Cauliflower Crust Flatbread with Beet Hummus
• 1 large cauliflower
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp onion powder
• 2-3 pinches sea salt
• 1 tablespoon arrowroot starch (or tapioca starch)
• 2 tablespoons almond flour (or other GF flour)
• 2 tablespoons flax meal
• 1-2 tablespoons nutritional yeast (optional, but gives it a cheesy flavor)
• 1-2 tablespoons water (depending on how dry you squeezed cauliflower!)
• 1 medium beet, roasted and peeled
• 1 15oz can chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 garlic cloves
• 2 teaspoons cumin
• 1 teaspoon coriander
• ½ teaspoon smoked paprika
• 2 pinches sea salt
• 3 tablespoons water (optional, to thin out)
• 2 cups fresh basil
• 1 cup baby spinach
• ¼ cup nutritional yeast
• ¼ avocado
• 3 tablespoons lemon juice
• 2 tablespoons water (add more to thin)
• 1 clove garlic
• ½ tsp sea salt
• black pepper to taste
Toppings (optional - but highly suggested!)
• 3 tablespoons pumpkin seeds
• ¼ cup Kite Hill ricotta
• ¼ sliced avocado
• 1 tablespoon sesame seeds
• 2 large handfuls arugula
• 1 tablespoon extra virgin olive oil (for drizzle!)
1. Preheat oven to 400 degrees F and line baking sheet with parchment paper.
2. Make the cauliflower rice by blending cauliflower florets until finely ground. Transfer to a medium bowl and microwave for about 5 minutes. With a cloth or absorbent paper towel(s), SQUEEZE THE BEJEBBUS out of the cauliflower rice (this will take a few solid minutes). Transfer cauliflower to a large bowl and add all crust ingredients. Use your hands to ‘knead’ the cauliflower dough. Once you’ve made it into a large ball, transfer to the baking sheet and press down into a circle (or rectangle, depending on your preference). Crust should be about ¼ inch thick (I make mine thinner in the middle and thicker around the edges). Bake in the oven for 35-45 minutes, until golden brown. I check on my crust at the 35 min mark, but usually it’s ready after 40 minutes. Turn off oven and leave cauli crust in, until the rest of your toppings are ready!
3. While the cauli crust is baking, make some beet hummus! Add chickpeas and spices to a food processor and pulse on high until creamy. Add in chopped beet and continue to blend. The color should be VERY vibrant at this point! Depending on how you like your hummus (creamy vs. chunky), you can add a little bit of water to thin it out. Transfer to a jar and set aside.
4. Now, clean out the same food processor and add in the pesto ingredients! Pulse until nice and saucy. Like the hummus, you can add a lil more water until you’ve reached your desired consistency.
5. With your toppings all ready to go, gently transfer cauliflower crust from parchment paper onto a large plate/platter. Spread ½ cup of beet hummus (or as much as your heart desires) onto crust, then add toppings listed above, and drizzle copiously with pesto.
6. TA-DA! ENJOY!