Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

3 Pepper Pizza with Cauliflower Crust

Email 3 Pepper Pizza with Cauliflower Crust

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

3 Pepper Pizza with Cauliflower Crust

Active Time: 10 minutes   |   Total Time: 50   |   Serves 2  |  Gluten Free

  • ¼ head (about) of cauliflower, cut into florets
  • ¾ cup chickpea flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 ounces fresh mozzarella, sliced
  • 1 small red bell pepper, thinly sliced into rounds
  • 1 small yellow bell pepper, thinly sliced into rounds
  • 2 thin round slices red onion
  • 4 pepperoncini, thinly sliced into rounds
  • 8 fresh basil leaves
  • ⅛ teaspoon crushed red pepper flakes

In a food processor, pulse the cauliflower until very finely chopped. Measure ¾ cup and put into a medium bowl. Add the chickpea flour and salt. Stir in ¾ cup of water and let stand for 20 minutes.

Heat the oven to 450°F. In a 9- or 10-inch ovenproof skillet, heat 2 tablespoons of the oil over medium-high heat. Pour in the batter and let cook until the underside is golden brown, 3 to 4 minutes. Flip the crust and cook for 1 minute. (It’s delicate, so the quicker the flip the better.) Remove from the heat.

Top with the mozzarella, bell peppers, onion, and pepperoncini. Drizzle with the remaining 1 of tablespoon oil.

Bake for about 15 minutes, or until the vegetables are tender. Top with the basil and red pepper flakes, slice, and serve. Eat with a knife and fork.

This recipe was printed from:

Do it Step-by-step

Dscf7283 Dscf7269 Dscf7271 Dscf7274 Dscf7278 Dscf7279 Dscf7310-2


This Goes Well With...

Want Something Else?