Almond Crusted Masala Chickpea Pizza With Coconut Tomato Sauce


Recipe Intro From edgarraw

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Almond Crusted Masala Chickpea Pizza with Coconut Tomato Sauce

Serves 4

Almond Meal Crust:
2 cups of homemade almond meal (completely dry)
1/2 a cup of oat flour (plus 2-3 tbsp more if needed)
1/4 of a cup of nutritional yeast
2 tbsp of garlic powder
2 tbsp of onion powder
1/4 of a cup of chia seeds
1 cup of water
1 tbsp of dried oregano
1 tbsp of dried basil
2 tsp of pink salt

Preheat oven at 400 F degrees.
In a small bowl add your 1/4 of a cup chia seeds and 1 cup water and mix well. (Let it sit for 15 minutes or so)
Into a large bowl add your crust ingredients (except chia seeds and water) and knead with your hands until mixed thoroughly. Then add your soaked chia seeds and knead again.
Make into a large ball and cut in half. Let this sit for 1 hour in the fridge just so it firms up a bit more.
When making the pizza crust add some oat flour to the surface and roll.
Take a cooking sheet and layer parchment paper, add your pizza crusts.
Bake for 30-35 minutes, before the time hits 25 minutes check on your crusts to make sure they aren't ready yet. If they are ready just take them out early and top them with your sauce and toppings.

Coconut Tomato Sauce:

1/2 a cup of diced white onion

8 cloves of garlic (or 4-5 if you don’t like to much garlic)

1 cup of canned tomatoes

1/3 of a cup of coconut cream (full fat)

Half a cup of water

1 tsp of dried oregano

3-4 tbsp of nutritional yeast

2 tbsp of apple cider vinegar

1 tbsp of turmeric powder

1 tsp of black pepper

1 tsp of cayenne (optional)

2 tbsp of Tamari soy sauce (or to taste)


Stir fry your onions with some water for 5 minutes, turn off heat then add your garlic.

Turn on heat again add your finely cut your Roma tomatoes (or blitz them in a blender) and cook for 6-8 minutes (until water evaporates), add your half a cup of water then let it simmer for about 4-6 minutes. Turn off heat.

Blend the mixture in a high-speed blender for 1 minute or so and put it back into your pot.

Then add your coconut cream and your seasons let it simmer until the sauce is thick and creamy. . .

Chickpea Masala

1 cup of chickpeas

1 tsp of Tamari soy sauce

1-3 tbsp of water

1/4 of a cup of fresh parsley 1 tbsp of garam masala

1 tsp of cumin

A dash of ginger


Saute chickpea and seasons on a frying pan till brown in coloration. And set aside.