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

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 Wednesdays, Ricki’s wellness weekend.