This Quinoa Chickpea Pizza crust is loaded with roasted cauliflower and grape tomatoes. Vegan Gluten-free nut-free recipe.
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!!.. 😀 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.
Another delicious pizza posted earlier.. Chana Masala Hummus, Bell peppers, tomatoes on a Rustic Wheat bread.
Crust partially done and loaded. Pictured below.
Chickpea Quinoa Chard Pizza Crust with Roasted Caulifower
This Chickpea Quinoa Chard Pizza Crust with Roasted Caulifower is a great filling Pizza. Vegan Gluten-free Recipe
Servings: 2
Calories: 388kcal
Ingredients
- 1 cup (34 g) sprouted or cooked chickpeas I used sprouted over 1.5 days
- 1/2 cup (17 g) sprouted or cooked Quinoa I used Alter Eco rainbow Quinoa, sprouted over 1 day
- 1 cup (36 g) 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 (0.5 teaspoon) cumin powder
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- 2 cloves of garlic
- 1/2 teaspoon (0.5 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 to 2/3 cup (50 g) small cauliflower florets 1 inch or smaller
- 1/3 cup (49.67 g) 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 sauces like marinara or pesto
Instructions
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 / 190ºc 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!
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Chickpea Quinoa Chard Pizza Crust with Roasted Caulifower
Amount Per Serving
Calories 388 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 647mg28%
Potassium 725mg21%
Carbohydrates 44g15%
Fiber 12g50%
Sugar 7g8%
Protein 12g24%
Vitamin A 2140IU43%
Vitamin C 35.5mg43%
Calcium 214mg21%
Iron 13.1mg73%
* Percent Daily Values are based on a 2000 calorie diet.
This Pizza is heading to Ricki’s Wellness weekend. , Hearth and Soul blog hop, Slightly Indulgent Tuesdays, Glutenfree Wednesdays, Allergy Free Wednesdays. Ellas’ Protein Friday Potluck
janet @ the taste space says
April 25, 2012 at 11:10 amI love how you integrated Indian flavours into this pizza. I’ve made something similar before with Italian flavours and loved it! Yum!
Richa says
April 25, 2012 at 5:03 pmThanks Janet. I am always amazed at your fusions:) Probably never a dull food day at your place!
cookingwithlysa says
April 25, 2012 at 11:58 amOh my!! This looks so delicious.
Shannon says
April 25, 2012 at 1:02 pmThis sounds so delicious, Richa! I’ve never put chard on a pizza before, but it makes so much sense since I love spinach on pizza.
Richa says
April 25, 2012 at 5:04 pmIts in the crust! so you dont even see them leaves. and you can use much more greens this way!
Willow says
April 25, 2012 at 1:42 pmBeautiful! 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!!
Richa says
April 25, 2012 at 5:06 pmI dont like them cheese ones too.. This holds quite well together.. you can add some flaxmeal or other seed meal to make it sturdier!
Anu says
April 25, 2012 at 2:42 pmSounds totally different, Love the idea.
Anisha Ranjit says
April 25, 2012 at 3:55 pmCongratulations for your Dorito’s recipe… and this is one hell of a Pizza… I have to try this soon… 🙂
Richa says
April 25, 2012 at 5:21 pmThank you Anisha! It sure is.. All protein filled, healthy and delicious!
easyfoodsmith says
April 25, 2012 at 3:57 pmWhat an interesting version of pizza! Great post Richa!
Richa says
April 25, 2012 at 5:21 pmThank ya!
Sunday Morning Banana Pancakes says
April 25, 2012 at 5:13 pmThe colors make me want to reach through the screen and devour the entire pizza- this truly looks amazing Richa….and I am smiling ear to ear for you, making an appearance on Oprah’s blog, well done- you are amazing girl!
Richa says
April 25, 2012 at 5:24 pmThank 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:)
Vegiegail says
April 25, 2012 at 5:35 pmWOW! That looks spectacular, Richa! I cannot wait to make this!!
Richa says
April 25, 2012 at 5:57 pmThanks Gail! Let me know when you do!
