¹⁄₂ medium head cauliflower, trimmed, stem removed, and chopped into florets

3¹⁄₂ tbsp coconut flour

1¹⁄₂ cup grated mozzarella cheese, divided

¹⁄₄ tsp fine grind sea salt

2 tbsp unsalted butter, divided

2 large eggs, beaten

2 tbsp heavy cream

2 garlic cloves, minced

2 tbsp fresh basil, cut into ribbons (optional)

1 Add the cauliflower to a blender or food processor and pulse until a ricelike texture is formed.

2 In a large bowl, combine the coconut flour, ³⁄₄ cup mozzarella, ²⁄₃ cup of the riced cauliflower, and sea salt. Mix until well combined.

3 Melt 1 tablespoon of the butter in the microwave. Add the eggs, heavy cream, and melted butter to the bowl with the cauliflower mixture. Stir until the ingredients are thoroughly combined and no lumps remain.

4 Coat the bottom of the inner pot with the remaining butter. Add the cauliflower mixture and use a spoon to press the mixture flat into the bottom of the pot. Sprinkle the garlic and remaining mozzarella over top of the mixture.

5 Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (More) and cook for 2 hours 30 minutes or until the edges are browned.

6 While the flatbread is cooking, preheat the oven broiler to 450°F (232°C).

7 Once the cook time for the flatbread is complete, transfer the flatbread to a cutting board and cut into 8 equal-sized wedges. Place the wedges on a large baking sheet and transfer to the oven to broil for 2–3 minutes or until the cheese is lightly browned.

8 Remove from the oven and transfer to a serving platter. Sprinkle the basil ribbons over top (if using). Serve warm.

tip This flatbread can also be used as a tasty low-carb pizza crust.

Cheesy Garlic Cauliflower Flatbread