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Indian Vegetable and Chickpea Pizza

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    Here’s proof that pizza doesn’t need cheese to be great! Chickpeas, eggplant, curry-infused yogurt, and garam masala—an aromatic blend of spices including cumin, pepper, and cinnamon—give this pizza quintessential Indian flavour.

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    1 cup (250 mL) cooked or canned chickpeas, drained and rinsed3/4 cup (180 mL) plain yogurt, divided2 tsp (10 mL) garam masala2 garlic cloves, minced1 1/2 tsp (7 mL) yellow curry powder1 Tbsp (15 mL) lemon juice2 cups (500 mL) roughly chopped cauliflower florets1/2 medium eggplant, thinly sliced 1 tsp (5 mL) grapeseed oil or other oil of choice14 oz (400 g) homemade or store-bought pizza dough1 cup (250 mL) spinach 2 plum tomatoes, seeded and diced

    In food processor or blender, blend chickpeas, 1/3 cup (80 mL) yogurt, garam masala, and garlic into slightly chunky paste. In small bowl, whisk together remaining yogurt, curry powder, and lemon juice to make curry yogurt sauce. In large bowl, toss cauliflower and eggplant with oil.

    Spread chickpea mixture over prepared dough, leaving 1 in (2.5 cm) border uncovered. Top with eggplant, cauliflower, spinach, and tomatoes. Bake for 10 minutes, or until crust is golden brown and crisp. Top with curry yogurt sauce.

    Makes 8 slices.

    Each slice (not including crust) contains: 68 calories; 4 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 11 g total carbohydrates (4 g sugars, 3 g fibre); 113 mg sodium

    source: "A World of Pizza", alive #376, February 2014

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    Indian Vegetable and Chickpea Pizza

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