Ingredients

The following ingredients have 4 Servings
  • 1 pound pizza dough
  • 1 tablespoon olive oil
  • 2 tablespoons cornmeal, optional
  • 1 1/4 cups ketchup
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, (or to taste)
  • 2 tablespoons olive oil, (divided)
  • 3 cups small cauliflower florets ((about 1 medium crown))
  • 1 medium onion, diced
  • 2 garlic cloves, (minced)
  • 1 (14 ounce) can chickpeas, (drained and rinsed)
  • 1 ripe avocado, (diced)
  • 2 tablespoons chopped fresh chives

Instruction

  • Preheat the oven to 400°.
  • Roll the dough into a 12 to 14 inch circle and place it on a lightly oiled or parchment lined baking sheet.
  • Brush the top of the crust with 1 tablespoon of olive oil and optionally sprinkle with cornmeal.
  • Place the crust into the oven and bake until fluffy and browned, 18-20 minutes.
  • Place the cauliflower florets into a roasting pan or oven-safe skillet and toss it with 1 tablespoon of olive oil.
  • Place the cauliflower into the oven with the crust and roast for 15 minutes, until it begins to brown.
  • While the cauliflower roasts and the crust bakes, stir the ketchup, molasses, cider vinegar, soy sauce, liquid smoke, chili powder, smoked paprika, salt pepper and cayenne pepper together in a small bowl.
  • Coat the bottom of a medium pot with olive oil and place it over medium heat.
  • Add the onion and sauté until soft and translucent, about 5 minutes.
  • Add the garlic and sauté one minute more, until very fragrant.
  • Stir in the ketchup mixture and chickpeas. Raise the heat and bring the sauce to a boil.
  • Lower heat and allow the mixture to simmer for 10 minutes.
  • When the cauliflower comes of the oven, transfer it to the pot with the chickpeas. Stir it in and allow the mixture to simmer for about 5 minutes more, until the sauce is thick and the cauliflower is tender.
  • Spread the chickpea cauliflower mixture over the crust. Top with avocado and chives.
  • Slice and serve.