Cauliflower Beet and Kale Flatbread


1 flatbread makes 12 servings


Beet Dip
6 small beets, roasted and peeled 
2 tbsp tahini
2 tbsp olive oil
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp pink sea salt
1 tsp black pepper 
2-4 tbsp water, to thin dip as needed


2 eggs
3 tbsp water
2 tbsp apple cider vinegar 
4 tbsp olive oil 
1 box of Simple Mills Artisan Bread Mix 
1 small head cauliflower, cut in halves 
3 cups kale
2 tbsp olive oil
1 tbsp basil flecks


PREHEAT oven to 350ºF. Roast beets for at least an hour until the skins are able to peel off under lukewarm water. 
COMBINE beets with tahini, olive oil, nutritional yeast, garlic, salt and pepper in a food processor or high speed blender. Add a tablespoon of water after your initial blend to your desired consistency, however, it should be as thick as hummus!
Once dip is created, SET ASIDE in a glass bowl or ramekin.
Next, ROAST your cauliflower at 350ºF for 30 to 40 minutes and your kale for 15 both in olive oil and basil. Add salt and pepper as needed.
COMBINE eggs, water, apple cider vinegar and olive oil in a large bowl. Mix and then add one box of Simple Mills Artisan Bread Mix. Blend until well combined. 
GREASE hands with olive oil and roll dough into one large ball, flatten out onto a greased baking sheet and bake for 10 minutes.
Take the flatbread out and TOP with beet dip, roasted kale and cauliflower. Top with additional spices, dairy-free ricotta cheese, grass-fed goat cheese or a dash of nutritional yeast for added flavor.