Curry Cauliflower Pizza

This cauliflower pizza is middle eastern inspired. The crust is infused with curried spices, then spread with hummus for the sauce. Topped with colourful veg and chickpeas.

Course Main Course, Main Dish

Cuisine gluten-free, Middle Eastern, North American, soy-free

Prep Time 40

Cook Time 35

Total Time 1 15

Servings people

Calories 439kcal

Author Hannah Sunderani

Ingredients

Cauliflower pizza crust:

4 tbsp chia seeds ground
8 tbsp water
2 cups cauliflower shredded (approx. 1/2 cauliflower)
1/2 cup almond meal
1/2 cup gluten-free flour
2 tbsp nutritional yeast
2 tbsp curry powder
2 cloves garlic
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Toppings:

1/2 cup hummus
1 beetroot cooked, thinly sliced
1 avocado thinly sliced
1/2 cup brussels sprouts shredded
pomegranate seeds to sprinkle
sea salt pinch
pepper pinch

Curried Chickpeas

1/2 cup chickpeas
1 tbsp olive oil
1/4 tsp curry powder
1/8 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp sea salt
1/8 tsp pepper

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Make chia egg by mixing 4 tbsp ground chia seeds to 8 tbsp water, let absorb for at least 5 minutes. In a food processor pulse cauliflower until it's shredded and flour-like, (I like to do this in two batches). Then add cauliflower to a large mixing bowl with chia egg, almond pulp, flour, nutritional yeast, curry powder, chopped garlic, onion powder, sea salt and pepper. Knead with your hands to create a large doughy ball.
Transfer dough to a pizza stone, or baking tray lined with parchment paper, and roll out the dough until it's approx. 1/4 inch thick.* Bake in the oven for 40 minutes, or until golden.
In a mixing bowl add chickpeas, oil, curry powder, paprika, and cayenne pepper. Mix to combine. Add sea salt and pepper to taste.
Spread curry cauliflower crust with hummus leaving approx. 1-inch for the crust. Top with sliced beetroot, and avocado. Sprinkle with curried chickpeas, brussels sprouts, pomegranate seeds, sea salt and pepper.

Notes

*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 and roll to flatten to 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 flatbread crust ready to bake.

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