Corn and Chickpea Pizza with Garlic Tahini Sauce
Ingredients
- 1 15 oz can chickpeas
- 1/3 cup corn
- 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 all ingredients to a bowl and toss until chickpeas are thoroughly coated. Set aside.
Whisk together the first four ingredients of the tahini sauce until combined. Add water a tablespoon at a time, whisking until sauce reaches desired consistency. Add spices and salt to taste.
Preheat oven to 425F (220C). Spread or roll crust thinly onto the baking sheet and brush with olive oil. Add tomato slices, chickpea and corn mixture, and red onion. Drizzle with tahini sauce, reserving some for serving. Bake for 15-20 minutes until crust is crispy brown on the outside. Garnish with cilantro and more of the tahini sauce.
