Mung Bean Sprout and Spinach Crust Pizza topped with Red onion, green bell pepper, tomatoes, garam masala. glutenfree vegan recipe

Print Friendly and PDF

There is a lot more you can do with bean sprouts. Like make this delicious crust with bean sprouts, spinach and spices, and top it with some fave toppings. The crust is a meal in itself, gluten free, soy, oil and sugar free. you can add more toppings, like any favorite meat substitutes, some baked tofu etc. If you cant eat oats, use chickpea flour to help bind the crust. 
Some similar amazing crusts on the blog, this Black eyed Pea crust and Sprouted Chickpea Quinoa Chard crust. These beany crusts can be easily converted to burgers,  by making patties of the crust mixture and using the toppings in the burger between your favorite buns! 



I was trying to complete the post yesterday with my eyes all cranky. With the running around on the weekend house hunting, and over exercising my eyes the past few days, they were not in the mood to focus and read all day yesterday. This happens very rarely these days, but it does and they just shut down. The rest day is super boring. But the eyes need the rest else they keep winging out and I end up not being able to stand at one place, or even work on the machine. ughh. Basically, they dont like converging and co-ordinating to focus anywhere. So I just rested them most of yesterday and hence, trying to post today morning.  I should be back to commenting later in the day. Till then this is Mofo Pizza day 3!



Steps:
Sprout the Mung beans.



Add all the ingredients for the crust to a blender.
Blend until well incorporated into a thick batter.
Dump batter on parchment lined sheet. Thats one blob of batter.



Spread the batter in a circular motion using a large spoon to a 1/4 inch thickness.



Bake in preheated oven at 375 degrees F for 7-8 minutes. Touch the middle to see that the crust is not squishy, else keep for a minute or so longer. Keep veggies chopped and ready.



Take crust out and top with veggies, salt, pepper and dried herbs. spray a little water on the edges.



Bake for 20 minutes. Cool for 2 minutes, top with fresh chopped cilantro/mint, slice and serve!



Adjust the spice to taste. I usually like herbs and some heat :)




Spicy Mung Bean Sprout and Spinach Crust topped with red onions, bell peppers, tomatoes, cilantro
Gluten, soy, corn, yeast, dairy, egg, oil, sugar, nut free. Can be made grain free.
Makes 1 8-9 inch pizza

Ingredients:
1 cup mung bean sprouts(sprouted over 1.5 days) or you can also use cooked mung beans
1/4 cup Oats (Or use chickpea flour for grain free)
1 green chili
1 inch ginger chopped
3-4 cloves of garlic
a handful of greens, I used baby spinach
1/2 medium tomato
1/4 cup coconut milk or water
1/2 teaspoon salt
1/2 teaspoon kashmiri garam masala or spices of choice( cumin, or other spice blends)
Optional: Add a Tablespoon of evoo or coconut oil for a crispier crust.

Toppings
1/2 red onion sliced
1 tomato chopped or sliced
1/2 green bell pepper sliced
salt and pepper
dried herbs of choice or garam masala 
Other toppings like jalapeno slices, pineapple, cauliflower, baked tofu (use hilda's baked chickpea tofu for soyfree tofu)
Cilantro or mint chopped for garnish

Method:
Sprout the mung beans:
Soak them for 4 hours, then drain and rinse, and keep damp covered by wet towel overnight. Drain and rinse every 6 hours until desired sprout length. I usually soak in the afternoon, rinse and keep overnight, and they are ready to use by next morning/afternoon depending on the weather.
Add all the ingredients for the crust to a blender.
Blend until well incorporated into a thick batter. 
Dump batter on parchment lined sheet.
Spread the batter in a circular motion using a large spoon to a 1/4 inch thickness.
Bake in preheated oven for 7-8 minutes. Lightly touch the middle to see that the crust is not squishy and is dry to touch, else keep for a minute or so longer. Keep veggies chopped and ready.
Take crust out and top with veggies, salt, pepper and dried herbs/garam masala. Spray just a little water on the edges so the edges dont get too tough. 
Bake for 20 minutes. Cool for 2 minutes, top with fresh chopped cilantro or mint, slice and serve!



This Pizza is being shared at Allergy Free WednesdaysRicki's wellness weekend.


