karen's Kitchen Stories

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