Pink Pizza With Cauliflower Crust

The flavors are so creamy with the pink hummus with avocado pair, and the peppery arugula that gives a little crunch on top. It's a match made in pink heaven.

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

Ingredients

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

Preparation

1. Preheat oven to 400°F. Make chia egg by adding water to chia seeds, and let absorb for at least 10 minutes.
2. 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).
3. 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.
4. 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.
5. 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.

https://www.onegreenplanet.org/vegan-recipe/pink-pizza-with-cauliflower-crust/