Vegan Pizza Mofo Post 9.
Gobi and Aloo parathas (flatbreads stuffed with cauliflower or potato filling) are a regular weekend favorite here. Making traditional parathas involves kneading wheat dough, rolling each flatbread, stuffing, rolling again and cooking on the stovetop — a process that relies on gluten for the authentic texture.
I decided to leave the flour out and create a gluten-free crust made from cauliflower and potato, seasoned with spices. The mashed potato helps bind the crust, with a small amount of chickpea flour added for extra hold. Essentially, it’s the paratha stuffing transformed into a pizza crust. If you prefer to avoid potato, almond meal plus chickpea flour can be used. Adjust the flour to achieve the desired sturdiness, and feel free to vary the herbs and spices. Use thicker, less watery sauces to avoid sogginess.
Parathas are usually served with pickles and a savory yogurt raita, which is why this pizza is topped with fresh cucumber slices and a yogurt raita drizzle. You can substitute or add other vegetables as desired. If you choose a saucy topping, prebake the crust for 20–30 minutes, then add sauce and toppings and bake another 15 minutes.
The crust is nicely spiced — perfect if you enjoy bold flavors — and the crunch plus coolness of cucumber and raita balances the heat. This mixture also works well shaped into burger patties.
There are several other gluten-free crust recipes posted this month; check the October archive or the Pizza label on the blog for more.
Steps:
Grate the cauliflower and ginger. Add the chopped green chili, cilantro, salt and spices and mix well — once combined, the mixture should not sit for long.
Stir in the mashed potato and chickpea flour until combined.
Form a compact ball by pressing the mixture together.
Place the ball on a parchment-lined baking sheet and preheat the oven to 360°F (about 182°C). Drizzle a little olive oil on top, spread it with your hand, then begin pressing the ball outward on the parchment.
The dough may crack as you press; continue until you reach your desired thickness (I kept mine a bit thicker than 1/4 inch). Seal any cracks by pressing the mixture inward.
Bake at 360°F for 30–35 minutes, or until the center feels dry and not squishy. Baking time varies with crust thickness and cauliflower moisture — very wet cauliflower can extend cooking time and make the center prone to breaking.
At about 15 minutes, spray a little water on the edges and rotate the sheet for even baking.
Remove the crust and top with red onion and cucumber slices. Drizzle the coconut milk yogurt raita, sprinkle red chili powder or flakes and chopped cilantro, and serve right away.
If using saucy or cheesy toppings, bake the crust for 30 minutes first, then add thick sauce, vegetables and vegan cheese and return to the oven for 10–12 minutes or until the cheese melts.
Deconstructed Gobi Paratha Pizza with Cucumber and Raita
Grain-, gluten-, soy-, nut-, corn-, dairy-, egg- and yeast-free. Can be made oil-free. Makes one 9-inch pizza.
Crust:
1/2 head cauliflower, grated (medium)
1/2-inch ginger, grated (about 2–3 tbsp)
1 medium potato, boiled and well mashed
1–2 green chilies, finely chopped
1/4 cup chopped cilantro
1/2 tsp salt, or to taste
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp carom seeds (optional)
1/4 tsp red chili powder or black pepper, to taste (optional)
1–2 tbsp chickpea flour (or wheat flour)
1–2 tbsp extra virgin olive oil
Toppings:
Red onion slices
Cucumber slices
Chopped cilantro
Raita (see below)
Coconut Milk Yogurt Raita:
Mix and set aside:
2 tbsp coconut milk yogurt (plain)
1 tbsp water
A pinch of salt, cumin powder and chili powder
Variations: Top with cherry tomatoes, bell peppers, radish slices or baby greens.
Method:
Grate the cauliflower and ginger using a box grater or food processor. Combine with chopped green chili, cilantro, salt and the spices. Work quickly so the mixture doesn’t sit too long.
Add the mashed potato and chickpea flour and mix thoroughly. If needed, adjust with more mashed potato or chickpea flour for better binding (see photos for reference).
Form a tight ball and place it on a parchment-lined sheet. Preheat the oven to 360°F. Drizzle a bit of olive oil on top and spread it, then press the ball outward into a round. Repair any cracks by pressing edges inward. Bake 30–35 minutes or until the center is dry and no longer squishy. If the cauliflower is very moist, baking can take longer and the center may be fragile.
At the 15-minute mark, spritz water on the edges and turn the sheet for even browning. Once baked, remove the crust and top with red onion and cucumber slices. Drizzle the yogurt raita, sprinkle red chili powder or flakes and chopped cilantro, and serve immediately.
If using saucy or cheesy toppings, add them after the crust has baked for about 30 minutes and return to the oven for 10–12 minutes until heated through.
mmm yumm