Chickpea Quinoa Chard Pizza Crust with Roasted Cauliflower
Try this Chickpea Quinoa Chard Pizza Crust with Roasted Cauliflower recipe, or contribute your own.
Try this Chickpea Quinoa Chard Pizza Crust with Roasted Cauliflower recipe, or contribute your own.
- 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
Step-by-step
- 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 ⅛ 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!
My Unexpected Culinary Adventure: A Chickpea Quinoa Chard Pizza Crust Story
As a busy working mom, finding time to cook healthy, delicious meals often feels like a Herculean task. My days are a whirlwind of meetings, school runs, and trying to maintain some semblance of order in our chaotic household. So when I stumbled upon this recipe for a Chickpea Quinoa Chard Pizza Crust with Roasted Cauliflower, I was initially skeptical. Pizza crust made from chickpeas and quinoa? It sounded a little…adventurous. But desperate times call for desperate measures, and my family was craving pizza.
The initial prep work was surprisingly straightforward. I had most of the ingredients on hand, a testament to my recent attempt at more organized grocery shopping (a small victory in itself!). The process of pulsing the crust ingredients together was quick and easy, resulting in a surprisingly thick and promising batter. I spread it onto a parchment-lined baking sheet, praying it wouldn’t turn into a soggy mess. The aroma that filled my kitchen during baking was incredibly inviting, a mix of earthy quinoa, savory chickpeas, and slightly sweet cauliflower. The 15-minute baking time flew by, and I moved on to preparing the toppings.
Now, I'm not usually one for culinary experimentation, preferring the tried-and-true comfort of familiar dishes. But something about this recipe sparked a sense of playful exploration. I followed the instructions for marinating the cauliflower, tossing it with olive oil, salt, and pepper, but added a pinch of garlic powder because I’m a garlic fiend. I chopped up some grape tomatoes and threw in a handful of leftover broccoli florets. The topping options were endless, and I felt a burst of creative energy that I don't usually have. This was definitely stepping outside my normal routine of quick and easy dinners.
The final baking stage was a test of patience, but the result was worth the wait. The crust, while undeniably different from traditional pizza dough, held up remarkably well. It had a satisfyingly firm texture, a subtle nutty flavor from the quinoa and chickpeas, and a pleasant earthiness from the chard. The roasted cauliflower added a beautiful sweetness, and the combination of toppings created a flavor explosion that exceeded my expectations. I couldn't believe I had made this myself! My kids, who are usually picky eaters, devoured it. My husband, initially hesitant, requested seconds.
This pizza wasn't just a meal; it was an experience. It was a reminder that stepping outside of my comfort zone, in the kitchen and in life, can lead to unexpected rewards. It was a delicious, healthy, and surprisingly easy meal that I can easily add to my regular cooking repertoire. The recipe's flexibility makes it perfect for using up leftover vegetables and adapting it to the ingredients I have on hand. It also makes for great meal prep. This unexpected culinary adventure has reinvigorated my passion for cooking and proven to me that even the most complicated-sounding recipes can be surprisingly achievable and incredibly rewarding.
I highly recommend this recipe to anyone, especially those, like me, who juggle multiple responsibilities and crave simple, healthy, and delicious meals. It's a recipe that's both practical and inspiring. And who knows, maybe it will even inspire you to embark on your own unexpected culinary adventures.
