Mediterranean Cauliflower Hummus Pizza

This recipe is a treasure, as it still enables you to enjoy the pleasures of pizza without the guilt or discomfort from eating gluten. You could also call this pizza low carb cauliflower pizza since the crust is made primarily from cauliflower. A hummus pizza such as this is a great pizza alternative, and you can just top it off with healthy pizza toppings.
5 from 1 vote
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Total Time 45 minutes
Servings 8

Ingredients
  

  • Crust Ingredients
  • 1 head cauliflower (florets chopped into medium pieces)
  • 2-4 garlic cloves
  • ½ cup parmesan
  • salt and pepper to taste
  • ½ cup garbanzo bean flour
  • 2 eggs
  • 2 teaspoons Italian seasoning or pizza seasoning
  • ¼ teaspoon red crushed pepper flakes
  • ½ cup parmesan or shredded fontina cheese
  • 1 tablespoon coconut oil
  •  
  • Hummus Sauce Ingredients (or purchase at store)
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • ¼ cup tahini sauce
  • 2-3 garlic cloves
  • 6 ounces red roasted bell peppers
  • salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 3 tablespoons coconut oil
  •  
  • Toppings
  • ½ red bell pepper, chopped
  • ½ yellow or orange bell pepper, chopped
  • 3-4 asparagus stalks, chopped
  • 10-12 Nature's Eats Sun Dried Tomatoes (diced)
  • 8 ounces of goat cheese
  • 8 ounces of feta cheese
  • ¼ cup parmesan cheese

Instructions
 

  • Preheat the oven to 450°F. Take chopped cauliflower and heat in a large skillet over high heat with 1-3 tablespoons coconut oil. Stir and cover florets in oil, then place lid on top. Cook for about 10-15 minutes or until tender-crisp, making sure you check on the florets often, stirring them around so that it doesn’t burn. Once the outside is a nice roasted brown, cool for a few minutes.
  • Then in a blender or a large food processor place eggs, garbanzo bean flour, pepper, seasoning, and cauliflower. Puree until you have a semi-smooth, thick batter. Cover a pizza pan or baking sheet with parchment paper and pour the batter in the center. Spread until you have about a ½ inch thick crust, or thinner if you prefer.
  • Bake the crust for about 25 minutes or until golden brown. Again, make sure to check it occasionally to make sure it doesn't burn. Allow it to get a little browner than usual to ensure that the crust cooks all the way through.
  • While you are baking the crust, place a tablespoon of coconut oil in a saucepan on medium heat. Add the bell peppers, garlic, asparagus and sun dried tomatoes and cook for 2-3 minutes or until slightly tender crisp. Then set to the side.
  • Once the crust is done, remove it from the oven. Spread the hummus on top and sprinkle on the sautéed vegetables. Then top all the ingredients with the three cheeses (goat, feta, and parmesan).
  • Bake in the oven for another 10-12 minutes and allow cheese to melt to an even golden brown.
  • Remove from the oven and cut into slices before letting it cool.
  • Serve and enjoy. Careful not to burn yourself, as it may be very hot.