Ayurvedic naan pizza
This pizza features an easy flatbread topped with avocado spread and spiced, roasted vegetables.
Servings: 5 people
Calories: 500kcal
Ingredients
- 4 naan flatbreads see above for recipe
- 2 avocados
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 2 tbsp fresh lime juice
- 2 tbsp ghee or coconut oil
- 400 g chickpeas canned and rinsed
- 200 g cauliflower
- 2 tbsp garam masala
- 1 tsp smoked paprika powder
- 1 tsp cumin
Toppings:
- fresh coriander
- thinly sliced red onions
- fresh lime juice
- thinly sliced chili peppers
Instructions
- Preheat oven to 200C (fan oven)
- Melt the ghee in a large glass bowl in the microwave. Cut the cauliflower into small florets. Rinse and drain the chickpeas, then add the cauliflower and chickpeas to the bowl with the melted ghee and mix. Top with the cumin, garam masala and paprika, season to taste with salt and pepper, and mix well to coat.
- Spread the vegetables out on a big baking tray so that they're not too crowded (which will prevent them from roasting properly). Bake for aprx. 30 minutes, or until the cauliflower starts to look a bit charred and the chickpeas are looking a bit brown and crunchy.
- While the vegetables roast, prepare the avocado spread by combining the avocados, cumin, garlic powder, and lime juice in a big bowl and mashing it all with a fork. Season to taste with salt and pepper. Set aside.
- Once the vegetables are looking golden brown and wonderfully roasted, it's time to assemble your naan pizza! Start with a flatbread, spread it with the avocado mixture, and top it with loads of warm, spiced roasted vegetables. Add your favorite toppings and enjoy!