Add cauliflower to a frying pan and sautee for 10 minutes. This will help remove excess moisture.
Add the riced cauliflower, chickpea flour, egg, dried oregano, dried basil, garlic powder, and onion powder to a bowl. Mix together until it forms a sticky paste.
Place parchment paper onto a pizza pan. Add the cauliflower dough and use fingertips to press out into a round crust shape. You can dip figertips in a bit of water to help with stickiness.
Bake the cauliflower crust for 25-28 minutes, or until it begins to turn golden brown. Remove from oven and let cool.
Pizza Toppings
Add 1 Tbsp cooking oil to a frying pan along with minced garlic and onion. Cook for 1 minute or until onion turns translucent. Add in the chickpeas and kale. Cook another 2-3 minutes, until kale begins to wilt.
Spread ½ cup sweet potato puree onto the cooked cauliflower crust.
Sprinkle 1 cup mozzarella cheese on top.
Add the chickpea kale mixture on top. Turn the oven setting to broil and cook for 3-5 mins or until cheese melts and kale begins to crisp. Keep an eye on the pizza during this time so that it doesn't burn.
Remove from oven. Pick up the pizza using the parchment paper and place over a cutting board. Use a pizza cutter or knife to slice into 8 pieces. Serve immediately.
Recipe Notes:
Leftovers can be stored in the fridge in an airtight container for up to 1 week.
You can easily make riced cauliflower in your food processor (see instructions here) or buy it from the store.