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Pink Pizza With Cauliflower Crust
[Vegan, Grain-Free]

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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Pink Pizza With Cauliflower Crust [Vegan, Grain-Free]

869

3-4

Dairy Free

We're getting pretty in pink with this cauliflower crusted pizza! Who wouldn't want to gobble this up? This pink pizza starts with a cauliflower crust base, spread with beet hummus, and topped with sliced avocado and arugula. Then it's sprinkled with chia, salt flakes, sesame seeds and coconut shavings. The combination is... Read More

Ingredients You Need for Pink Pizza With Cauliflower Crust [Vegan, Grain-Free]

For the Crust:

4 tablespoons chia seeds
8 tablespoons water
2 cups shredded cauliflower
1/2 cup almond pulp (see notes) or almond meal
1/2 cup buckwheat flour
2 tablespoons nutritional yeast
2 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

For the Pink Hummus:

2 cups cooked chickpeas, rinsed
4 garlic cloves
1/3 cup tahini
1/4 cup olive oil, plus more if desired
1/2 cup beet (one large beet)
Pinch salt, plus more if desired
Juice of 1 lemon, plus more if desired

For the Additional Toppings:

1-2 avocados, thinly sliced
1 handful arugula
Chia seeds, to sprinkle
Sesame seeds, to sprinkle
Salt flakes, to taste
Coconut shavings, to taste

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How to Prepare Pink Pizza With Cauliflower Crust [Vegan, Grain-Free]

Preheat oven to 400°F. Make chia egg by adding water to chia seeds, and let absorb for at least 10 minutes.
In a food processor pulse cauliflower until it's shredded and flour-like. Then add to a large mixing bowl with almond meal, buckwheat flour, chia egg, nutritional yeast, garlic cloves, onion powder, salt, and pepper. Knead with your hands to create a large doughy ball. Transfer dough to parchment paper and roll it out until it's 1/4 inch thick (see notes).
Transfer parchment paper with flattened dough to a baking tray. Bake in the oven for approx. 20 minutes, or until golden and crusty. Remove from oven and place on a cooling rack.
While you're waiting for the dough to bake, make your Pink Hummus: In a food processor add your chickpeas, garlic, tahini, olive oil, beet, salt, and lemon juice. Blend until smooth and creamy. Add splashes of water, or more olive oil as needed to create a smooth and creamy consistency. Spread hummus onto pizza dough leaving approx. 1 inch for the crust.
Decorate pizza with sliced avocado and arugula, and sprinkle with chia seeds, sesame seeds, salt flakes and coconut shavings.

Notes

Almond pulp is the leftovers from making homemade almond milk. Instead of tossing the pulp, use it as almond meal in this recipe. It can be damp when using; there's no need to dry it out, or pre-bake it. Just try to get out as much of the milk as possible when making nut milk, as I'm sure you will because who wants to miss even an ounce! Tip for the dough: After transferring the dough to parchment paper begin flattening it with your hands. Flatten dough to be 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 overtop of the parchment paper to flatten the dough until is 1/4 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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.