Prep time: 20 minutes
Cook time: 10 minutes Servings: 4
Servings: 4
1 frozen cauliflower pizza crust (11 ounces)
1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
2 medium carrots, peeled and trimmed
1 medium fennel bulb, quartered and trimmed
1 medium yellow bell pepper, halved and trimmed
1/2 medium red onion
16 black California grapes, halved
1 cup canned or cooked chickpeas, drained and rinsed, divided
2 tablespoons finely chopped fresh parsley
2 tablespoons pesto
salt, to taste
freshly ground black pepper, to taste
1 ounce fresh goat cheese, crumbled
Heat oven to 400 F. Place frozen crust on large, parchmentlined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grapevegetable mixture on top. Dot with goat cheese and serve.
Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.