This post may contain affiliate links
Chickpea + Spinach Masala Pizza – a homemade pizza dough, with a creamy skillet-baked Indian Masala marinara sauce, and finally topped with spinach, Indian spiced chickpeas, onions and vegan mozzarella. If you love Indian food, you’ve gotta try this Indian Style Pizza asap!
Have you ever tried an Indian style Pizza before?! I’ve had it a couple of times in London, and even while visiting my grandparents in Toronto. If your answer was no, you’re in for a treat!
This Chickpea + Spinach Masala Pizza recipe is incredibly easy to make, the Indian pizza sauce is made using just a skillet – but don’t worry if you don’t own a skillet, any small-medium size baking dish will work! Vegan or not, you’re going to want to make this Indian style vegan pizza asap, but only if you want your taste buds to dance (you do!)
Why you’ll love this Chickpea + Spinach Masala Pizza recipe:
Easy – the Indian pizza sauce is made by just baking all the ingredients together for 10-15 minutes!
Healthy – this recipe is full of Indian spices, which are full of a bunch of health benefits.
Delicious – this recipe is SO good! And dare I say, the best pizza recipe…ever? I mean, does anything sound better than a warm slice of a Pizza with an Indian pizza sauce, spiced chickpeas and spinach?
What you’ll need to make the pizza dough:
- all purpose flour
- maple syrup
- water
- salt
- fast action yeast
- olive oil
What you’ll need to make the simple masala marinara sauce:
- baby plum tomatoes
- curry leaves
- cumin seeds
- oil
- salt
- chilli powder
- ground turmeric
- ginger
- garlic
How to make pizza dough:
- Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes.
- In another bowl, combine all purpose flour, salt and olive oil.
- Pour the wet over the dry and bring together.
- Knead on a well-floured surface for 5 minutes or until dough is soft to touch.
- Divide dough into two and shape into balls.
- Grease two bowls and place one dough ball in each.
- Cover and allow to proof for 45mins or until doubled in size.
- Punch out the air from your dough (my favourite part). Then roll into a rough rectangle shape.
- Transfer onto a well-oiled baking tray. At this point, if you need to just stretch your dough to fit your baking tray.
How to make masala marinara sauce:
- Add cumin seeds, baby plum tomatoes, curry leaves, garlic, ginger, ground turmeric, chilli powder, salt and oil into a skillet or a small baking dish. Bake for 15-20 minutes.
- Once the tops of the tomatoes are charred slightly, and they’re soft – mash with a fork!
How to store this Indian Style Pizza:
Keep refrigerated for up to 2 days!
More Indian vegan recipes you’ll love:
- tofu bhurji (Indian breakfast scramble)
- aloo chole biryani
- moonglet (Indian Street Food omelette – no tofu or chickpea flour!)
- soya chunks chik’un curry
- jeera aloo
- cabbage + pea curry
Watch the how to video:
Vegan Chickpea + Spinach Masala Pizza
Chickpea + Spinach Masala Pizza – a homemade pizza dough, with a creamy skillet-baked Indian Masala marinara sauce, and finally topped with spinach, Indian spiced chickpeas, onions and vegan mozzarella.
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 2 pizzas 1x
- Category: Main Course
- Cuisine: Indian, Italian
Ingredients
Pizza dough
- 390 g all purpose flour
- 1 1/2 tbsp olive oil (plus more for greasing bowls)
- 1/2 tsp salt
- 240 ml lukewarm water
- 1 pack fast action yeast (7g)
- 2 tsp maple syrup
Skillet Masala Mariana
- 325 g baby plum tomatoes
- 6 curry leaves
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1–2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- 1 tsp salt (or to taste)
Indian spiced Chickpeas
- 1 x 400 g tinned chickpeas (drained)
- 1/4 tsp chilli powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- pinch of cinnamon
- pinch of black pepper
- pinch of salt (or to taste)
Other
- 3–4 handfuls of spinach
- onions
- vegan mozzerella or vegan cheese (optional)
- freshly chopped coriander (optional)
- spring onions (optional)
- walnuts (optional)
- salad cress (optional)
Instructions
Pizza dough
- Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes.
- In another bowl, combine all purpose flour, salt and olive oil. Pour the wet over the dry and bring together.
- Knead on a well floured surface for 5 minutes or until dough is soft to touch.
- Divide dough into two and shape into balls. Grease two bowls and place one dough ball in each. Cover with a tea towel and allow to proof for 45mins or until doubled in size.
Skillet Masala Mariana
- Preheat your oven to 260C/240C fan. (Keep the oven on after you've finished making this sauce!)
- Add cumin seeds, baby plum tomatoes, curry leaves, garlic, ginger, ground turmeric, chilli powder, salt and oil into a skillet or a small baking dish. Bake for 15-20 minutes.
- Once the tops of the tomatoes are charred slightly, and they're soft – mash with a fork! Set aside.
Indian spiced Chickpeas
- Combine chickpeas, ground cumin, ground coriander, chilli powder, ground cinnamon, black pepper and salt in a bowl. Set aside.
Assembly
- Punch out the air from your dough (my favourite part). Then, on a well-floured surface roll into a rough rectangle shape. Transfer onto a well-oiled baking tray. If you need to, stretch your dough to fit your baking tray.
- Spread half of your Skillet Masala Mariana, then layer your spinach, Indian spiced chickpeas, vegan mozzerella and onions. Bake for 10-20 minutes, rotating your pizza halfway.
- Repeat above steps to make the second pizza!
- Garnish with spring onions, walnuts and salad cress. Enjoy warm!
Nutrition
- Calories: 552
