Chickpea Crust Rainbow Alfredo Pizza
[Vegan, Gluten-Free]

For the Chickpea Crust:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk all the crust ingredients together until smooth. Use a spatula or spoon to spread the batter out on the baking sheet in a circular shape until it’s about ¼ inch thick.
3. Bake for 15–20 minutes, until the edges are crisp. Remove from the oven, and gently flip the parchment paper and crust upside down on the baking sheet. Peel off the parchment paper.
4. Spread all but 2 tablespoons of the Cauliflower Alfredo Sauce over the crust. To make the presentation especially show-stopping, layer the rainbow roasted vegetables in rainbow order with the cherry tomatoes, yellow bell pepper, and broccoli followed by the red onion and cabbage. Drizzle the remaining 2 tablespoons of sauce on top.
5. Return to the oven and bake for about 10 minutes, until everything is warm.

For the Cauliflower Alfredo Sauce:

1. Bring a large pot of water to a boil over high heat. Add the cauliflower and simmer until tender, 7–10 minutes.
2. Drain the cauliflower and transfer it to a blender.
3. Add the nondairy milk, nutritional yeast, tamari, garlic, lemon juice, salt, and pepper. Blend until smooth.
4. Enjoy straight away or store in the refrigerator in an airtight container for up to 5 days.

For the Roasted Rainbow Vegetables:

1. To prepare the rainbow roasted vegetables, preheat the oven to 400°F.
2. Place the cherry tomatoes, carrots, bell pepper, broccoli, onion, and cabbage in a large bowl. Add the olive oil, salt, and pepper and toss to combine.
3. Spread the vegetables out on a baking sheet. Bake for30–35 minutes, flipping the vegetables halfway through the baking time.