Cauliflower Crust Pizza with Chickpea "Pepperoni".
The way I look at cauliflower pizza is this, with plenty of cheese and veggies, something you know I am so A-OK with, how could you not at least give it a try?
Foto: Half Baked Harvest
Ingredients
- 1 medium size head of cauliflower (cut into florets + roughly chopped)
- 1/2 cup goat cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- pinch of salt
- 1 ounce can chickpeas (drained + rinsed, 14)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 -2 teaspoons crushed red peper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup of your favorite tomato sauce or crushed san marzano tomatoes
- 8 ounces buffalo mozzarella (sliced (or regular mozzarella))
- pinch of crushed red pepper flakes
- 1/2 cup grated parmesan
- 1 cup fresh basil (roughly torn or chopped)
- fresh arugula (for topping (optional))
Steps
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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Add the roughly chopped cauliflower florets to a food processor and pulse until a rice like consistency is achieved. Dump the cauliflower out onto a lightweight clean kitchen towel. Gather up the sides of the towel and ring out as much water as possible from the cauliflower. This step is really important in achieving a good crust.
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Add the dry cauliflower to a large mixing bowl, add the goat cheese, parmesan cheese, egg and a pinch of salt. Mix until evenly combined.
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Dump the mixture out onto the prepared baking sheet and press into a 1/4 inch thick round or rectangle shaped crust. Make sure there are no thin spots in your crust and that it is packed tightly together.
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Place in the oven and bake for 30 minutes or until the top is dry and golden yellow. Using an extra large spatula to help, carefully flip the crust over and bake another 10 minutes.
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Meanwhile, make the chickpea pepperoni, heat a large skillet over medium high heat, add all of the ingredients and toss well to evenly combine. Cook, stirring often until the chickpeas are warmed through and are golden crisp about 5 minutes. Remove from the heat and set aside.
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Once the crust is ready, remove it from the oven. Spread with pizza sauce and top with sliced mozzarella and a sprinkle of crushed red pepper flakes + parmesan cheese. Bake for 5 minutes or until the cheese is melted. Add the chickpea pepperoni (you may not need to use/add all of the chickpea pepperoni) and bake another 5 minutes or until warmed through. Remove from the oven and top with fresh basil + arugula. Slice and serve with grated parmesan if desired. EAT!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| size head of cauliflower | 1 medium | - | - |
| goat cheese | 0.5 cup | - | - |
| grated parmesan cheese | 0.25 cup | - | - |
| egg | 1 | - | - |
| pinch of salt | - | - | - |
| can chickpeas | 1 ounce | Rp 12.000/kg | Rp 1.200 |
| olive oil | 2 tablespoons | - | - |
| smoked paprika | 2 teaspoons | Rp 40.000/kg | Rp 8.000 |
| -2 teaspoons crushed red peper flakes | 1 | - | - |
| fennel seeds | 1 teaspoon | - | - |
| mustard seeds | 1 teaspoon | - | - |
| onion powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salt | 0.5 teaspoon | - | - |
| of your favorite tomato sauce or crushed san marzano tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| buffalo mozzarella | 8 ounces | - | - |
| pinch of crushed red pepper flakes | - | - | - |
| grated parmesan | 0.5 cup | - | - |
| fresh basil | 1 cup | - | - |
| fresh arugula | - | - | - |
*Estimated market prices, may vary by region
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