So, I teased you with this picture five days ago, and I had originally planned on posting the recipe in a week or so. However, so many of you were so excited for the recipe that I caved and decided to post it early. I have to give the people what they want, and they want some Thai Chickpea Pizza on a delicious Cauliflower Sweet Potato Crust! 😉 If you are not excited for this recipe…well, you should be. It is by far one of my favorite recipes that I have shared with you, to date!
Thai Chickpea Pizza on a Cauliflower Sweet Potato Crust
For the Crust:
1 medium baked sweet potato, mashed
1 cup of riced cauliflower (click here for directions)
2 cloves garlic, minced
1 egg, beaten
1 egg white, beaten
1 cup part-skim mozzarella cheese
1/2 tsp baking powder
2 TB whole wheat flour
1/2 tsp dried basil
1 tsp ground oregano
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp cinnamon
For the Toppings:
water, for cooking
1 clove garlic, minced
1/2 red onion, diced
1 bunch green onions, sliced (2-3 TB reserved)
1/2 red bell pepper, diced
1 15 oz can of chickpeas, drained and rinsed (I used about 3/4 of the can)
1 cup peanut sauce, divided*
half carrot, shredded
*You can make your own peanut sauce, but I went the easy route and purchased a bottled peanut sauce from Whole Foods:
1. Preheat oven to 375 degrees F. Prepare pizza pan. I used a pizza crisper (with holes) and sprayed it lightly with EVOO cooking spray.
2. In a medium mixing bowl, combine all ingredients for the pizza crust. Mix until well-combined.
3. Scoop the crust mixture onto the pizza pan and spread it evenly into the shape of a pizza crust. Bake the crust for 25-30 minutes, or until it is crispy and golden brown. My crust baked for approximately 27 minutes.
4. While the crust is baking, line a medium saute pan with a thin layer of water. Heat the water over medium-high heat until very hot. Once hot, lower the heat to medium and add red onions, green onions (reserve 2-3 TB for topping), garlic, and red peppers. Cook for approximately 6-8 minutes, or until the vegetables have softened. Add additional water, as necessary, to prevent sticking.
5. Add chickpeas and 1/2 cup of peanut sauce to the onion, garlic, and pepper mixture. Lower the heat to medium-low and simmer for approximately 5 minutes, or until the chickpeas are heated through.
6. Top cooked pizza crust with remaining 1/2 cup of peanut sauce. Top with chickpea and vegetable mixture. Bake for approximately 5-7 minutes.
7. Top cooked pizza with shredded carrots and green onions.
I am telling you guys…this pizza is GOOD!
I am a huge fan of cauliflower pizza crusts and the addition of sweet potato to this crust compliments the sweetness of the peanut sauce so well. Many Thai pizzas are made with chicken, but utilizing chickpeas to make a vegetarian Thai pizza worked wonderfully. The textures and flavors in this pizza really worked!
Just look at the crispness of that crust! Trust me when I say that it tastes just as good as it looks…or maybe better! 😉
Now stop drooling over these pictures (like I am), and go make this tasty pizza pie!