White Buffalo Chickpea Pizza (On Flatbread)

Elevate your pizza night with this mouthwatering Cheeseless White Buffalo Chickpea Pizza on Homemade Almond Flour Flatbread. Loaded with nutritious toppings and a creamy cashew garlic sauce that's so heavenly you'll forget you're eating a wholesome pizza that's free of gluten and dairy!

Prep Time 10

Cook Time 35

Total Time 45

Equipment

High Speed Blender

Ingredients

Creamy Garlic Sauce Makes Extra For Dipping!

Flatbread

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

Raosted Buffalo Chickpeas

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

Roasted Buffalo Caulifower

Instructions

Creamy Garlic Sauce

First, you will need to soften the cashews by soaking them overnight or in hot water for at least 20 minutes. Once softened, strain and rinse the soaked cashews and set aside. You can also use homemade cashew cream if you already have some on hand.
Heat the oil and garlic in a small saucepan over low heat. Cook until the garlic becomes fragrant and begins to turn golden brown. Stir consistently to prevent sticking.
Next, add the soaked cashews, fresh water, and salt to a blender with the oil and garlic mixture. If using homemade cashew cream, skip adding the cashews and fresh water. Just blend the cashew cream with the garlic, oil, and salt.

Almond Flour Flatbread

Preheat your oven to 350°F.
To make the almond flour flatbread, mix almond flour, arrowroot, baking powder and Himalayan salt in a large mixing bowl. Then pour in the water, stirring until a thick batter forms.
Spread the batter evenly on a baking sheet and bake for 15 minutes. You can also follow these step-by-step instructions or watch the video.

Roasted Buffalo Chickpeas

In a bowl, combine chickpeas, oil, salt and spices. Mix well, making sure the chickpeas are evenly coated.
Then spread the chickpeas evenly onto the baking sheet and bake for 25 - 30 minutes.

Roasted Buffalo Cauliflower

In a bowl, combine cauliflower florets, oil, salt and spices. Mix well, making sure the cauliflower florets are evenly coated.
Then spread the cauliflower evenly onto a baking sheet and bake for 10 - 15 minutes.

Assemble Pizza

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!
Then, add the rest of the toppings, adding as much as you like. I like to load my pizza with as much as will fit.
Once you've loaded your flatbread with toppings, place it in the oven and bake for about 15 minutes, or until the edges of the crust begin to brown.

Notes

This pizza is best served warm and fresh. However, it also makes great leftovers for lunch or a quick reheated dinner. It can be refrigerated for up to 2 days if kept in a well-sealed container.

Other vegetables can be used or added. Broccoli can be substituted for cauliflower, and other collard greens can be substituted for the kale.

Barbequed Chicken is a delicious addition or substitute for the chickpeas if you do not need this pizza to be vegan or vegetarian.

Other flatbread or pizza crust can be used in place of the almond flour flatbread.

Total Servings : Slices

HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.