Buffalo Chickpea Pizza

What You Need:

For the Crust:

  • 1 small head organic cauliflower, pureed into florets (looks like rice) + then lightly steamed for 4-5 minutes
  • 2 flax eggs; 2 TB flaxmeal mixed with 3-4 TB warm water
  • 3 TB of nutritional yeast
  • 1 TB of coconut flour
  • 1 garlic clove, minced
  • 1 tsp Himalayan crystal salt
  • fresh ground black pepper, to taste
  • dash of smoky paprika, cayenne pepper, + cumin

For the Toppings:

  • Carrots, shredded (roughly 1/2 cup)
  • Green + purple cabbage, shredded (roughly 1 cup)
  • 1/2 cup raw chickpeas mixed with 2 TB organic, gluten-free BBQ sauce
  • handful of coarsely chopped cilantro
  • healthy drizzle of the APL Dairy-Free Ranch Dressing
  • optional: 1 TB hemp hearts, 1/8 cup grilled corn, chopped celery…

To Make:

  1. Preheat the oven to 450 degrees F
  2. Place the steamed cauliflower into a piece of cheesecloth spread over a large bowl (to catch the excess moisture) – let drain for 5-6 minutes and then press to drain of any more moisture.
  3. In a medium-sized mixing bowl, mix together the cauliflower with all other ingredients.
  4. Spread over a pizza stone or onto a lined baking sheet – shaping into a pizza round.
  5. Bake for 20 minutes or until firm + lightly browned.
  6. Remove from the oven + let sit for 10 minutes. Top with the pre-prepped ingredients. Serve!




RecipesAshley Pettit