2 minute read
Pink Cauliflower Pizza
Serves 2 to 4 | Prep Time: 40 mins | Cook Time: 25 to 35 mins
INGREDIENTS
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Crust
4 tbsp chia seeds, ground
8 tbsp water
2 cups shredded cauliflower
½ cup almond pulp* or store-bought almond meal
½ cup buckwheat flour, or other gluten-free flour
2 tbsp nutritional yeast
2 garlic cloves, finely chopped
1 tsp onion powder
1 tsp sea salt
1 tsp pepper
Pink Hummus
2 cups cooked chickpeas
4 garlic cloves
¹⁄ ³ cup tahini
¼ cup olive oil, plus more if desired
1 large beetroot, cooked
Pinch of salt, plus more if desired
Juice of 1 lemon, plus more if desired
Reserved chickpea liquid, or splashes of water, if needed
Additional Toppings
1–2 avocados, thinly sliced
1 handful arugula
Sea salt and pepper
Coconut shavings (optional), to sprinkle
*Almond pulp is the leftover ground almonds from making homemade almond milk. Instead of tossing the pulp, use it as almond meal in this recipe.
METHOD
Preheat oven to 400°F. Make chia egg by mixing 4 tbsp ground chia seeds in 8 tbsp water; let absorb for at least 5 minutes.
In a food processor, pulse cauliflower until it’s shredded and flour-like. (I like to do this in two batches.) Then add to a large mixing bowl with chia egg, almond pulp, buckwheat flour, nutritional yeast, chopped garlic, onion powder, sea salt and pepper. Knead with your hands to create a large doughy ball.
Transfer dough to a pizza stone, or baking tray lined with parchment paper, and roll out the dough until it’s approx. ¼ inch thick.** Bake in the oven for 30 minutes, or until golden.
While you’re waiting for the dough to bake, make your Pink Hummus: In a food processor, add chickpeas, garlic, tahini, olive oil, beetroot, salt and lemon juice. Blend until smooth and creamy. Add splashes of reserved chickpea liquid or water, as needed, to create a smooth consistency.
Spread hummus onto pizza dough leaving approx. 1 inch for the crust. Decorate pizza with sliced avocado and arugula, and sprinkle with sea salt, pepper and coconut shavings.
**Tip for the dough: After transferring the dough to parchment paper, begin flattening it with your hands. Flatten dough to about 2–3 inches thick. Then layer a piece of parchment paper over top of the dough and set your rolling pin on top. Roll pin over top of the parchment paper to flatten the dough until it’s ¼-inch thick. (The top layer of parchment paper will stop the dough from sticking to the rolling pin.) Peel off the paper, and you’re left with a thin pizza crust ready to bake!
By Hannah Sunderani