Chickpea & Cauliflower Crust Pizza

Cauliflower strikes again, folks.

Its the gift that keeps on giving.

Are you a pizza lover like everyone else on planet earth?

If you’re still reading…that’s what I figured. Let’s get this pizza party started.

Ingredients

For the crust:

  • 1 cup of chickpea flour
  • 1 cup of riced cauliflower
  • 1 egg
  • 1 cup of nut milk (I used cashew)
  • 1 tsp italian seasoning
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • Oil spray

For the tofu ricotta:

  • 1/2 block of pressed extra firm tofu
  • 1 tbsp lemon juice
  • 1 tbsp fresh oregano & basil (dried works well, too)
  • 1 tsp garlic powder/1 tsp salt/1 tsp red pepper flakes
  • 1/2 tsp cracked black pepper
  • 1 tbsp nutritional yeast

For the toppings:

  • Meatless meatballs (or whatever you might prefer)
  • 6-8 cherry tomatoes
  • 2 cups of unsalted diced canned tomatoes
  • 1/2 cup of your favorite marinara sauce (I use Trader Joe’s Roasted Garlic Sauce)
  • 1 tsp fresh oregano or dried oregano
  • 4-5 basil leaves

Directions

*Interactive directions may be seen on Bodily Gratitude’s Episode 2 on YouTube!*

  1. Preheat the oven to 400 degrees fahrenheit
  2. Combine tofu ricotta ingredients in a blender
  3. Blend until the ingredients reach a ricotta-like consistency
  4. Place in the fridge while preparing the remaining ingredients
  5. Add the chickpea flour, cauliflower rice, egg, milk, &seasonings into a blender & blend until a thick consistency forms (refer to video for visual reference)
  6. Heat a nonstick skillet over medium heat & coat the pan with oil (I used coconut oil spray)
  7. Add 1/2 of the mixture to the pan & spread until a crust shape forms
  8. Cover the skillet with a lid for 4-5 minutes
  9. While you wait, line a sheet pan with parchment paper
  10. Slide the pizza crust onto the baking sheet & repeat steps 6, 7, and 9 with the remaining mixture
  11. Place the pizza crusts in the oven for about 10-12 minutes
  12. While the crusts bake, slice the cherry tomatoes into quarters
  13. In a separate bowl, combine canned tomatoes, tomato sauce, & oregano
  14. Take the pizzas out of the oven & top evenly with sauce, meatballs, tomatoes, and tofu ricotta
  15. Bake for 15 minutes
  16. Gently rip your basil leaves to prepare for the final topping
  17. Remove the pizzas from the oven & top with the fresh basil
  18. Buon appetito! ❤

 

 

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