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We love plant-based pizzas – especially with creative toppings like this! ? Who’s excited to try this Curry chickpea & corn pizza for dinner?⠀
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Recipe ✨⠀
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.⠀
.⠀
OTHER TOPPINGS⠀
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.⠀
.⠀
CRUST⠀
1 lb vegan pizza dough⠀
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. Enjoy!
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