Curried Potato Pizza with Cauliflower Chickpea Crust

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A couple of weeks ago, I was contacted by Aya, the owner of Healthy Appetite, in hopes of a collaboration. I was really excited and totally wanted to do it.

So, we planned on what kind of recipe we could make, and Aya came up with the idea of making a CURRIED PIZZA, which was absolutely mind blowing and awesome, because I have not really seen it been done before.

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I don’t know what got me thinking of mixing cauliflower with garbanzo and fava flour and creating a really delicious, gluten free crust. OMFG THIS TURNED OUT SO WELL!

It’s funny that about 90% of the time, I take the photos and not even know what the food tastes like, cos I can’t ruin it, right? Rarely have I actually made something that I really didn’t like the taste of, and I usually record the recipe very exact while I cook.

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How do I manage to get it not to blow up in my face? I think I think baking is the only thing that can really go wrong, as I don’t think I’ve had much problems with stir fries or anything cooking on the stove, it’s only the baking ones that require attention, like how much water vs flour you should put. I think eventually, you learn by feeling it. You know that the dough will become a certain baked thing depending on how it feels. If it’s able to form into a ball without falling apart, then it will probably be bread-like. If it’s liquidy, then it will be more like a cake.

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But anyway for this recipe, I blended the cauliflower with my Vitamix and made it all mushy. That way, I didn’t need to do the steaming to get rid of the water (that just took too long and was really annoying to do each time). Since this is so much easier/faster, expect more cauliflower recipes in the future.

I decided to add some garbanzo and chickpea flour because I thought a dough with just cauliflower would not be enough for me. I’m so glad I did because it turned out really nice and crusty.

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Curried Potato Pizza with Cauliflower Chickpea Crust

Potato Curry
2 Russet potatoes, finely diced
10 baby carrots
1 tablespoon extra light olive oil
1 small yellow onion
2 cloves garlic
2 ripe Roma tomatoes
2 mushrooms
1/3 cup cauliflower juice (squeezed from cauliflower crust)
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon turmeric
1/2 teaspoon mustard seed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ginger
A sprinkle of ground pepper
A pinch of red pepper flakes

Cauliflower Crust
1 medium cauliflower head
1 flax egg (1 tablespoons flaxseed & 1 tablespoons water)
1/2 cup & 2 tablespoons garbanzo and fava flour
1/4 cup nutritional yeast
2 tablespoons potato starch
2 tablespoons tapioca starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon baking powder
1/2 teaspoon curry powder
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
A few sprinkles fresh ground pepper

Pizza
1 teaspoon extra light olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A pinch of red pepper flakes
A few sprinkles Himalayan/sea salt
1/3 cup vegan cheese (I used Daiya)

To make the Curry: Add a tablespoon of extra light olive oil in the frying pan and add the onion and garlic. Turn the heat to medium high and saute for 15 minutes until the onions have slightly browned. Be sure to stir a lot so it doesn’t burn.

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Meanwhile, peel and dice the russet potato into very fine cubes. Then, chop the baby carrots into small coins. Put them both in a saucepan and add enough water to cover it. Cook on high heat and boil for about 12 minutes till the potatoes are sort of soft. Once done, drain out all the water.

Dice the tomato and mushroom while you’re waiting. Toss the tomatoes in the saucepan after 15 minutes and saute for about 8 minutes.

Add the mushrooms, potato, carrots and cauliflower juice. Stir for about a minute. Then, add all the remaining ingredients, including the curry powder, garlic powder, onion powder, salt, turmeric, mustard seed, cumin, coriander, ginger, pepper and red pepper flakes.

Stir and let it cook for another 10 minutes and turn the heat off.

To make the Crust: Chop the cauliflower into small florets and put it in a high speed blender. Make it into a semi puree, so not completely a mush but a lot more finely ground than “cauliflower rice”. That way, it will release more water without heating it up.

Meanwhile, make the flax egg by combining a tablespoon of ground flaxseed.

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Spoon the cauliflower mash into a cheesecloth and squeeze out as much juice as you can from the cauliflower. Do not throw this out, you will need it for the curry!

Spoon the dry cauliflower mixture into a large bowl, and add the garbanzo and fava flour, nutritional yeast, potato starch, tapioca starch, garlic powder, onion powder, baking powder, curry powder, salt, turmeric, cumin, pepper and the flax egg you mixed earlier. Stir and allow it to form a dough.

