Indian Vegetable and Chickpea Pizza
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.
1 cup (250 mL) cooked or canned chickpeas, drained and rinsed
3/4 cup (180 mL) plain yogurt, divided
2 tsp (10 mL) garam masala
2 garlic cloves, minced
1 1/2 tsp (7 mL) yellow curry powder
1 Tbsp (15 mL) lemon juice
2 cups (500 mL) roughly chopped cauliflower florets
1/2 medium eggplant, thinly sliced
1 tsp (5 mL) grapeseed oil or other oil of choice
14 oz (400 g) homemade or store-bought pizza dough
1 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
Indian Vegetable and Chickpea Pizza
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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