Curry chickpea + corn pizza with creamy garlic tahini sauce tomato, red onion, cilantro
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flavor-packed, fiber-loaded, freakin delicious pizza. made two for my fam and they were devoured in a matter of minutes 🙃 recipe is below! if you want to see the process check out my story
1 15 oz can chickpeas
1/3 cup corn (i used frozen)
1 tsp curry powder
1/4 tsp ground turmeric
1/4 tsp sea salt
dash of olive oil
Rinse and drain chickpeas. Add all ingredients to a bowl and toss until chickpeas are thoroughly coated. Set aside.
2 roma tomatoes, sliced thinly
1 small red onion, sliced thinly
handful of cilantro, chopped.
GARLIC TAHINI SAUCE
5 tbsp tahini
1 small clove garlic, minced
1.5 tbsp lemon juice
2-3 tbsp water
1/4 tsp ground cumin
salt and black pepper to taste
Whisk together first four ingredients until combined. Add water, a tablespoon at a time, whisking until sauce reaches desired consistency. Add spices and salt to taste.
1 lb vegan pizza dough (I used @traderjoes)
1/2 tbsp olive oil
Preheat oven to 425F (220C). Spread/roll crust thinly onto the baking sheet, and brush with olive oil. Add tomato slices, chickpea and corn mixture, and red onion. Drizzle with tahini sauce (reserve other half for serving). Bake for 15-20 minutes, until crust is crispy brown on the outside. Garnish with cilantro and more of the tahini sauce.