As I made this pizza, I recalled all of the pizza-related memories of my childhood. That’s one of the beautiful aspects of food – great food often brings back great memories. My dad would often make homemade pizza for us, using a package crust mix, tons of meat and veggie toppings, and even more cheese. The result was a treat we all drooled for, and always fought over the leftover pieces. When it wasn’t homemade, we’d sometimes go out for pizza as a family prior to doing the weekly grocery shopping. And on the weekend days we spent on the boat, we were too beat to cook anything afterward and normally picked up a pizza on the way home, to sit in the air conditioning and cool off.
I hope to continue making pizza memories. And I don’t think I’ll be forgetting this specific pizza anytime soon. Craving both a curry dish AND pizza for dinner, I decided to combine the two into one meal. A beer-filled whole wheat crust cradles a coconut tomato sauce, and is topped with roasted curried chickpeas and vegetables. For the non-vegans, a few shavings of parmesan cheese finish it off for a pizza that can’t be beat. The combination of sweet, savory and umami shine through in this pizza.
Curried Chickpea Pizza with Coconut Tomato Sauce and Whole Wheat Beer Crust
- 1-1/2 tsp active yeast
- 3/4 C warm water
- 1/4 C lukewarm beer
- 1 tbsp melted coconut oil
- 1 tbsp honey
- 2 C whole wheat flour
- 1 C all purpose flour + more for kneading
- 2 tbsp cornmeal, for the pan
In the bowl of your stand mixer, combine yeast, warm beer and warm water. Let dissolve completely.
Mix in the melted oil and honey.
Using the hook attachment, mix in flour one cup at a time. Let the mixer knead the dough for you, about 5 minutes. Alternatively: mix in flour with a spoon and knead by hand if you want an arm workout ;)
Grease a bowl and place the dough inside; cover with a tea towel and set in a warm place to rise, for at least one hour.
While the dough rises, turn on the oven to 475°. Place the pizza pan or stone that you’ll use into the oven on the bottom rack. This will ensure the pan and oven are the same temperature when you bake the pizza.
Curried Chickpeas & Veggies:
- 1 15 oz can chickpeas, rinsed & drained
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 jalapeño, diced
- 2 tbsp melted coconut oil
- 1 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tsp chili flakes
- 1/2 tbsp chili powder
- 1/2 tbsp parsley
- Salt & pepper
With the dough rising and the oven on, make the roasted curried Chickpea & veggie topping.
Combine all the veggies and chickpeas in a bowl. Pour over with melted oil and add all the spices. Mix well to coat completely.
Line a small baking sheet with foil and spray with PAM. I really like the coconut oil variety. Spread out the spiced veggie mixture and roast on the middle rack for 35 minutes.
Remove from oven, but keep the oven on.
Coconut Tomato Sauce:
Makes 2 cups sauce
- 1 28 oz can whole stewed tomatoes – drain the juice!
- 1/4 C canned coconut milk
- 1 tsp garlic powder
- Salt & pepper
Prep the sauce with the veggies roast.
Add to the jug of your blender the tomatoes, coconut milk and spices. Puree until smooth.
Using a fine mesh sieve, separate the tomato seeds from the sauce. This will make it thick and delicious. Discard the seedy pulp.
To make the pizza:
1. Roll out dough to your preferred thinness.
2. Remove the heated pan or stone from the oven and sprinkle lightly with cornmeal.
3. Place the rolled out dough onto the pan.
4. Spread sauce on top, using as much as you prefer.
5. Spoon the roasted veggies on top to cover completely.
6. Optional: sprinkle shavings of parmesan cheese on top.
7. Bake at 475° for 10 minutes on the middle rack.
8. Remove from oven and let cool for a few minutes before slicing into 8 pieces.