This year on my personal blog I feature a new color each month to highlight the beautiful rainbow of foods we have in the vegan diet. Cooking by Color has been so much fun and even had me trying new vegetables like kohlrabi for the first time. Last February we featured white! This pizza turned out to be one of the most popular recipes on my blog. What is the most beautiful white food you can think of? Cauliflower is unique and tasty but there are only so many things you can do with it. I bought one and then I pondered. What the heck can I make with this? Stir-fry, curry, roasted, as steaks, buffalo-style, pizza crust, as rice in sushi, as bulgur in tabouli. You see cauliflower in a lot of traditional Indian dishes so I ended up going with a cauliflower pizza crust with a delicious mung bean and cauliflower curry topping. Cauliflower pizza crusts were all the rage on the blogsphere last year and as usual I am late to the party! This recipe has many parts and takes a bit more time than the average pizza crust. But believe me, it's worth it. This has got to be one of the tastiest recipes I've made in a long time. I couldn't stop eating the crust just by itself (bottom right image is hiding the huge chunk I took out, which continued to grow and resulted in me cutting 3 inches off the side of the pizza LOL!). So I got the idea for a cauli pizza crust from Happy Go Lucky and Veggie Fixation. I kept mine pretty simple, but the addition of minced ginger was phenomenal! Word to the wise, use a food processor to chop the cauliflower. I grated mine and it was a pain and took forever. As I did the grating the large florets that fell off ended up going into the topping (as seen in the top right photo). Don't forget to save some cauliflower for the topping! Now onto the topping of the pizza. I'm a big fan of Indian food and as you can see from the Indian pizza in my cookbook, Blissful Bites, figured it would be a good idea for this cauliflower crust. I took a look in my pantry and low and behold I had black mung beans! Boy was I excited to feature this beautiful black legume. Have you tried them before? You are welcome to use the usual green mung beans if you can't find black. Chef Notes: * This recipe has many steps so you are welcome to used canned mung beans or lentils to save time or skip them all together. * The crust is gluten free. It doesn't hold together like a dough crust does so eat it with a fork. If you are not gluten-free you can change the almond meal to wheat flour to get a more solid, traditional crust.
Cauliflower Crust Pizza With Black Mung Bean Curry [Vegan]
- 1 large head cauliflower
- 1/4 cup almond meal
- 1/4 cup oat flour
- 2 tablespoons ground chia seeds mixed with 4 tablespoons water
- 1 tablespoon nutritional yeast
- 2 teaspoons minced ginger
- 1/4 teaspoon sea salt
- 1 cup black mung beans, soaked 2 hours
- 1 inch piece kombu
- 1/2 tablespoon coconut oil or 1/4 cup veggie broth
- 1 cup diced onion
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garlic powder
- Remaining cauliflower, in small florets
- 1/2 cup chopped carrot
- 1/4 cup water
- 1 tablespoon tamari
- 1/2 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 5 dried apricots, chopped
- 1/2 cup chopped cilantro
- Take 3/4ths of the head of cauliflower and grate it into a large bowl. Same the remaining 1/4th for the topping by cutting it up into small florets and placing in a bowl. Or save yourself time and pulse the 3/4th amount in a food processor until grated but not a paste. (I cut the whole thing into large chunks and as I grated the bigger florets that fell off ended up being the 1/4th that went into my topping)
- Preheat oven to 400 degrees F. Place grated cauliflower in a large bowl and mix with the remaining ingredients until well combined. Make sure that the gelled chia is mixed thoroughly into the cauliflower. Use your hands to knead it all together. Spread out cauliflower onto a cookie sheet lined with parchment paper or a silicon mat. Carefully form a rectangle about 1/4-1/2 inch thick. You don't want it too thin or it will fall apart. Bake for 30 minutes. Meanwhile make your topping.
- Heat up oil or broth in the pressure cooker (or saucepan) and saute onion with spices for a few minutes. Drain soaked mung beans and add them along with water to cover (or more for regular stove-top cooking). Lock lid in place and bring to pressure (or bring to boil and cover). Simmer according to manufacturers instructions (or cook until tender). Drain and remove kombu. Season with a little sea salt.
- Meanwhile, heat up skillet and add remaining cauliflower and all ingredients for Spiced Cauliflower, except cilantro. Bring to a boil, then simmer with lid on until cauliflower is tender, about 10 minutes. Stir occasionally. Check on your mung beans.
- To assemble: Spread a layer of mung beans along with pizza crust. Sprinkle the cauliflower across the top of the mung beans and garnish with chopped cilantro.