buffalo chickpea cauliflower crust pizza

INGREDIENTS
1 head of cauliflower, riced
1 egg
¾ cup buffalo mozzarella, grated
¼ cup parmesan cheese, grated
1 ½ tbsp coconut flour
½ tsp garlic powder
½ tsp oregano
Salt & pepper to taste

For the topping:
1 can chickpeas
Buffalo sauce
Avocado slices

DIRECTIONS
Slice buffalo mozzarella into chunks and place in the freezer for about 10 mins, this will help it grate more easily. Preheat oven to 425° F. Line a large baking sheet with parchment paper. Put ½ of the cauliflower florets into food processor, pulse until it resembles rice (about 30 seconds). Transfer to a large bowl and place other ½ of florets into food processor to repeat. Microwave pulsed cauliflower for 5 mins with a damp paper towel covering the bowl. Then let cauliflower cool. While that cools, grate mozzarella and parmesan cheese by hand or in a food processor.  Once cauliflower can be handled, transfer it to a clean dish towel or cheesecloth. Squeeze out ALL excess moisture.

Next, transfer cauliflower pulp to a large bowl and add egg, cheeses, coconut flour, garlic powder, oregano, salt and freshly ground black pepper. Stir to combine and form a soft dough. Place dough in the middle of the prepared pan and push out with your hands to form shape of your choice and do so with about ¼” thickness. Bake for 15 - 20 mins until crust is firm and slightly golden brown. While this is baking, you can make the topping. Drain chickpeas and rinse with water. Add them to a food processor (or mash with a fork) combining them with buffalo sauce to taste and a pinch of salt. Just process enough so chickpeas are broken up and sauce is thoroughly mixed in.

Remove crust from oven, then top with buffalo chickpea mixture. NOTE: If you’re making ahead, you can do everything up to this step in advance. Just make sure your crust is completely cooled before you wrap and refrigerate or freeze. Bake for 5-10 more mins with the topping until all is warmed through. Garnish with fresh avocado and a drizzle of dressing of choice.