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

Name: Chickpea Quinoa Chard Pizza Crust with Roasted Caulifower
Prep time: 60 min
Cook time: 55 min
Yield: 2
Ingredients: 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); 1/2 to 2/3 cup small cauliflower florets (1 inch or smaller); 1/3 cup Grape tomatoes; Chopped cilantro (optional, I cant imagine anything chickpea without some cilantro:)); 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

April 25, 2012 By Richa 61 Comments

This Quinoa Chickpea Pizza crust is loaded with roasted cauliflower and grape tomatoes. Vegan Gluten-free nut-free recipe.

Jump to 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.

Print Recipe

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

Prep Time1 hr

Cook Time55 mins

Course: Main Course

Cuisine: American

Servings: 2

Calories: 388kcal

Author: Vegan Richa

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

« Baked French Toast topped with Blueberry Crisp. Vegan, easily GF. VSPCA FundRaiser Kickoff!

Dosa – Lentil and rice savory Crepes. Vegan Glutenfree »

Comments