preheat oven to 425°f and line two baking sheets with parchment paper.

start by pulsing cauliflower florets in a food processor until you get a very, very fine rice-like texture. you want it almost fluffy—this helps the flatbreads hold together better.

then, sauté the cauliflower rice in a bit of avocado oil for a few minutes to soften and cook off some moisture. you want it to look fluffy!

optional but recommended: if you want a firmer, drier flatbread, you can let the cooked cauliflower cool slightly and then transfer it to a clean dish towel or nut milk bag to squeeze out excess moisture. however, if you're short on time or don’t mind a softer flatbread, you can skip this step. we tested both ways, and while draining creates a slightly firmer texture, it's not a make-or-break step.

next, in a large mixing bowl, combine the cauliflower rice with 1 cup shredded mozzarella, 3 eggs, 2 tablespoons cornstarch, 3 tablespoons gluten-free 1:1 flour, 1/2 teaspoon garlic powder, and 1/4 teaspoon sea salt. mix until a thick, sticky batter forms.

divide the mixture into 6 equal portions and form into flat rounds (about 1/4 inch thick) on parchment-lined baking sheets. bake at 425°f for 15 minutes, then carefully flip each flatbread and bake another 15 minutes, until golden and set.

top with buffalo sauce and 1 cup mozzarella, then return to the oven for more minutes, until melty and bubbly. finish with dollops of creamy yogurt dill sauce and serve warm.