- 1/2 Cup chickpea flour
- 1/2 Cup water
- 2 Tablespoons olive oil
- 1/2 Teaspoon salt
- 2 Cups small cauliflower florets (from 1/2 small head)
- 3/4 Cups BBQ sauce
- 1 Little Northern Bakehouse Thin Artisan-Style Pizza Crust
- 1 Cup shredded vegan mozzarella cheese
- 1/4 small red onion, thinly sliced
- Cilantro leaves, for garnish
Preheat the oven to 425 degrees
.Line a baking sheet with parchment paper or a non-stick mat.
In a medium mixing bowl, whisk together the chickpea flour, water, olive oil, and salt.
Allow the batter to sit for 10 minutes while you prep the cauliflower.
Toss the cauliflower in the chickpea batter until well coated.
Transfer the cauliflower to the baking sheet using a slotted spoon, shaking off any excess batter, and roast in the oven for about 15 minutes, rotating once halfway through, until crispy and lightly browned.
In a medium mixing bowl, toss the crispy cauliflower with ¼ cup of the BBQ sauce.
Arrange the pizza crust on the baking sheet and top with the remaining BBQ sauce, spreading into a thin layer.
Sprinkle with the cheese and red onions, followed by the prepared cauliflower.
Transfer to the oven and bake until the cheese is bubbly and brown, about 10 minutes.
Remove from the oven and garnish with the cilantro leaves. Serve immediately.