Preheat oven to 350°F (176°C)

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Grease a round pizza tray (mine had holes in it, ones without holes may take different times to cook) and press the dough onto the tray, making a flat, round circle.

Bake it in the oven for about 10 minutes.

Assembling the Pizza: Once the pizza crust has been baking for 10 minutes, take it out.

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Brush the olive oil on the base, then sprinkle the smoked paprika, garlic powder, red pepper flakes and salt. Add a small amount of vegan cheese on the bottom, then spoon out about 1 1/2 cups of curry you made earlier evenly on the top of the pizza (You can eat the remaining curry as it is). Finally, add the remaining vegan cheese on top.

Bake it in the oven on 350°F (176°C) for about 15 minutes. Note: If you have a baking tray without holes, it will probably take longer to cook.

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Curried Potato Pizza with Cauliflower Chickpea Crust
Serves: 2
 

Ingredients
Potato Curry
  • 2 Russet potatoes, finely diced
  • 10 baby carrots
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion
  • 2 cloves garlic
  • 2 ripe Roma tomatoes
  • 2 mushrooms
  • ⅓ cup cauliflower juice (squeezed from cauliflower crust)
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon mustard seed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ginger
  • A sprinkle of ground pepper
  • A pinch of red pepper flakes
Cauliflower Crust
  • 1 medium cauliflower head
  • 1 flax egg (1 tablespoons flaxseed & 1 tablespoons water)
  • ½ cup & 2 tablespoons garbanzo and fava flour
  • ¼ cup nutritional yeast
  • 2 tablespoons potato starch
  • 2 tablespoons tapioca starch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • ½ teaspoon curry powder
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • A few sprinkles fresh ground pepper
Pizza
  • 1 teaspoon extra light olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • A pinch of red pepper flakes
  • A few sprinkles Himalayan/sea salt
  • ⅓ cup vegan cheese (I used Daiya)

Instructions
  1. To make the Curry: Add a tablespoon of extra light olive oil in the frying pan and add the onion and garlic. Turn the heat to medium high and saute for 15 minutes until the onions have slightly browned. Be sure to stir a lot so it doesn’t burn.
  2. Meanwhile, peel and dice the russet potato into very fine cubes. Then, chop the baby carrots into small coins. Put them both in a saucepan and add enough water to cover it. Cook on high heat and boil for about 12 minutes till the potatoes are sort of soft. Once done, drain out all the water.
  3. Dice the tomato and mushroom while you’re waiting. Toss the tomatoes in the saucepan after 15 minutes and saute for about 8 minutes.
  4. Add the mushrooms, potato, carrots and cauliflower juice. Stir for about a minute. Then, add all the remaining ingredients, including the curry powder, garlic powder, onion powder, salt, turmeric, mustard seed, cumin, coriander, ginger, pepper and red pepper flakes.
  5. Stir and let it cook for another 10 minutes and turn the heat off.
  6. To make the Crust: Chop the cauliflower into small florets and put it in a high speed blender. Make it into a semi puree, so not completely a mush but a lot more finely ground than “cauliflower rice”. That way, it will release more water without heating it up.
  7. Meanwhile, make the flax egg by combining a tablespoon of ground flaxseed.
  8. Spoon the cauliflower mash into a cheesecloth and squeeze out as much juice as you can from the cauliflower. Do not throw this out, you will need it for the curry!
  9. Spoon the dry cauliflower mixture into a large bowl, and add the garbanzo and fava flour, nutritional yeast, potato starch, tapioca starch, garlic powder, onion powder, baking powder, curry powder, salt, turmeric, cumin, pepper and the flax egg you mixed earlier. Stir and allow it to form a dough.
  10. Preheat oven to 350°F (176°C)
  11. Grease a round pizza tray (mine had holes in it, ones without holes may take different times to cook) and press the dough onto the tray, making a flat, round circle.
  12. Bake it in the oven for about 10 minutes.
  13. Assembling the Pizza: Once the pizza crust has been baking for 10 minutes, take it out.
  14. Brush the olive oil on the base, then sprinkle the smoked paprika, garlic powder, red pepper flakes and salt. Add a small amount of vegan cheese on the bottom, then spoon out about 1½ cups of curry you made earlier evenly on the top of the pizza (You can eat the remaining curry as it is). Finally, add the remaining vegan cheese on top.
  15. Bake it in the oven on 350°F (176°C) for about 15 minutes. Note: If you have a baking tray without holes, it will probably take longer to cook.

 

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