Pizza “Raj”

Can’t decide on a curry or a pizza? Then if like me, and you love both, then my Pizza “Raj” will have you jumping for joy. From the pizza base right through to the topping, you are hit with the wonderful tastes of India and will never again need to choose between the two. Topped off with the most incredible cauliflower cheese style sauce, inspired by the talented Susan Voisin~ Fat Free Vegan, this is the most heavenly of dishes. You will not  want to stop eating this so don’t say I didn’t warn you! Enjoy.

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INGREDIENTS

For the base

1 batch of pizza dough or a shop bought ready mix

1/2 teaspoon black onion seeds

1/2 teaspoon black mustard seeds

1/2 teaspoon garlic powder

1 teaspoon chopped fresh coriander ( have a little more for garnishing )

For the base sauce

150 g ( 6 oz ) red lentils

800 ml ( justunder 1.5 pints ) water

1 small onion, finely sliced

2 tablespoons tomato puree

1/3 teaspoon ground coriander

1/3 teaspoon ground cumin

1/3 teaspoon garam masala

1/3 teaspoon black pepper

2 teaspoons agave nectar

1 teaspoon vinegar

1 teaspoon salt

For the vegetable topping

2 tablespoons vegetable oil

1 large onion, halved and then quartered

1 medium orange (or other colour ) bell pepper, sliced

300 g ( 10 oz ) fresh mushrooms, chopped

200 g ( 7 oz ) cauliflower, chopped into small florets

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon sea salt

1/2 teaspoon chilli powder, optional or to taste

1 tablespoon vinegar

1 tablespoon agave nectar

For the cauliflower cheese style sauce

300 g ( 10 oz ) cauliflower

500 ml ( 18 fl oz ) water

4 tablespoons nutritional yeast

1 teaspoon Dijon mustard

3 tablespoons vitalite, or other vegan spread

1/4 teaspoon turmeric

1/2 teaspoon garlic powder

3/4 teaspoon sea salt

1 teaspoon vinegar

1 tablespoon cornflour mixed with a little water to a smooth paste

METHOD

Note : There are a few stages to this recipe, but they can all be done within an hour. Read though the recipe first so that you can structure the timing with many things being done simultaneously and saving you time.

Start by preparing the vegetable topping by putting the oil in a bowl and then adding all of the vegetables and spices. Shake or mix together well so that the spices coat the vegetables and pour into a roasting tin. Roast in the oven for 45-50 minutes at 200 degrees Celsius ( 400 F ) Gas mark 6. Turn every 15 minutes so that all the vegetables are cooked through and not catching.

As you put the vegetables in the oven you can prepare the pizza base sauce as follows.

Put the lentils and water into a saucepan and bring to the boil, skimming off any foam that forms. Now add all of the other sauce ingredients, except for the salt, and reduce to a simmer. partially cover and cook on a medium-low heat for 1 hour until the sauce is thick and mushy. If the sauce is still too thin, remove the lid and continue to cook until there is a thick but wet consistency.

With the vegetables roasting and the base sauce cooking, you can prepare the cauliflower cheese style sauce.

Place all of the ingredients, with the exception of the cornflour, into a saucepan and bring to the boil. Reduce to a simmer and cook for around 20 minutes until the cauliflower has softened. Place into a blender and blend until smooth. Return to the pan and add the cornflour. Sir well over a low heat and allow to thicken. Turn off the heat.

Now you just need to put the pizza together.

Roll out your dough into your preferred pizza shape and turn over the edges. Some pizza dough needs to be rolled and then rested for 10 minutes before being topped.

Spoon over a good layer of the base sauce, being sure to get close to the sides of the base. Now place on the vegetables and spread out well. Spoon over a generous amount of the cauliflower sauce, not totally covering the vegetables, and bake in the oven for 15-20 minutes until the base is crispy and the sauce has slightly coloured. Garnish with coriander and serve.

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