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).
READ THIS NEXT
SEE MORE »
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
Jamaican Jerk Pork Sliders with Grilled Pineapple and Tangy Slaw
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.