Cauliflower & chickpea pizza

Dec 1, 2014

This pizza is super delicious and is basically a salad in disguise! It’s base is made with cauliflower and chickpeas and then it is topped with more plant goodness whilst still getting the whole pizza experience which is just the best since pizzas are rather yum!

As you will notice as I post more and more recipes, I love to eat mezze-style as much as I can because it makes eating a lot more sociable and interactive, and it means people can eat as much or as little as they like! I also have a slight bowl obsession 😛 so it allows me to get them out and make the dinner table look busy and tasty!

I’ve made lots of additional extras in this recipe from caramelised onions to cashew and basil pesto to show you just how many amazing options there are, but if you’re tight for time, then a simple tomato, pepper and rocket combination works amazingly. Sometimes less is more.

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Enjoy this new way of pizza eating. You can make the base in just a few minutes with a good food processor so this recipe is a mid-week favourite of mine and I hope it becomes one of yours too!

Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

All the healthy best,

Jess x

Cauliflower & chickpea pizza
Prep time
Cook time
Total time
This pizza is super delicious and is basically a salad in disguise! It’s base is made with cauliflower and chickpeas and then it is topped with more plant goodness whilst still getting the whole pizza experience.
Serves: 2 pizzas
  • 2 pizza bases
  • 500g cauliflower
  • 100g gram (chickpea)/ coconut flour
  • 2 eggs
  • ½ lemon, juiced
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • salt & pepper to taste
  • Caramelized onion
  • 1 red onion
  • 1 tablespoon coconut oil
  • 1 teaspoon honey
  • Cashew and basil pesto (optional)
  • 40g cashew nuts, soaked overnight
  • 1 large handful basil
  • 1 lemon, juiced
  • 4 tablespoons olive oil
  • water as necessary, for smooth consistency
  • Toppings
  • 1 tin/ carton chopped tomato
  • 10 cherry tomatoes
  • 100g sun-dried tomatoes
  • 1 sweet red pepper
  • 60g olives
  • 100g rocket / spinach
  1. Set the oven to 180ºC.
  2. Remove the leaves and stalk from your cauliflower and cut the cauliflower into small-ish florets.
  3. Transfer the florets into food processor and pulse it until it is finely pulsed and resembles cous cous consistency. This should take around 10-20 seconds depending on the strength of your food processor. If you don’t have a food processor chop your cauliflower into very fine pieces using a knife.
  4. Place the pulsed cauliflower into a nut milk bag and kneed out excess water. Cauliflowers usually contain a lot of water so it’ll ensure your base is doughy rather than waterlogged.
  5. Transfer the pulsed cauliflower into a large bowl and add the eggs, gram/ coconut flour, oregano, rosemary, salt, pepper, lemon juice. Mix thoroughly using a wooden spoon.
  6. Melt 2 tablespoons of coconut oil on a medium heat. One melted, brush a little oil on two pieces of baking paper to prevent the pizzas sticking to the paper. Save the rest of the oil for brushing on top of your pizzas once rolled out.
  7. Split the cauliflower mix into two. Place the first half onto one piece of your baking paper and flatten out with your hands or a spatula into a circular shape 1cm high. Repeat with the other half and brush your pizzas with the remaining oil.
  8. Place both pizza bases in the oven for 15 minutes and set the timer.
  9. Whilst the bases are cooking, chop the pepper into thin rings, drain the olives, slice the cherry tomatoes in half and cut the sun-dried tomatoes into long strips and set to one side.
  10. Make the pesto by adding cashews, fresh basil, lemon juice, olive oil, salt and cold water and blend using a hand held blender until the consistency is smooth. You may need to add cold water to get this consistency.
  11. By this time, your 15 minute timer may have sounded. Flip your pizza bases over using a spatula and bake for a further 10-15 minutes to crisp up both sides. If you are using a special pizza dish then you won’t have to do this flipping step and instead you can leave the bases to bake for the complete 20-30 minutes.
  12. Make the caramelized onion by cutting the onion into thin strips. Transfer to a small frying pan on a medium heat with tablespoons of coconut oil. Sauté for 5-8 minutes until the onion starts to go soft and translucent. Add honey and cook for a further minute or two. Take onions off hear.
  13. In a separate pan, add a can/ carton of chopped tomatoes and heat up for another 5-10 minutes. By this time it will be time to take the bases out.
  14. Poor the tomato mix on top of the bases leaving a border around the pizza. Scatter the bases with olives, caramelized onion, sundried tomato, pepper, cashew pesto cook for another 5 minutes until the edges crisp up nicely. I leave some of my toppings in individual bowls and put them on the dinner table for people to add extra toppings once the pizzas are out the oven to give a mixture of cooked and raw ingredients.
  15. Take the pizzas out and throw on the spinach or rocket, sun-dried tomatoes and any extras.

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.


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