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Curry Cauliflower Pizza
Recipe:
Ingredients
Cauliflower pizza crust:
4 tbsp chia seeds ground
8 tbsp water
2 cups cauliflower shredded (approx. 1/2 cauliflower)
1/2 cup almond meal
1/2 cup gluten-free flour
2 tbsp nutritional yeast
2 tbsp curry powder
2 cloves garlic
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
Toppings:
1/2 cup hummus
1 beetroot cooked, thinly sliced
1 avocado thinly sliced
1/2 cup brussels sprouts shredded
pomegranate seeds to sprinkle
sea salt pinch
pepper pinch
Curried Chickpeas
1/2 cup chickpeas
1 tbsp olive oil
1/4 tsp curry powder
1/8 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp sea salt
1/8 tsp pepper
Instructions
Preheat oven to 400F/200C. Make chia egg by mixing 4 tbsp ground chia seeds to 8 tbsp water, let absorb for at least 5 minutes. In a food processor pulse cauliflower until it's shredded and flour-like, (I like to do this in two batches). Then add cauliflower to a large mixing bowl with chia egg, almond pulp, flour, nutritional yeast, curry powder, chopped garlic, onion powder, sea salt and pepper. Knead with your hands to create a large doughy ball.
Transfer dough to a pizza stone, or baking tray lined with parchment paper, and roll out the dough until it's approx. 1/4 inch thick.* Bake in the oven for 40 minutes, or until golden.
In a mixing bowl add chickpeas, oil, curry powder, paprika, and cayenne pepper. Mix to combine. Add sea salt and pepper to taste.
Spread curry cauliflower crust with hummus leaving approx. 1-inch for the crust. Top with sliced beetroot, and avocado. Sprinkle with curried chickpeas, brussels sprouts, pomegranate seeds, sea salt and pepper.
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