Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
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I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!
Perhaps my prettiest flatbread yet. I take store bought flatbread, top it with creamy gruyere, crispy fried baby potatoes and rosemary, and pop it in the oven. And a few minutes later…bliss!
Drooling Is Encouraged
What is it about crispy potatoes and cheese that is just so dang mesmerizing? Whatever it is, I am like a moth to a flame. Resistance is futile…and when topped with a fried egg, well forget about it!
If You Aren’t Drooling Yet, You May Wanna Get That Checked
That crispy crust, rich gruyere, and aromatic rosemary topped with a perfectly fried egg! This meal is simple and simply fabulous!
Perfection, No Matter How You Slice It…See What I Did There?
Whether you choose a traditional flatbread available at almost all grocery stores or a cauliflower crust, your mouth, eyes and belly will be satisfied and happy.
Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!
If you wish to skip the traditional flatbread to keep the carbs and gluten in check, you may want to opt for a cauliflower crust instead of flatbread! Many stores carry cauliflower crust options that are delicious. But you can also order online and have them delivered to your door. We love two brands of Cauliflower Crust. For this recipe we used Caulipower Pizza Crust. It is gluten free, thin and crisp. But if you want to go completely grain free, Cali’flour Pizza Crust works well and only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50) Trust us, you’ll never miss the bread with either of these crusts!
Tips and What You Need: I love a good cast iron pan for frying potato slices. You will need a cookie sheet and a good knife.
Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!
extra virgin olive oil (separated)
gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
flatbread or cauliflower pizza crust (any shape works)
guyere cheese, grated
rosemary, leaves stripped and finely chopped
fried eggs (if desired)
- sea salt and freshly geound pepper to taste
Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren’t inclined to share;)
Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)
Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking
Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done
While potatoes cook:
Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)
Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted
While pizza cooks, prepare egg:
With a paper towel, carefully wipe the pan the potatoes were in and heat pan again
When pan is hot add more olive oil to coat bottom of pan
When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)
Tip: to prevent sticking, use plenty of oil and make sure pan is very hot
When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper
Slice and enjoy!
MAY I PLEASE ASK A FAVOR?
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