Cauliflower Crust Pizza with Chickpea "Pepperoni".
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian pizza with a cauliflower crust base, topped with seasoned roasted chickpeas as a "pepperoni" substitute, cheese, and fresh vegetables. It's a lighter take on pizza that still satisfies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium size head of cauliflower (cut into florets + roughly chopped)
- 1/2 cup goat cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- pinch of salt
- 1 ounce can chickpeas (drained + rinsed, 14)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1-2 teaspoons crushed red peper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup of your favorite tomato sauce or crushed san marzano tomatoes
- 8 ounces buffalo mozzarella (sliced (or regular mozzarella))
- pinch of crushed red pepper flakes
- 1/2 cup grated parmesan
- 1 cup fresh basil (roughly torn or chopped)
- fresh arugula (for topping (optional))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1080mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 338mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.