Chickpea Quinoa Chard Pizza topped with Roasted Cauliflower and grape tomatoes. vegan glutenfree nutfree


Say hello to this Sprouted chickpea, Quinoa, Chard, garlic Crust topped with Cauliflower marinated in tomato sauce and grape tomatoes. This Pizza is loosely inspired by the uber healthy Brendan’s Chickpea Curry Pizza. You can substitute the quinoa with sunflower seeds or other sprouted seeds of choice.
This crust is glutenfree, nut free, allergen-free. Use sunflower seeds or other seeds to make it grain free. Though Quinoa is a pseudo grain, you can as well change it up! The Crust is delicate so keep it a bit thick. Find more healthy and whole ingredient recipes in Brendan Brazier’s book Thrive Foods with 200 plant based recipes for peak health, which you can get on the Giveaway post. His book Giveaway is open until Wednesday April 25 midnight PST! Just leave me a comment to enter on Brendan’s interview post here!
In other news, I found a tiny mention of my Doritos Spice mix on Oprah.com’s blog section!. How cool is that!!.. :D Smiling away here!
To Sprout Quinoa, rinse a couple of times and keep overnight in double the amount of water. Drain and rinse every 6-8 hours after that until required sprout length. Similar process to sprout Chickpeas/garbanzo beans. Rinse once and soak in triple the amount of water overnight. Drain and rinse every 6-8 hours.
Crust partially done and loaded. Pictured below.
Ingredients: makes one 8-9 inch round
1 cup sprouted or cooked chickpeas(I used sprouted over 1.5 days)
1/2 cup sprouted or cooked Quinoa(I used Alter Eco rainbow Quinoa, sprouted over 1 day)
1 cup chopped Chard or Kale
2 Tablespoons organic oil of choice(I used 1 Tbsp virgin coconut and 1 Tbp extra virgin olive oil)
1/2 teaspoon cumin powder
1/2 teaspoon salt or to taste
2 cloves of garlic
1/2 teaspoon Chana masala spice blend(also called chole masala in Indian stores) or Garam masala or curry powder
1 dried red chili or to taste or skip
Toppings:
1/2 -2/3 cup small cauliflower florets
1/3 cup Grape tomatoes
Chopped cilantro(optional, I cant imagine anything chickpea without some cilantro:))
Sauce:
1 medium tomato
1 garlic clove
spices and herbs of choice (I added cumin, ginger powder, chopped cilantro, lemon juice, salt, pepper)
1 teaspoon olive oil
Or use other fave sauces like marinara, pesto.
Method:
Pulse all ingredients for the crust until a thick doughy batter is formed.
Spread the thick batter on 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 375 degrees 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.
(Or coat Cauliflower in salt, pepper and olive oil and use the sauce as base)
Prep other veggies, chop into small pieces. I used grape tomatoes, you can add some sweet potatoes, broccoli, bell peppers, onions, anything that you want to grab :).
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, else the crust will get mushy and even more delicate)
Bake for another 35-45 minutes in the center or bottom rack.(depends on your oven and crust thickness. Lift up the crust lightly with a spatula to check that its not wet in the middle)
Top with chopped cilantro or fresh herb of choice, Serve hot!

Comments

  1. says

    Beautiful! I’ve been very, very interested in making a crust like this one, but I keep finding recipes that hold it all together with cheese – lots and lots of cheese. Blech. This looks like a fabulous recipe, thank you so much for sharing!!

    • says

      I dont like them cheese ones too.. This holds quite well together.. you can add some flaxmeal or other seed meal to make it sturdier!

    • says

      Thank you Heather! I am smiling ear to ear too.. actually that is still ot possible with my chapped lips:) the inflammation is gone, now they are dry lips on their way to healing. another few days for that smile:)

  2. says

    Hi Richa,

    This is the first time I got to see your blog. I have been blogging for 5 years on and off but I did not know of H&M. I am super sad about it because I love what you post and I am glad I landed here now. Thank you for the fantastic recipe. I love how you think out of the box.

  3. says

    ok, girl, when i come visit you, THIS is the first meal i want you to make. it looks SO GOOD. i could totally down this entire pizza in one sitting.

    in other news, i am so happy that you got a mention on oprah’s website! you are famous!

  4. says

    What a cool, healthy, colourful pizza base! Reaminds me of how our desi “chilas” look – with moong dal and spices.
    Seldom does anything healthy look this good :)

  5. says

    What an interesting pizza – I love your choice of toppings and the spices in the crust. It sounds kind of similar to the beet crust pizza I made, which was also based on one of Brendan’s recipes…I loved that one too, but I know what you mean about it being delicate!

  6. says

    You are so amazing, Richa. I mean, look at this recipe: it’s inventive, beautiful and nothing short of pure genius! And a HUGE congrats on making it on freaking Oprah.com!! You are reaping so many beautiful things lately and it is all so deserved. So happy for you! xoxo

    • says

      Thank you Cara.. i nabbed Brendans’ version and made it all mine!:) Now i just need to get my fundraiser off to feel even happier.. i am weird that way..I get happier when i am doing things that are not abt me at all!:)

    • says

      you bet! there are no carby grains in this pizza.. some goof fibre, nutrients and good fat is all going to knock off them lbs:) thank you for dropping by!

  7. says

    Simply gorgeous! My kids love when I serve colorful dishes, so this pizza would definitely be a hit. I’m featuring this in my round up tomorrow.

  8. says

    Richa, your recipes always make me so hungry. Proof that you are an amazing chef! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  9. says

    Man oh man, I think I just might have to try this, it sounds delish! I have been looking for a healthy vegan pizza recipe for awhile.The toppings are endless! I love it :)

  10. says

    this blog is the best thing that has happened to me in a long time. i’ve been cooking from your recipes for three weeks now. don’t ever stop!!

  11. Vivienne says

    I made this for dinner and it was yum! I used cooked quinoa but it was very moist so the dough didn’t cook properly → it was in the oven for ages but it wouldn’t turn firm or dry properly… I’ll have to change it a bit next time – any tips?

    • says

      maybe the quinoa or te greens had a lot of moisture content. You can add chickpea flour or other flour to make the dough less moist so it isnt mushy when you shape it and bakes up faster. Also, if the base is not dry enough after the 15 mins of baking, when you add sauce over it. it will not have a chance to dry up after that because the sauce will hold the moisture. You can eat it up with fork and knife instead of over baking it.

  12. Kate says

    This pizza is delicious!
    The base tastes like a big flat falafel but doesn’t quite hold as a pizza base – more a knife and fork rather than hands deal. Nonetheless a lovely change and super easy to make!

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