30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

1 can chickpeas, drained & rinsed

2 Tbsp olive oil

sea salt & black pepper to taste

parchment paper

For the chimichurri:

1 bunch fresh parsley, coarsely chopped

1/2 bunch fresh cilantro, coarsely chopped

1/2 c olive oil

2 Tbsp red wine vinegar

1 shallot, quartered

juice of 1 lime

1/2 tsp sea salt

optional: 1 small jalapeno

For serving:

1 frozen gluten free pizza crust OR 2 Naan breads/flatbreads*

*naan and flatbreads typically not gluten free. Be sure to read ingredient labels if allergens are a concern!

Preheat oven to 450*

Spread cauliflower & chickpeas on a baking sheet lined with parchment paper. Toss evenly with olive oil, season with salt and pepper to taste and pop into the oven for 25 minutes.

Meanwhile, combine chimichurri ingredients in a large food processor or high speed blender. Pulse to combine. It should look like a bright green salsa!

Heat pizza crust or flatbreads according to package instructions (just pop in the oven with your cauliflower!)

Spread chimichurri generously on pizza crust/flatbreads. Spoon lots of cauliflower goodness on top. Slice like a pizza and ENJOYYYYYY

Serves 2.