Add the cauliflower to a blender or food processor, and pulse until a rice-like texture is formed. Measure out ⅔ cup of the cauliflower rice. (Any remaining can be reserved for another use.)
In a large bowl, combine riced cauliflower, coconut flour, ¾ cup mozzarella, and sea salt. Stir until blended.
Add eggs, heavy cream, and 1 ½ tablespoon melted butter to the bowl. Stir until mixture is thoroughly combined, and no lumps remain.
Coat the bottom of the slow cooker with the remaining melted butter. Add cauliflower mixture, and press it flat to cover the bottom of the pot. Sprinkle garlic and remaining mozzarella over top.
Cover with the slow cooker lid, or if using Instant Pot slow cooker, leave the steam release handle on the lid in the venting position.
Slow cook on High for 2 hours & 20 minutes, or for Instant Pot select “Slow Cook on More”, and cook for 2 hours 20 minutes, or until the edges are browned.
Once the cooking time is nearly cooked, preheat the oven broiler to low.
Once the cooking time is complete, transfer flatbread to a cutting board and cut into 8 pie-shaped slices. Place slices on a large baking sheet, transfer to the oven, and broil for 2–3 minutes, or until cheese is lightly browned.
Remove from the oven. Transfer to a serving platter, and garnish with basil (if using). Serve warm.
Notes
*all nutritional data are stimates based on the products I used*Yield: 8 slices, Serving Size: 1 slice, Amounts per serving- Net Carbs Per Serving: 2g,