Look what I found sitting in my pictures from October. This fun Pizza! For the crust, I used the Wheat semolina crust from the Jalapeno Popper deep dish, and since I was posting different crusts with each Pizza post in October( 18 different crusts and 18 different Pizzas), I kept this to post at the end of the month.
I finally got around to editing the pictures:)
With the herbs and evoo on the cauliflower and potatoes, they get nicely roasted and crisp and feel like Tikkas.
My yoga therapy every other week on Wednesday keeps me out of the kitchen most of the day Thursday. I get so sore and my balance is totally unpredictable. Along with the muscle core training, my eyes and ears also get a workout, hence upsetting the balance.
And its December already tomorrow, that means so may more get togethers and so much more cooking. Its getting more and more stressful to attend omni get togethers. I end up stressing out about my food. I made some Tiramisu today and it needs a bit of work to get the texture of the cheese layer. It tastes amazing though 🙂
If you missed the Pizza mania in October, you can find them all here.
A recent Hindi movie I really loved was Barfi. If you have netflix, you can watch it here. It is a really sweet story of a deaf and mute boy.
The recipe is as simple as
– Make Gobhi Aloo or use leftovers(This pizza came about because I wanted to freshen up the leftover gobi aloo subji)
– Prep the dough
– Make marinara sauce
– Chop up some veggies like Broccoli( bell peppers, carrots, peas would work too)
– Roll out dough, top with sauce, cauli potatoes, veggies, a drizzle of evoo, dried herbs
– Bake for 14 minutes at 400 degrees F. Broil for half a minute.
– Slice and serve
Gobi Aloo Broccoli Pizza – Spicy Cauliflower Potatoes on Wheat semolina crust
Allergy Information: Dairy, egg, soy, corn, nut free
1 recipe Wheat Semolina crust
1 recipe sundried tomato marinara or regular marinara
1 recipe Gobi Aloo(Cauliflower and potatoes with indian spices, minus the peas)
Broccoli florets or other chopped veggies(blanched for a few minutes in boiling water or raw)
Dried herbs(I used dried basil and parsley)
Take the dough after the first rise and roll it out into a 1/4 inch thick round/oval.
Top the dough with marinara sauce.
Distribute the Gobi Aloo and veggies on top.
Drizzle a little extra virgin olive oil(optional)
Sprinkle dried herbs of choice liberally.
(Top with non dairy cheese if desired)
Bake in preheated 400 degrees F for 14 minutes.
Broil on Lo for half a minute.
Take out, let cool for half a minute.
Top with chopped cilantro(optional)
Slice and serve.
This Pizza is being shared at Rickis Wellness Weekend, Healthy Vegan Fridays