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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
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
Toppings
- 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:)
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
Calories: 388kcal, Carbohydrates: 44g, Protein: 12g, Fat: 20g, Saturated Fat: 2g, Sodium: 647mg, Potassium: 725mg, Fiber: 12g, Sugar: 7g, Vitamin A: 2140IU, Vitamin C: 35.5mg, Calcium: 214mg, Iron: 13.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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
Yay for the Opie blog! That is terrific and well deserved, Richa. I see sharing this pie with GiGi in your future.
sure we should call Opie to the pie party too! 😀 xoxo
WOW! That looks spectacular, Richa! I cannot wait to make this!!
Thanks Gail! Let me know when you do!
The 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!
Thank 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:)
What an interesting version of pizza! Great post Richa!
Thank ya!
Congratulations for your Dorito’s recipe… and this is one hell of a Pizza… I have to try this soon… 🙂
Thank you Anisha! It sure is.. All protein filled, healthy and delicious!
Sounds totally different, Love the idea.
Beautiful! 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!!
I dont like them cheese ones too.. This holds quite well together.. you can add some flaxmeal or other seed meal to make it sturdier!
This 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.
Its in the crust! so you dont even see them leaves. and you can use much more greens this way!
Oh my!! This looks so delicious.
I love how you integrated Indian flavours into this pizza. I’ve made something similar before with Italian flavours and loved it! Yum!
Thanks Janet. I am always amazed at your fusions:) Probably never a dull food day at your place!