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Kale & Crispy Chickpea and Caramelized Onion Pizza

Garam Masala -

Kale & Crispy Chickpea and Caramelized Onion Pizza

Prep Time: 35 minutes

Cook Time: 40 minutes

Note: All ingredients in blue are available at alcoeats.

INGREDIENTS

Sweet Potato Crust

 Ingredients Quantity
Sweet potatoes (peeled & diced) 4 large
Almond flour 1/2 cup
Gluten free all purpose flour 1 3/4 cup
Salt 1/2 tsp
Apple cider vinegar 1 tbsp.
Olive oil 1 tbsp.
Flax egg 1
Flaxseed meal 1 tbsp.
Water 2.5 tbsp.
Garlic powder 1/4 tsp
Oats 1/4 cup

 

Toppings

 Ingredients Quantity
Kale pesto As needed
Kale, (separate from what is used in the the pesto) 2 - 3 stalks
Red onion 1
Fresh cilantro As needed
Avocados 1 - 2
Crispy tandoori masala chickpeas As needed
Vegan parmesan cheese As needed


Kale Pesto

 Ingredients Quantity
Kale leaves 2 cups
Lemon juice 2 tbsp.
Garlic (minced) 1 tbsp.
Olive oil 1/4 cup
Raw walnuts 1/3 cup
Salt + pepper pinch


Crispy Tandoori Masala Chickpeas

 Ingredients Quantity
ALCO Garam Masala 2 tsp
Chickpeas/garbanzo beans, (drained) 1 can
Tandoori masala 2 tbsp.
Olive oil 1 tbsp.
Salt + pepper pinch


Vegan Parmesan Cheese

 Ingredients Quantity
Raw cashews 3/4 cup
Garlic powder 1/4 tsp
Salt 3/4 tsp
Nutritional yeast 3 tbsp.


METHOD

  1. Preheat your oven to 400 degrees.
  2. Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through
  3. While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza)
  4. In the same food processor/blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth
  5. Make your flax egg by placing 1 tbsp. flaxseed meal + 2.5 tbsp. water in a small bowl and let it sit to thicken up

MAKE YOUR SWEET POTATO CRUST:
  1. Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all ingredients except for the 2 flours until smooth
  2. Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough
  3. Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands
  4. Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes
** If the dough is sticky, add more flour
PUT YOUR PIZZA TOGETHER
  1. Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese + red onion + chickpeas (as many as you desire) + fresh kale leaves and put the pizza back in the oven for 5-10 minutes
  2. To finish, top with fresh cilantro leaves + sliced avocado

NOTE:

  1. if you like crispier crust, turn on the broiler for about 5 minutes to crisp it up, but be careful not to burn it!

  2. While your crust is baking, rinse and drain your chickpeas and set them out onto a paper towel, pat dry. Let them air dry for a few minutes while you make your vegan parmesan cheese

  3. In a medium bowl, add your chickpeas + oil + tandoori masala seasoning, stir to coat the chickpeas thoroughly

NOTE: (if making your own tandoori masala)

  1. whisk together 3 tbsp. ALCO Cumin Powder + 2 tbsp. garlic powder + 2 tbsp. ALCO Kashmiri Powder + 3 tsp ginger + 2 tsp ALCO Coriander Powder + 2 tsp cardamom

  2. Pour your chickpeas out onto a parchment lined baking sheet and bake for about 15 minutes

  3. Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes

    - Recipe By