Chickpea Quinoa Chard Pizza topped with Roasted Cauliflower and grape tomatoes. vegan glutenfree nutfree

Say hello to this Sprouted chickpea, Quinoa, Chard, garlic Crust topped with Cauliflower marinated in tomato sauce and grape tomatoes. This Pizza is loosely inspired by the uber healthy Brendan's Chickpea Curry Pizza. You can substitute the quinoa with sunflower seeds or other sprouted seeds of choice.

This crust is glutenfree, nut free, allergen-free. Use sunflower seeds or other seeds to make it grain free. Though Quinoa is a pseudo grain, you can as well change it up! The Crust is delicate so keep it a bit thick. Find more healthy and whole ingredient recipes in Brendan Brazier's book Thrive Foods with 200 plant based recipes for peak health, which you can get on the Giveaway post. His book Giveaway is open until Wednesday April 25 midnight PST! Just leave me a comment to enter on Brendan's interview post here!

In other news, I found a tiny mention of my Doritos Spice mix on Oprah.com's blog section!. How cool is that!!.. :D Smiling away here!

To Sprout Quinoa, rinse a couple of times and keep overnight in double the amount of water. Drain and rinse every 6-8 hours after that until required sprout length. Similar process to sprout Chickpeas/garbanzo beans. Rinse once and soak in triple the amount of water overnight. Drain and rinse every 6-8 hours.

Another delicious pizza posted earlier.. Chana Masala Hummus, Bell peppers, tomatoes on a Rustic Wheat bread.

Crust partially done and loaded. Pictured below.

Ingredients: makes one 8-9 inch round

1 cup sprouted or cooked chickpeas(I used sprouted over 1.5 days)

1/2 cup sprouted or cooked Quinoa(I used Alter Eco rainbow Quinoa, sprouted over 1 day)

1 cup chopped Chard or Kale

2 Tablespoons organic oil of choice(I used 1 Tbsp virgin coconut and 1 Tbp extra virgin olive oil)

1/2 teaspoon cumin powder

1/2 teaspoon salt or to taste

2 cloves of garlic

1/2 teaspoon Chana masala spice blend(also called chole masala in Indian stores) or Garam masala or curry powder

1 dried red chili or to taste or skip

Toppings:

1/2 -2/3 cup small cauliflower florets

1/3 cup Grape tomatoes

Chopped cilantro(optional, I cant imagine anything chickpea without some cilantro:))

Sauce:

1 medium tomato

1 garlic clove

spices and herbs of choice (I added cumin, ginger powder, chopped cilantro, lemon juice, salt, pepper)

1 teaspoon olive oil

Or use other fave sauces like marinara, pesto.

Method:

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 1/4 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!

This Pizza is heading to Ricki's Wellness weekend. , Hearth and Soul blog hop, Slightly Indulgent Tuesdays, Glutenfree Wednesdays, Allergy Free Wednesdays. Ellas' Protein Friday Potluck