Chickpea Quinoa Chard Pizza Crust with Roasted Caulifower
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 teaspoon olive oil
- 1 medium tomato
- 1/2 teaspoon salt or to taste
- 1 garlic clove
- 2 cloves of garlic
- 1/2 teaspoon cumin powder
- 1 cup sprouted or cooked chickpeas(i used sprouted over
- 1/2 cup sprouted or cooked quinoa(i used alter eco rainbow sprouted over 1 day)
- 1 cup chopped chard or kale
- 2 tablespoons organic oil of choice(i used 1 tbsp virgin coconut
- 1/2 teaspoon chana masala spice blend(also called chole masala
- 1 dried red chili or to taste or skip
- 1/2 -2/3 cup small cauliflower florets (1 inch or smaller)
- 1/3 upgrape tomatoes
- chopped cilantro(optional i cant imagine anything chickpea without some cilantro:))
- spices and herbs of choice (i added cumin ginger powder, chopped cilantro, lemon juice, salt, pepper)
- or use other sauces like marinara pesto.
- Carbohydrate 8.26152 g
- Cholesterol 0 mg
- Fat 1.6498349982 g
- Fiber 1.7752500500679 g
- Protein 1.841805 g
- Saturated Fat 0.213907499751456 g
- Serving Size 1 1 recipe (134g)
- Sodium 9.466499999964 mg
- Sugar 6.4862699499321 g
- Trans Fat 0.151262999951256 g
- Calories 49 calories
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 ¼ 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 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!
