Okay, I have to admit, I’ve never heard of a noodle pizza before, so when this recipe hit the email box, I had to check it out. The recipe is courtesy of a brand new cookbook that was just released. Here’s some info about the cookbook and then the recipe will follow.
Everyone wants to eat lighter and leaner, especially during the warmer months. Nourishing Noodles offers pasta-free, plant-based recipes that will satisfy and delight you and your family from now through the fall harvest and beyond. Perfect for vegans, vegetarians, and those on carb or grain restricted diets – not to mention a great way to finally get the kids to eat their veggies!
Cookbook: Nourishing Noodles
Author: Cristiana Anca
ISBN: 9781631061844
The recipe will make 2 servings. This recipe will take quite some time to make, so I think I would make it during the weekend when I have more time to spend in the kitchen. Here’s the recipe!
Noodle Pizza Recipe
CRUST
1 15.5-oz (439 g) can organic cooked chickpeas, drained
1/2 cup (120 ml) water
1 tsp cumin powder
1/2 tsp paprika
1 pinch sea salt flakes
1/4 medium zucchini, diced
1?3 cup (56 g) hemp hearts
SAUCE
1/2 large red bell pepper (capsicum), roughly chopped
NOODLES
1/2 medium zucchini, ribbon spirals (spiralize on the flat blade)
1/2 medium sweet potato, thick spirals
TOPPINGS
1 small baby eggplant, thinly sliced
1 medium button mushroom, thinly sliced
Garlic and Chives Cream Cheese (page 150), to taste
1 tsp onion flakes
Basil leaves, to taste
Fermented Hot Chili Sauce (page 138), to taste
Preheat oven to 375°F (190°C). Except for the hemp hearts, place all crust ingredients in a food processor and blend until smooth but still slightly chunky. Transfer crust mixture to a medium bowl and fold in the hemp hearts. Spread the crust onto a large baking pan lined with parchment paper, about ½ inch (1.5 cm) thick.
Bake crust for 20–25 minutes, checking it after 10–15 minutes to make sure it isn’t burning. While baking the crust, place the red pepper in a blender and puree. Set aside.
Remove the crust from the oven and allow to cool in the pan for at least 10–15 minutes or until completely cooled. Spread half of the red pepper sauce onto the pizza crust, then distribute the zucchini ribbons, sweet potato noodles, eggplant, and mushrooms. Add the remaining red pepper sauce and top with dollops of cream cheese and the onion flakes.
Place the pizza back in the oven and bake for an additional 15 minutes, or until the toppings are tender but still crunchy. Top with fresh basil and chili sauce, and serve.
I have made a cauliflower crust for pizza , but not any other vegetarian crust. I would like to give this a try. I have never had hemp hearts and am not sure about how they would taste.
Well, I never would have thought of this. I do like noodles, though, so I’d give this a try.
I don’t work in the nutrition field anymore so I sometimes feel out of touch with the food trends. The spiralizing of veggies trend has got to be one of the healthier I’ve seen lately. I really want to replace my handheld spiralizer with a larger one and make this recipe! This Nourishing Noodles recipe book is going on my wishlist pronto!
I have to admit, I have never heard of this. I also have to admit, I likely wouldnt even attempt it. It is rather complicated, and to me doesnt sound like ‘pizza’. I dont know about you, I am all for healthy, but really a pice of pizza wont kill ya now and again 🙂 I would go for the real deal, but if this was on a menu or something I might give it a go out of curiosity!
WOW! This really is a different pizza recipe. I do not know if I will make it. But it sounds really healthy and great for a change.