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Total1 hr + 10 min
2½ cups + 2 Tbsp (328 g)self-rising flour†
1 cup (240 mL)water
2 Tbsp (30 mL)olive oil
1 tsp (6 g)salt
½medium head cauliflower, broken into florets
¾ cup (180 mL)barbecue sauce (or less for a milder BBQ taste)
½ tspgarlic powder
½ tsponion powder
¾ cup (184 g)
⅓ cup (87 g)tomato paste
1 tsp (1 g)dried oregano
1 tsp (1 g)dried basil
½ tspdried thyme
¼ tspground black pepper
Garlic yogurt sauce
¾ cup (180 mL)unsweetened soy yogurt†
2cloves garlic, crushed
sliced green onion
Make your own
- Combine all of the pizza dough ingredients in a large bowl and mix until well combined.
- Transfer to a floured surface and knead until you have a smooth, firm dough. Add a sprinkle of flour if too wet, or a small splash of water if too dry.
- Cover the dough with a clean kitchen towel and let it rest for about 20 minutes.
- Preheat the oven to 430°F (220°C). Add the cauliflower florets to a lined baking tray.
- In a small bowl, mix together the BBQ sauce, garlic powder, and onion powder.
- Pour half of the sauce over the florets, and toss to coat. Reserve the other half of the BBQ sauce for later. Bake the florets for 20 minutes, flipping once halfway.
- In a medium bowl, mix together the pizza sauce ingredients.
- Lightly coat a work surface with flour. Divide the dough into two balls, as this recipe makes two large pizza crusts.
- Use a rolling pin to roll out the dough to the size of your baking tray - ours was 25 x 35 cm*.
- Divide the hummus-based pizza sauce over both pizza bases, and spread it out evenly. Leave about 1 cm around the edges of the pizza uncovered for the crust.
- When the cauliflower is removed from the oven, pour over the remaining BBQ sauce. Toss to coat.
- Divide and distribute the BBQ cauliflower florets over top of both pizzas.
- Bake the pizzas in the preheated oven for 20 minutes, or until the crust is lightly golden. Rotate the position of the pizzas in the oven once at the halfway point.
- Meanwhile, combine the yogurt, garlic, and salt in a bowl.
- When the pizzas are ready, drizzle some of the garlic yogurt sauce on top, and sprinkle with sliced green onion, if desired. Enjoy!
- †Self-rising flour is regular all-purpose flour, but with baking powder, and sometimes salt added to it. Self-rising flour can be found at most grocery stores located near the regular flour.
- †We used spicy hummus, but you could try other flavours that are available to you.
- †Nutrition tip: aim to use a plant-based yogurt that is fortified with calcium.
- * If the rolled pizza dough isn't cooperating - either because it's not moulding into the shape you want, or if it rips - simply knead it a few more times until smooth, and try again. Keep your surface and rolling pin well-floured, so it doesn't stick.
- Best to enjoy immediately.
- The pizza can be stored in an airtight container in the fridge for up to 3 days.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 36%
• self-rising flour
• unsweetened soy yogurt
Fruits & Veggies 43%
• medium head cauliflower
• tomato paste
• clove garlic
• unsweetened soy yogurt
• olive oil
Nutrition per serving
Calories 608 kcal
|Total fat||13.1 g|
|Saturated fat||1.9 g|
|Trans fat||0.0 g|
|Total carbs||108.2 g|
|Dietary fiber||7.4 g|
|Total sugars||22.4 g|
|Added sugars||16.1 g|
|Vitamin A||25 μg RAE|
|Vitamin B6||0.5 mg|
|Vitamin B12||0 μg|
|Vitamin C||46.1 mg|
|Vitamin D||0 μg|
|Vitamin E||3.0 mg|
|Vitamin K||29 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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