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–+ servings
A slice of homemade flatbread pizza loaded with roasted chickpeas, cauliflower and kale.

White Buffalo Chickpea Pizza (On Flatbread)

Recipe By : Michelle McCowan
5 from 1 vote
Print Recipe
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!
Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Dietary GF, Soy Free, Sugar Free, Vegan
Season(s) All Seasons
Difficulty Moderate
Yield 8 Slices

Equipment

  • High Speed Blender

Ingredients
  

Creamy Garlic Sauce *Makes Extra For Dipping!*

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

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

Spicy Buffalo Chickpeas

  • 1 cup Cooked Chickpeas (or 1 can, 398ml)
  • 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

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

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
 

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.

Spicy Buffalo Chickpeas

Roasted Buffalo Cauliflower

  • Preheat your oven to 350°F. 
    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

  • Preheat your oven to 350°F. 
    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 roasted cauliflower, roasted chickpeas, kale, mushrooms and onion.
  • 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.

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
Total Servings : 8 Slices
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