You already know how to give your pizza the cauliflower treatment, but a Middle Eastern take? Now that's next level. Created by Chef Rawia Bishara of Michelin-starred restaurant Tanoreen in Bay Ridge, Brooklyn, her gluten-free flatbread topped with flavor-packed toppings—a take on manakeesh—is known to be a crowd-pleaser.

"Manakeesh is a classic Middle Eastern breakfast and brunch item," says Bishara, who just released her second cookbook, Levant. Her goal with the cookbook—and with this recipe—is to showcase nutritious twists on classic Middle Eastern dishes. "In the book I focus on more forward-thinking Middle Eastern food while maintaining and respecting tradition and that big flavorful way of cooking," she says.

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Bishara says manakeesh has likely been around for as long as pizza and she wishes manakeesh will one day be just as popular. "Here's to hoping!" she says.

Tanoreen, 7523 3rd Ave., Brooklyn, NY 11209, tanoreen.com

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• Prep Time

  1.5 hours

• Cook Time

  30 minutes

• Servings

  people

Ingredients

For the gluten-free flatbread

• 3 large egg whites, beaten

For the halloumi manakeesh

• 2 8-ounce blocks halloumi cheese
• 4 plum tomatoes, sliced
• 4 pre-baked flatbreads (see above)

Instructions

• Gluten-free