PIZZA. It’s great. Really…I miss the traditional doughy-cheesy greasy goodness I can no longer eat without severely upsetting my stomach. But making my own pizza is a game changer. It’s definitely not the same, I’ll be the first to admit that. However, when you get creative with it like this Tikka Masala Pizza, eating pizza vegan-style can be delicious AND way more nutritionally valuable. Therefore, you’re not left with the tormenting “I shouldn’t have had that 3rd slice” guilt. No one wants that. And in my opinion, most pizza’s aren’t worth that feeling.
I’m sharing this vegan pizza recipe with you today because it’s still Meatless Monday even though I’ve gone back to eating meat. Aside from this week I was still incorporating meatless meals into my plan. This week, I just kept it simple and cooked 2 meals for both myself and Justin. Both contain meat. So does my breakfast I made. But I still enjoying plant-based meals from time to time and love to get creative with delicious whole foods and various cuisines.
Chicken Tikka Masala is my favorite dish. This sauce was a huge success for me – once I found the right blend and ratio of spices it’s my go-to for nearly every Indian dish I make. Simplifying curry happens often – instead of the fancy sauce I just throw in tomato paste and curry powder mainly. Sometimes I just don’t want to make a whole jar of sauce for something. The spinach, chickpeas and mushrooms on this pizza are all ingredients you see often in Indian cuisine, and they go great on a pizza! The crust was a really easy gluten-free spinach/quinoa crust from Simply Quinoa. It’s AMAZING. It’s doughy, packed with nutrients, and really simple to make with only a few ingredients. I highly recommend you try it. The only thing I changed about it was adding a little seasoning and nutritional yeast for a little flavor boost.
This pizza makes about 2-3 servings in my 9″ spring-form pan. I’ve made this crust twice and the first time I noticed something was sitting uneven in the oven so my crust was really thick for half the pizza, and really thin for the other half. My oven may be slightly crooked actually because the burners are the same way…The downside to living in a shitty apartment. But we all make do with what we have, right?
Tikka Masala Vegan Pizza
An Indian-inspired pizza with a base of Tikka Masala sauce, a gluten-free spinach and quinoa crust, and topped with roasted chickpeas, spinach and mushrooms. It's a delicious high protein, vegan and gluten-free dinner!
For the roasted chickpeas, drain and rinse them place them. Toss them in a little salt and turmeric and place on a foil-lined baking sheet. Bake on 350 for 15 minutes. Remove and stir then bake for another 15 minutes. At this point if they aren't crispy enough, continue baking and checking on them every 5 minutes or so until they're crispy enough to your liking.
Prepare pizza crust according to Simply Quinoa's directions (link in ingredients). You can mix it up while the chickpeas are cooking and even bake it while they are still in there, on a separate rack.
Spread the sauce on the prepared crust, top with chickpeas and your desired amount of mushrooms and spinach - note these do shrink when the pizza bakes.
Place the pizza back in the oven again for another 5-10 minutes, until mushrooms and spinach have cooked enough.
Nutrition Facts (1/3 of pizza): Calories: 379, Fat: 14g, Carbs: 51g, Protein: 14g