Vegan Indian Chickpea Pizza
This inspiration expertly combines Indian and Middle Eastern flavors.
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- Prep
- preparation time
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- Total
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- Serving
Ingredients
- 1 ball Pizza Dough
- 1 drizzle + 2 tbsp olive oil
- ½ cup Dairy-Free Mozzarella Style Shred
- ¼ Red Onion
- 8 Cherry Tomatoes
- ½ cup chickpeas, seasoned with garam masala, onion powder and garlic powder
- 1 handful chopped cilantro leaves
- 1/3 cup tahini
- 1 medium lemon, juiced
- 1.5 tbsp maple syrup
- 1 pinch sea salt
- 1 clove garlic, minced
- Water,to thin (~3-6 tbsp, until it is a thin enough consistency to drizzle across pizza like a sauce)
Directions
- Toss chickpeas in 2 tbsp of olive oil and season with garam masala, onion powder and garlic powder. Bake in a 400 degree oven for 10 minutes, turning once halfway. The chickpeas should be cooked, but not too crispy yet, as they will finish cooking on the pizza. Set aside.
- Make the Drizzle. Add all Drizzle ingredients to a bowl, and while whisking, slowly pour in water. Add more water to achieve desired consistency, ideal for a drizzle. Set aside.
- Stretch the dough out to 14” roughly round shape.
- Drizzle dough with olive oil.
- Evenly cover the pizza with Dairy-Free Mozzarella Style Shred.
- Thinly slice the red onion and cherry tomatoes. Distribute on top of the Shred evenly so that it presents nicely.
- Sprinkle roasted chickpeas on top. Cheese underneath should still be visible!
- Bake at 500F for 10 minutes.
- Remove from oven and allow the pizza to rest for 3-5 minutes.
- Finally garnish pizza with chopped cilantro, and a light drizzle of Tahini Garlic Sauce.
