Sometimes one needs a little help with kitchen staples. I was happy to find Blue Moose of Boulder, a hand-crafted and minimally-processed hummus, made of a handful of real, whole ingredients and uses Cold Pressure protection to keep products fresh and true to flavor. There's definitely something for everyone in terms of the six different flavors they offer. I'm partial to something spicy*, so I love the Smoked Chipotle hummus which definitely has quite a nice kick to it, but you can also use any of flavor, like the Roasted Red Pepper or Lime & Black Bean hummus.
CAULIFLOWER CRUST PIZZA
FOR THE CRUST
1/2 head cauliflower, riced (about 1.5 cups/6oz)
1/4 cup ground flaxseed meal
1/2 cup water
1 cup chickpea flour
2 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
8 oz Blue Moose of Boulder Hummus*
1-2 radishes, sliced paper thin, or julienned
1 carrot, julienned
2 handfuls of arugula
1 avocado, peeled and sliced
3/4 cup cooked green peas
Preheat the oven to 400°F. In a small bowl, combine the flaxseed meal with the water to a bowl, let rest for 5-7 minutes.
Roughly chop the cauliflower, place florets into a food processor, and process into small crumbs. Add the remaining ingredients and pulse until combined and a dough forms.
Divide into two portions and roll them out on a piece of parchment paper to about ¼"- thick. I used a piece of plastic wrap to flatten it into 9" rounds.
Bake for 25-30 minutes. Let them cool on a wire rack for 30 minutes.
Add your hummus and toppings of choice. Enjoy!
All opinions expressed are my own.