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–+ servings
A square piece of buffalo chickpea pizza on almond flour flatbread.

BUFFALO CHICKPEA PIZZA

A delightful gluten-free, plant-based pizza!
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Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
MAKES : 8 Slices

Equipment

  • High Speed Blender

Ingredients

Flatbread

  • 1 cup Filtered Water
  • 2 cups Almond Flour
  • ⅔ cups Arrowroot Flour
  • ½ tsp Aluminum Free Baking Powder
  • ¼ tsp Pink Himalayan / Sea Salt

Raosted Buffalo Chickpeas

  • 1 can Chickpeas (1 cup if using dried)
  • 1 tbsp Avocado / Olive Oil
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Himalayan / Sea Salt
  • ¼ tsp Turmeric Powder
  • ¼ tsp Chipotle Powder
  • Dash of Cayenne
  • Dash of Black Pepper

Roasted Buffalo Caulifower

  • ½ head of Cauliflower
  • 1 tbsp Avocado / Olive Oil
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp Chipotle Powder
  • Dash of Cayenne Pepper
  • Dash of Black Pepper

Creamy Garlic Sauce *Makes Extra For Dipping!*

  • 2 cups Cashews
  • 2 tbsp Avocado / Olive Oil
  • 1 tsp Himalayan / Seal Salt
  • 2 - 3 Garlic Cloves
  • 1.5 cups Filtered / Spring Water

Pizza

  • 1 Flatbread
  • 1 cup Creamy Garlic Sauce
  • ½ Medium Red Onion (sliced)
  • 1 stalk of Kale
  • 5 - 6 Cremini Mushrooms (sliced)
  • Buffalo Roasted Chickpeas
  • Buffalo Roasted Cauliflower

Instructions

Flatbread

  • Preheat oven to 350°
  • Line baking sheet with unbleached parchment paper
  • Mix dry ingredients together.
  • Slowly stir in water until the mixture becomes the consistency of a thick pancake batter.
  • Spread evenly on baking sheet
  • Bake for 15 minutes.
  • Remove from the oven and set aside.

Roasted Buffalo Chickpeas

  • Preheat oven to 350°
  • Line a baking sheet with unbleached parchment paper.
  • In a bowl, combine chickpeas, oil, salt and spices. Mix well, making sure the chickpeas are evenly coated.
  • Pour the chickpeas onto the baking sheet and bake for 25 - 30 minutes.
  • Remove from the oven and set aside.

Roasted Buffalo Cauliflower

  • Preheat oven to 350°
  • Line a baking sheet with unbleached parchment paper.
  • In a bowl, combine cauliflower florets, oil, salt and spices. Mix well, making sure the cauliflower florets are evenly coated.
  • Pour the cauliflower onto the baking sheet and bake for 10 - 15 minutes.
  • Remove from the oven and set aside.

Creamy Garlic Sauce

  • Soak cashews overnight or in hot water for at least 20 minutes.
  • While cashews are soaking, heat oil and garlic in a small saucepan over low.
  • Cook until garlic begins to brown.
  • Drain and rinse cashews.
  • Add Cashews, oil and garlic mixture, along with the salt and water to a blender or food processor and blend until smooth.

Pizza

  • Preheat oven to 350°
  • Coat the flatbread crust with a generous amount of garlic cream sauce (I usually use about half of what the recipe makes and save the other half for dipping!).
  • Add the rest of the toppings, adding as much as you like (or as much that fits).
  • Place in the oven and bake for about 15 minutes, or until the edges of the crust begin to brown.

Notes

This pizza is also delicious baked on the BBQ!

Nutrition

Serving: 1slice | Calories: 475kcal | Carbohydrates: 33g | Protein: 14g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 579mg | Potassium: 486mg | Fiber: 6g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 4mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!