As a kid, the healthy snacks she remembers lacked flavour and excitement. But now, Phoebe Lapine of Feed me Phoebe, has flipped the script to include bright flavours and life into her nutritious and delicious diet while navigating the twists and turns of the auto-immune disease Hashimoto’s thyroiditis. Her Gluten-Free recipes are simple to follow and will satisfy your greatest hungers.
It’s shocking that it’s taken me this long to copycat the recipe, especially once I learned how easy it is to recreate: just a pizza crust, BBQ sauce and cheese. Since we aren’t really eating chicken at the moment, I decided to give this version a vegan spin using crispy cauliflower instead of the meat. It has a similar technique to this buffalo cauliflower recipe and any pieces that don’t fit on the pie make for perfect snacking while it bakes.
Preheat the oven to 425 degrees Line a baking sheet with parchment paper or a non-stick mat.
In a medium mixing bowl, whisk together the chickpea flour, water, olive oil, and salt. Allow the batter to sit for 10 minutes while you prep the cauliflower.
Toss the cauliflower in the chickpea batter until well coated. Transfer the cauliflower to the baking sheet using a slotted spoon, shaking off any excess batter, and roast in the oven for about 15 minutes, rotating once halfway through, until crispy and lightly browned.
In a medium mixing bowl, toss the crispy cauliflower with ¼ cup of the BBQ sauce.
Arrange the pizza crust on the baking sheet and top with the remaining BBQ sauce, spreading into a thin layer. Sprinkle with the cheese and red onions, followed by the prepared cauliflower.
Transfer to the oven and bake until the cheese is bubbly and brown, about 10 minutes. Remove from the oven and garnish with the cilantro leaves. Serve immediately.