34 comments:

  1. Nice, never thought I could use sprouted Mung like this, will have to try for sure!

    ReplyDelete
    Replies
    1. Thanks Archena, let me know when you do.

      Delete
  2. The pizzas you are making are so colorful and pretty! Clever use of the bean sprouts and spinach, too -- I need to try it!

    ReplyDelete
  3. Wow, love this idea! Bookmarking it to try ASAP. Always looking for new ways to use up mung bean sprouts.

    ReplyDelete
    Replies
    1. Thanks Amber! I usually sprout my own mung beans and usually have loads of them sitting. Let me know when you do:)

      Delete
  4. this is the perfect pizza for me. i love it <3

    ReplyDelete
  5. I am sold! This is so original. I GOT TO try it!

    ReplyDelete
  6. Wonderfully original crust, and I love the toppings too!

    ReplyDelete
  7. Oh my, I love the creativity of ingredients used in the crust. Holy yum!

    ReplyDelete
  8. This looks awesome I can't wait to try this!

    ReplyDelete
  9. This is rather like a concoction dosai that I made yesterday - love this idea and will be trying it for sure

    ReplyDelete
  10. Richa you are a genius and this is so well timed as I have a tub of mung beans in the fridge and I'm a bit sick of just eating them with my meals plain so I am going to try this tonight! Thank you for the recipe :D

    ReplyDelete
  11. The crust reminds me of 'pesarattu', but then our dosas are almost pizza bases too.:) Love the creative work, Richa!

    ReplyDelete
  12. Just made this pizza and its in the oven (minus the tomato).. looks great!!

    ReplyDelete
  13. where is the spinach ?

    ReplyDelete
    Replies
    1. its in the crust. the mung bean and oats are hiding the color. You can see hints of green when baked. :)

      Delete
  14. Richa, I have no idea how you can keep topping yourself with all these ambitious pizzas but you just keep doing it! So creative and awesome!

    ReplyDelete
    Replies
    1. thanks somer.. it is going to be tough to keep this one for all the month:)

      Delete
  15. Richa this is genius!!! Looks absolutely delicious = I will need to make it :)

    ReplyDelete
  16. I don't know how you do it. Are you just cooking all day long? When do you find time to write posts and handle Vegan Chutney and social media and take beautiful pictures and comment on other people's blogs? Do you sleep?

    This pizza looks amazing, as do the others. You are one talented lady, Richa!

    ReplyDelete
  17. This is ridiculously inventive; I love it!

    ReplyDelete
  18. I think this is probably my most favourite pizza crust I have ever seen! So creative Richa, I am definitely bookmarking this to try! You're awesome :)

    ReplyDelete
  19. So when is your Gluten Free cookbook coming out? Seriously you need to get on that Richa- this is so amazing and creative - I want to eat this entire pizza rioght now nom nom nom!

    ReplyDelete
  20. made this recipe the other day. I used quinoa flour and top pizza with pesto, tomatoes, red onion, black olives, spinach and a little goat cheese..... super yummy....healthy pizza who'd of thought!!!!

    ReplyDelete
  21. So mine didn't work as pictured...and I have a few thoughts as to why. First of all, my mung beans are fully sprouted...and look WAAAY different than the ones in the picture. Second of all, I must have used too much spinach because mine was a far darker color. Also, I didn't have parchment paper and just used a baking sheet (oops) which made it completely fall apart. Other than those things...I LOVED the flavor of the crust! I couldn't stop picking at it before it was fully cooked. :) Of course, then I had to scrape it off of the pan in chunks. Anyway...I will try this again someday. Thanks for the recipe!

    ReplyDelete
    Replies
    1. oh no.. yup parchment is a savior. depending on the sprouts and greens used, you can adjust the dry binder Oats/chickpea flour. even with extra moisture mine comes out fine on parchment.
      Glad you liked the taste:))

      Delete
  22. Can I use soaked split mung beans for this recipe?

    ReplyDelete
  23. Thanks! That is awesome, i will try it these days

    ReplyDelete
  24. your pizza crust looks divine! thank you so much for sharing such a delicious recipe.

    ReplyDelete

All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

Meet The Author


Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


Get the latest updates from Vegan Richa by Email!



Follow me on Facebook, Pinterest, Instagram, Twitter below