Chick-Un Tikka Masala Pizza

Ingredients

Sauce

• 1 teaspoon extra virgin coconut oil
• ¼ cup roughly chopped red onion
• ¼ cup diced red pepper
• 1 teaspoon diced garlic
• 1 teaspoon diced fresh ginger
• ¼ cup diced tomato
• 1 tablespoon raisins
• 1 tablespoon water
• ¼ teaspoon garam masala
• ¼ teaspoon paprika
• ¼ teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• pinch chili pepper flakes or crushed chilis
• 1/8 teaspoon Himalayan rock salt
• freshly ground pepper, to taste

Toppings

• 1 teaspoon extra virgin coconut oil
• ½ cup cubed potatoes with the skin on
• ¼ cup cubed eggplant
• 1/8 teaspoon Himalayan rock salt
• ¼ cup cooked chickpeas
• 2 tablespoon fresh chopped cilantro, divided
• Gluten-free rice tortilla or other gluten-free pizza base
• ¼ cup daiya or dairy-free cheese (optional)

Instructions

1. To make the sauce, melt coconut oil in a small cast iron pan on medium-high heat. Drop in onions, red pepper, garlic and ginger. Saute for 2-3 minutes, or until slightly browned.
2. Add tomato and raisins and continue cooking for another 2-3 minutes.
3. Drop mixture into a food processor or blender with water and spices.
4. Pulse a couple of times, but not too much as you want the sauce to be a bit chunky. Set aside.
5. Meanwhile, in a second cast iron, heat coconut oil. Add potatoes, place a lid over top and cook on medium-low heat for 10 minutes. Add eggplant and salt, cover and cook for another 5 minutes. Set aside.
6. Preheat oven to 400 F. Grease a baking sheet or pizza pan with a dab of coconut oil and place tortilla over top.
7. Spread tortilla with sauce and top with potato mixture, chickpeas, half of the cilantro and dairy-free cheese if using. Bake for 8-10 minutes or until sides begin to golden. Remove from the oven, sprinkle with leftover cilantro and serve.

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