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Classic Cauliflower Crust Pizza with Chickpea Pepperoni. photo

Cauliflower Crust Pizza with Chickpea Pepperoni.

This Cauliflower Crust Pizza is a game-changer! Gluten-free and packed with flavor, it features spicy chickpea pepperoni that will impress everyone!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 medium head cauliflower cut into florets + roughly chopped
  • 1/2 cup goat cheese
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 1 pinch salt
For the Chickpea Pepperoni:
  • 1 ounce chickpeas drained + rinsed (14 oz can)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1-2 teaspoons crushed red pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
For Assembling the Pizza:
  • 1 cup tomato sauce or crushed San Marzano tomatoes
  • 8 ounces buffalo mozzarella sliced (or regular mozzarella)
  • 1 pinch crushed red pepper flakes
  • 1/2 cup grated parmesan
  • 1 cup fresh basil roughly torn or chopped
  • 1 handful fresh arugula for topping (optional)

Equipment

  • Baking sheet
  • Food processor
  • Mixing bowl
  • Oven
  • Spatula

Method
 

Preparation Steps:
  1. Preheat your oven to 425°F (220°C). Cut the cauliflower into florets, pulse in a food processor until resembling rice or fine breadcrumbs.
  2. Transfer the processed cauliflower to a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial for a crispy crust.
  3. In a mixing bowl, combine the drained cauliflower, goat cheese, grated parmesan, egg, and a pinch of salt. Mix until well combined.
  4. Line a baking sheet with parchment paper and shape the cauliflower mixture into a round pizza crust about 1/4 inch thick.
  5. Bake the crust for 20-25 minutes, or until golden brown and firm to the touch.
  6. Meanwhile, prepare the chickpea pepperoni by combining chickpeas, olive oil, smoked paprika, crushed red pepper flakes, fennel seeds, mustard seeds, onion powder, and salt in a bowl. Toss until evenly coated.
  7. Spread seasoned chickpeas on a separate baking sheet and roast for 15-20 minutes until crispy and golden.
  8. Once the crust is done, spread your favorite tomato sauce over it, add sliced mozzarella, and sprinkle the roasted chickpea pepperoni on top.
  9. Bake the assembled pizza for an additional 10-15 minutes until the cheese is melted and bubbly.
  10. Garnish with crushed red pepper flakes, grated parmesan, and fresh basil. Serve hot!

Notes

  • Ensure to squeeze out enough moisture from the cauliflower for a crispy crust.
  • Feel free to customize toppings, but avoid overloading to keep the crust firm.
  • For leftovers, store in an airtight container for up to 3 days.