Chickpea Quinoa-Crust Pizza

Gluten Free. Nut Free. Vegan. 

Crust:

1 c. Chickpeas, sprouted or cooked

1/2 c. Quinoa, sprouted or cooked

1 c. Chard or Kale, chopped 

2 tbsp Oil of your choice

1/2 tsp Cumin powder

1/2 tsp Salt 

2 Garlic cloves

1/2 tsp Garam masala or curry powder

1 dried red chili (optional)

Toppings:

1/2 c. Cauliflower florets

1/3 c. Grape tomatoes

Chopped cilantro

sweet potatoes, broccoli, bell peppers, onions

Sauce:

1 Tomato

1 Garlic clove

flavourings of choice (ex: cumin, ginger powder, chopped cilantro, lemon juice, salt, pepper)

1 tsp olive oil

Pulse all ingredients for the crust until a thick doughy batter is formed.

Spread the thick batter on a parchment-lined sheet using circular motion to about a 1/4 inch thick. (To help make the crust sturdier and less wet, add some flaxmeal or other dry seed meal)

Bake in preheated oven; 375 F for 15 minutes.

Meanwhile, pulse 1 or more tomato, garlic, spices, herbs into a coarse mix.

Mix the cauliflower, salt, pepper and marinate till ready to put on the base.

Take the base out once the center is slightly firm. Spread sauce, top it with the marinated cauliflower, other veggies, sprinkle salt and pepper/chili flakes to taste.

(Use a less wet sauce, or else the crust will get mushy and even more delicate)

Bake for another 35-45 minutes in the center or bottom rack.

Top with chopped cilantro or fresh herb of choice; Serve hot!


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