Chickpea Quinoa Chard Pizza Crust with Roasted Cauliflower
- 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
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.
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!
