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Plant-Based

This Plant-Based Falafel Pizza Combines Two of Our Fave Meals in One

Piled high with plant-based toppings and completely customizable, this falafel-inspired pizza just might become your new go-to.

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If there are two go-to takeout meals most of us can’t resist, it’s pizza and falafel. But why opt for restaurant versions that can include unhealthy ingredients and additives when you can make your own clean, veg-forward versions right at home? We’ve got a recipe that’ll help you do just that – and combine both pizza and falafel into one irresistible meal.

Our Falafel Pizza takes all of the best attributes of falafel and puts them right onto a pizza. This “pizza” features a seasoned chickpea salad piled over a homemade naan bread, then smothered in a fresh, herby nondairy yogurt sauce. It’s filled with fiber and protein, thanks to the nutty chickpeas and the array of cucumbers, tomatoes and flavorful herbs. Plus, without any meat or cheese, this plant-based, falafel-inspired version is vegetarian.

Worried about making your own naan bread at home? It’s as easy as working with traditional pizza dough! All you have to do is mix the ingredients for the dough together, knead them into a ball and let it sit so it can rise on its own. Then, you can easily divvy up and stretch out the dough to make individual-sized pizzas (which are perfect for everyone who wants to customize their own!). If you’re short on time or simply want to skip the dough-making process altogether, you can use a pre-made naan instead.

Falafel Pizza

Servings
6
Prep Time
30 min
Cook Time
50 min

Ingredients

Naan

  • ⅔ cup warm water
  • 2 tsp organic cane sugar or honey
  • 1¼ tsp instant yeast
  • 2 cups whole-wheat flour
  • 1 tsp each sea salt and garlic powder
  • ½ tsp baking powder
  • ¼ cup dairy-free yogurt
  • 2 tbsp extra-virgin olive oil + additional as needed

Salad/yogurt

  • 1 15-oz BPA-free can chickpeas, drained and rinsed
  • ½ cup finely chopped red onion
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • ¾ tsp ground cumin
  • ½ tsp ground coriander
  • ½ each sea salt and ground black pepper, divided
  • 3 vine-ripe or heirloom tomatoes, thinly sliced
  • 2 mini cucumbers, cut into thin coins
  • 1 cup each fresh parsley and mint leaves, finely chopped, divided
  • ¼ cup nondairy yogurt (TRY: Halsa Dairy-Free Scandinavian-Style Oatgurt Plain)

Preparation

  1. Prepare naan: Stir water and sugar into a measuring glass and sprinkle in yeast; let stand until foamy, about 10 minutes.
  2. In a large bowl, whisk together flour, salt, garlic powder and baking powder. Using a fork, stir in the yeast mixture, yogurt and oil to form a ragged dough.
  3. Turn out onto a lightly floured work surface and gently knead to form a loose ball, adding flour as needed. Mist or brush a large bowl with additional oil and place dough inside. Cover with a damp kitchen towel and place in a warm place until doubled in size, about 60 minutes.
  4. Punch down dough and knead on a lightly floured surface to form a loose ball; divide into 6 even portions and form each piece into a ball. Cover with a damp kitchen towel and let rest for 10 minutes.
  5. Meanwhile, make falafel salad: Combine chickpeas, onion, vinegar, oil, garlic, cumin, coriander, and one-half of salt and pepper, stirring to combine.
  6. On a lightly floured surface with floured hands and working with 1 dough piece at a time, begin shaping and stretching dough to a ¼-inch-thick, 3 x 5-inch oblong shape. Brush one side with water. Heat a large cast iron pan over medium-high. Place dough, wet side down, in pan and cook until large bubbles appear, about 1 minute. Flip and cook until browned spots form, about 45 seconds.
  7. Transfer to a baking sheet and brush with oil. Wrap with kitchen towel; repeat with remaining dough, stacking naan to keep warm.
  8. To serve, place naan on a plate and top with tomato and cucumbers. Stir two-thirds of parsley and mint into chickpea salad and spoon over tomatoes. Stir remaining herbs into yogurt with remaining salt in the salad and dollop on tomatoes.

TIP: Store naan in an airtight container at room temperature for 3 days, refrigerate for 1 week or freeze for 1 month. Reheat in a microwave for 20 to 30 seconds or in a 375°F oven for 3 to 5 minutes.

Nutrition Information

  • Serving Size ⅙ of recipe
  • Calories 342
  • Carbohydrate Content 49 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 10 g
  • Protein Content 11 g
  • Saturated Fat Content 2 g
  • Sodium Content 639 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 2 g