Creamy Garlic Tahini Chickpea and Corn Pizza
Ingredients
- 1 15 oz can chickpeas
- 1/3 cup corn (i used frozen)
- 1 tsp curry powder
- 1/4 tsp ground turmeric
- 1/4 tsp sea salt
- dash of olive oil
Toppings
- 2 roma tomatoes
- 1 small red onion
- handful of cilantro
Tahini sauce
- 5 tbsp tahini
- 1 small clove garlic
- 1.5 tbsp lemon juice
- 2-3 tbsp water
- 1/4 tsp ground cumin
- salt and black pepper to taste
Crust
- 1 lb vegan pizza dough
- 1/2 tbsp olive oil
Preparation
Rinse and drain chickpeas. Add chickpeas, corn, curry powder, turmeric, salt, and olive oil to a bowl and toss until thoroughly coated. Set aside.
For the garlic tahini sauce: Whisk together tahini, minced garlic, lemon juice, and water until combined. Add water a tablespoon at a time until desired consistency is reached. Then add ground cumin, salt, and black pepper to taste.
Preheat oven to 425F (220C).
Spread or roll the vegan pizza dough thinly onto a baking sheet and brush with olive oil.
Add tomato slices, the chickpea and corn mixture, and red onion slices.
Drizzle with the tahini sauce, reserving some for serving.
Bake for 15-20 minutes until the crust is crispy and brown on the outside.
Garnish with chopped cilantro and more of the tahini sauce before serving.