GiGi says
April 25, 2012 at 5:36 pmYay for the Opie blog! That is terrific and well deserved, Richa. I see sharing this pie with GiGi in your future.
Richa says
April 25, 2012 at 5:56 pmsure we should call Opie to the pie party too! 😀 xoxo
Happy Go Lucky Vegan says
April 25, 2012 at 6:33 pmHow clever and delicious looking – I’ll definitely try this recipe, Richa!
Richa says
April 26, 2012 at 2:34 amThanks Jesse! do let me know when you do!
ANU says
April 25, 2012 at 6:48 pmwow very healthy and colorful and bet it tasted too gud..very tempting an awesome luv the clicks too!
Richa says
April 26, 2012 at 2:35 amThanks Anu.. it sure did!
Srimathi says
April 26, 2012 at 1:48 amHi 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.
Richa says
April 26, 2012 at 2:36 amI am wondering the same thing about you.:) big blogging world!:)
Terra says
April 26, 2012 at 1:49 amOh yum, love the addition of the cauliflower! This looks so pretty, and seriously delicious:-) Hugs, Terra
Caitlin says
April 26, 2012 at 2:26 amok, 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!
Richa says
April 26, 2012 at 2:37 amhehe.. i think the list of things i have to make you is growing into a couple of months stay:)
In other news. Thanks a bunch!:)
Torviewtoronto says
April 26, 2012 at 2:27 ami haven’t had like this looks wonderful
Char @ www.charskitchen.ca says
April 26, 2012 at 6:49 amWow, Richa! This looks so mouthwatering. That crust, those tomatoes…amazing!
Swati Sapna says
April 26, 2012 at 7:52 amWhat 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 🙂
Veganosaurus says
April 26, 2012 at 11:07 amWow! What an awesome desi pizza idea!! The crust texture looks really yummy in the pictures.
Congrats on being mentioned on the Oprah blog! Woo hoo!! 🙂
Genevieve says
April 26, 2012 at 1:47 pmWhat 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!
Jenn Kendall says
April 26, 2012 at 7:18 pmsuch an interesting pizza! i bet it is super delicious!
Jay says
April 27, 2012 at 12:30 amwow..that looks tasty & inviting..;)
Tasty Appetite
Akila says
April 27, 2012 at 1:15 amLooks so delicious.. Want to grab the piece…
Allison Holden says
April 27, 2012 at 5:26 amI am so glad I discovered your blog. I have never sprouted chickpeas before; I’m going to have to try it!
Richa says
April 27, 2012 at 7:20 pmthank you Allison. Do give them a try.. Sprouts are more nutritious and easily digestible than the regular beans/peas!
Cara says
April 27, 2012 at 2:46 pmYou 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
Richa says
April 27, 2012 at 7:03 pmThank 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!:)
LP @dishclips says
April 27, 2012 at 6:36 pmI saw on a recent episode of Dr. Oz that chickpeas are a great source for loosing weight and belly fat. This looks like a work of art. Thanks for sharing!
Richa says
April 27, 2012 at 7:00 pmyou 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!
Hannah says
April 28, 2012 at 10:54 amAll the colours! All the colours! I’ve never been a pizza person, but THIS I want 🙂
Alea Milham says
May 1, 2012 at 5:53 amSimply 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.
Laura says
May 1, 2012 at 5:54 amRicha, 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!
Kristin says
May 2, 2012 at 4:04 pmMan 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 🙂
lehar says
May 11, 2012 at 10:24 pmnever thought of chickpea flour crepe can be changed into pizza. amazing imagination. love to read & try your recipes
renee says
July 29, 2014 at 2:17 pmthis 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!!
Vivienne says
August 28, 2014 at 12:21 pmI 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?
Richa says
August 28, 2014 at 6:18 pmmaybe 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.
Kate says
October 11, 2014 at 5:45 amThis 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!
cimin says
January 2, 2015 at 12:25 amSounds so amazing!
We will taste it soon.
Very funny – last week I ordered his book…
😀