Pink Cauliflower Pizza

Serves 2 to 4 | Prep Time: 40 mins | Cook Time: 25 to 35 mins

INGREDIENTS

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