Chickpea and Cauliflower Crust Pizza

Pizza is made up of three food categories that I have given up: gluten, nightshades, and dairy. Bummer, but I’ve learned to like the homemade alternative. I wouldn’t go as far to say this satisfies cravings for things like tomato sauce and cheese. This pizza is good regardless with all its functional super green goodness.



Until this point I haven’t been a huge fan of gluten-free pizza crusts. Premade or homemade, there’s just something I can’t put my finger on that’s so unsatisfying.

This grain-free option is choked with protein and topped with hearty, seasonal ingredients. It’s a great way to enjoy some comfort food in the dead cold of winter. Having the oven on at such a high temperature warms the entire kitchen.




  • 1/2 cup+ chickpea flour
  • 1/2 cup riced and pressed cauliflower
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg or 1 flax egg
  • 2 tablespoons olive oil


  • dairy-free cheese (I used Miyoko’s Kitchen brand aged english sharp farmhouse)
  • broccoli
  • super greens pesto
  • fresh basil
  • tahini


Start by adding all dry ingredients to a small bowl. For the riced cauliflower, be sure press it with a nut milk bag or thin dish towel to remove as much liquid as physically possible. Measure it after you’ve done this process.

Mix these ingredients thoroughly. Next, add egg and oil to dry ingredients. It will be sticky, so add more chickpea flour if necessary to work with.



Line a baking tray with parchment paper or silicon and preheat oven to 400°F. Wet your hands to spread dough out into a shape that is 1/2″ thick.


Bake for 35 minutes. Prepare toppings in the meantime. I made a pesto using I Love Organic Girl’s product, super greens. Simply blend a handful of greens with a few ounces of fresh basil, juice of 1/2 a lemon, a tablespoon of nutritional yeast, garlic salt, and pepper.



Remove crust from oven, switch the oven to a broiling mode. Add toppings to the crust, place back in the oven until you see the dairy-free cheese begin to melt and brown. This took approximately 12 minutes in my oven.


Drizzle with tahini and serve hot.


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