Kickin' Veggie and Red Pepper Hummus Pizza with a Cauliflower Crust

naturalnoshing

1 medium head cauliflower (about 2.5 cups)
2 garlic cloves, minced
1 tbsp + 1 tsp olive oil, divided
sea salt and pepper to taste
1/2 cup millet flour
2 eggs
2 tsp pizza seasoning (italian seasoning could be subbed)
could shakes of crushed red pepper flakes
1/3 cup Kickin' Red Pepper Hummus (recipe below)*
1/3 cup onion, diced
1/2 red bell pepper, diced
1/2 cup shredded fontina cheese (mozzarella, goat cheese or feta could all work here depending on your taste. Use choice of Daiya for vegan or dairy free or omit)
2 scallions, chopped

2 cups cooked garbanzo beans (or one 15oz can of garbanzos, rinsed well and drained)
4 oz jar of roasted red peppers, drained
juice from one lemon (about 2 1/2 to 3 Tbsp)
2-3 Tbsp tahini paste
2 cloves of garlic, minced
1/2 tsp ground cumin
Tabasco sauce or Cholula hot sauce to taste (I used about 1 1/2 tsp)
sea salt to taste

Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add 1 Tbsp oil and heat until shiny. Place the cauliflower and garlic in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.
Preheat the oven to 450. In a blender or large food processor, place eggs, flour, pepper and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a 1/2 inch thick crust or thinner if desired.
Bake the crust for about 20-24 minutes, checking occasionally to keep from burning. I recommend letting it brown a little bit more than a normal crust so it will cook through completely.
While crust is cooking, heat remaining 1 tsp oil in a medium skillet over medium heat. Add onion and bell pepper and cook for 3-4 minutes until crisp tender and remove from heat.
When the crust is cooked through and golden brown, remove and spread with hummus. Sprinkle with sauteed veggies and the shredded cheese and bake for 10-12 minutes or until cheese is melted. Top with scallions, slice, and serve!

In a food processor, puree all of the ingredients together until smooth and creamy. Scrape the mixture off the sides of the food processor occasionally to help puree the mixture well.Either serve immediately or refrigerate until ready to serve. Will keep about 4 days.