Curry Cauliflower Pizza

An american favourite meets Middle Eastern with this Curry Cauliflower Pizza! It’s made with a curry infused cauliflower pizza crust, then spread with garlicky hummus for the sauce, thinly sliced beetroot, avocados, brussels sprouts, pomegranate and oven-roasted curried chickpeas. Because I believe in a world of inclusivity; and that we should combine cultures, not pit them against each other.

Let me begin by saying that I often don’t like to express my political views publicly. I’m not a studied politico; knowing the ins and outs of world powers, government practices and fear mongering. But as of recent U.S. news I’m finding it harder and harder to ignore my political views, and stay quiet among the executive orders taking place. Because these executive orders, with their targeted religious bans, is one I feel very strongly about.

 

I am Canadian born and raised, now an expat living in France. My parents immigrated to Canada from England in their mid 20s. And prior to this my dad had immigrated to England from Uganda. He was born  and raised in Uganda, but was forced to leave his country under the ruling of Idi Amin, who had ordered the expulsion of Asian minorities.

I could write a novel about my parents’ life events, but will stop it here for now (after all, you opted-in to hear about food, not to hear me on my soapbox as I sort through mixed emotions). But I will say that hearing my parents stories; my dad under an oppressive Ugandan ruler, the racism he encountered after migrating to England, and the struggles of both my parents as new immigrants to Canada drives me to speak out about the racism and xenophobia taking place today.

In addition I’m empowered to speak out as a Canadian, who was born and raised to believe it’s our differences that makes our nation unique. We pride ourselves in being a cultural mosaic that accepts and understands the power of difference for a vibrant and creative culture. And as a foodie I see it best displayed through the fusion food community in Canada, which learn from each other to create and combine fascinating dishes. Plates that blend and borrow, and fulfill our lives with richness and diversity.

And so today I’m bringing you this Curried Cauliflower Pizza. It’s my contribution to the blending and borrowing to create a culturally charged dish. It’s a tiny slice of proof that it’s better when we’re together….. Yeah, it’s always better when we’re together. 😉

This American favourite starts with a cauliflower pizza crust infused with curried spices, then I’ve spread on a layer of hummus for a middle-eastern “sauce,” topped it with sliced beetroot and avocado, sprinkled with pomegranate and oven roasted curried chickpeas. The flavour medley when combined is pure joy. And gives me a little spark of hope that differences when united can lead to beautiful outcomes. I hope you love this cultural blend as much as I do. And let me know what cultural fusion dishes you like to enjoy. It would be a pleasure to hear your thoughts. After all, let’s not forget this American favourite descends from Italian origin. 😉

That’s all for now. Peace and love. xx


Print Recipe
Curry Cauliflower Pizza
This recipe is one of my most unique dishes to date. It’s a Middle Eastern inspired dish turned pizza. Made with cauliflower for the crust. The crust is infused with curried spices, then spread with hummus for the sauce, and topped with beetroot, avocados, brussels sprouts, pomegranate and chickpeas.
Prep Time 40 minutes
Cook Time 35 minutes
Servings
4 people
Ingredients
For the curried cauliflower pizza crust:
  • 4 tbsp carrot, grated
  • 8 tbsp water
  • 2 cups shredded cauliflower (approx. 1/2 cauliflower)
  • 1/2 cup (85g) almond meal*
  • 1/2 cup buckwheat flour, or gluten-free flour
  • 2 tbsp nutritional yeast
  • 2 tbsp curry powder
  • 2 garlic cloves, diced
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the toppings:
  • 1/2 cup hummus
  • 1/2 cup Curried Chickpeas (see recipe below)
  • 1 beetroot, cooked, thinly sliced
  • 1 avocado thinly sliced
  • 5-6 leaves brussels sprouts leaves peeled
  • pomegranate seeds, to sprinkle
  • fresh parsley, to sprinkle
  • sea salt and pepper
For the Curried Chickpeas
  • 1/2 cup chickpeas
  • 1 tbsp olive oil
  • pinch curry powder
  • pinch smoked paprika
  • pinch cayenne pepper
  • sea salt and pepper to taste
Prep Time 40 minutes
Cook Time 35 minutes
Servings
4 people
Ingredients
For the curried cauliflower pizza crust:
  • 4 tbsp carrot, grated
  • 8 tbsp water
  • 2 cups shredded cauliflower (approx. 1/2 cauliflower)
  • 1/2 cup (85g) almond meal*
  • 1/2 cup buckwheat flour, or gluten-free flour
  • 2 tbsp nutritional yeast
  • 2 tbsp curry powder
  • 2 garlic cloves, diced
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the toppings:
  • 1/2 cup hummus
  • 1/2 cup Curried Chickpeas (see recipe below)
  • 1 beetroot, cooked, thinly sliced
  • 1 avocado thinly sliced
  • 5-6 leaves brussels sprouts leaves peeled
  • pomegranate seeds, to sprinkle
  • fresh parsley, to sprinkle
  • sea salt and pepper
For the Curried Chickpeas
  • 1/2 cup chickpeas
  • 1 tbsp olive oil
  • pinch curry powder
  • pinch smoked paprika
  • pinch cayenne pepper
  • sea salt and pepper to taste
Instructions
  1. 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, buckwheat flour, nutritional yeast, curry powder, chopped garlic, onion powder, sea salt and pepper. Knead with your hands to create a large doughy ball.
  2. 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 30 minutes, or until golden.
  3. In a mixing bowl add chickpeas, oil, curry powder, paprika, and cayenne pepper. Mix to combine. Add sea salt and pepper to taste.
  4. Spread curry cauliflower crust with hummus leaving approx. 1-inch for the crust. Top with sliced beetroot, and avocado. Sprinkle with curried chickpeas, brussels sprout leaves, pomegranate seeds, parsley, sea salt and pepper.
Recipe Notes

*Almond meal is the leftover almond pulp after making homemade almond milk. Instead of tossing the pulp, use it as almond meal in this recipe. It can be damp when using; there's no need to dry it out, or pre-bake it. Just try to get out as much of the milk as possible when making nut milk, as I'm sure you will because who wants to miss even an ounce!

**Tip for the dough: After transferring the dough to parchment paper begin flattening it with your hands. Flatten dough to be about 2-3 inches thick. Then layer a piece of parchment paper over top of the dough and set your rolling pin on top. Roll pin overtop of the parchment paper to flatten the dough until is 1/4 inch thick. (The top layer of parchment paper will stop the dough from sticking to the rolling pin). Peel off the paper and you're left with a thin flatbread crust ready to bake

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE 

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