Roasted Cauliflower Hummus Pizza
Updated: Sep 3, 2020
I'll admit it. Only a whole foods, plant-based eater would look at cauliflower, swiss chard, and tomatoes and say "PIZZA"!! But that's exactly what happened this week when I looked through my produce drawer. The "cheese" on this pizza is a roasted cauliflower hummus and the other ingredients are the toppings. Roasting the cauliflower will give the hummus a more "cheesy" flavor and a "ricotta" look. To make this simpler and save a little time, I used store-bought tortillas as the crust, but really anything you want to use as crust will work just as well. If you have the time, make your own. A cornmeal crust is excellent. Anything goes with this pizza as far as toppings, but greens and tomatoes are two of my favorites. Enjoy this updated, healthy take on the traditional pie!
Roasted Cauliflower Hummus Pizza 1 head cauliflower, cut into florets with stems included 1 bunch swiss chard, stems removed and leaves chopped 2 tomatoes, sliced and quartered 1 green pepper, diced 2 scallions, sliced 1/4 cup Kalamata olives, sliced 6-8 basil leaves, snipped or chopped (see Note) 1/2 tbsp tahini Juice of half a lemon 1 garlic clove 3 tbsp water 2 10-inch tortillas or 4 6-inch tortillas
Place the cauliflower on a cookie sheet lined with parchment paper and roast at 425 degrees for 25 minutes. While the cauliflower is roasting, prepare the other vegetables and set aside.
When the cauliflower is done, reduce the oven temperature to 375 degrees. Place roasted cauliflower in a blender or food processor with the tahini, lemon juice, garlic and water. Blend/process until smooth.
Place the tortillas on a cookie sheet and bake at 375 for 6-8 minutes until light brown and beginning to crisp. Remove from oven.
Spread the hummus on each tortilla and top with the vegetables: tomato slices first, followed by chard, green pepper, scallions, and olives. Bake pizzas for 8 minutes. Remove from oven to plates and sprinkle the snipped basil on top of each pizza. Serve immediately. Serves 2-4.
Note: Chopping herbs can bruise them giving them an unappetizing dark color. I use these herb shears to create tiny ribbons of herbs that stay nice and green.