• Chick-Un Tikki Masala Pizza

    Amanda from our Facebook community recommends these from the food blog, Healthful Pursuit.

    Sweet and spicy vegan pizza with tikki masala sauce, roasted potatoes, eggplant, chickpeas and cilantro.

    Yield: 1 pizza

    Servings: 1



    • 1 tsp extra virgin coconut oil
    • 1/4 cup roughly chopped red onion
    • 1/4 cup diced red pepper
    • 1 tsp diced garlic
    • 1 tsp diced fresh ginger
    • 1/4 cup diced tomato
    • 1 tbsp raisins
    • 1 tbsp water
    • 1/4 tsp garam masala
    • 1/4 tsp paprika
    • 1/4 tsp ground cumin
    • 1/8 tsp ground cinnamon
    • pinch chili pepper flakes or crushed chilis
    • 1/8 tsp Himalayan rock salt
    • freshly ground pepper, to taste


    • 1 tsp extra virgin coconut oil
    • 1/2 cup cubed potatoes with the skin on
    • 1/4 cup cubed  eggplant
    • 1/8 tsp Himalayan rock salt
    • 1/4 cup cooked chickpeas
    • 2 tbsp fresh chopped cilantro, divided
    • Gluten-free rice tortilla, homemade pizza dough, or store-bought
    • 1/4 cup daiya or dairy-free cheese (optional)


    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.
      Add tomato and raisins and continue cooking for another 2-3 minutes.
      Drop mixture into a food processor or blender with water and spices.
      Pulse a couple of times, but not too much as you want the sauce to be a bit chunky. Set aside.
    2. 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.
    3. Preheat oven to 400 F. Grease a baking sheet or pizza pan with a dab of coconut oil and place tortilla over top.
    4. 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.

    Amanda’s changes:   “I used the pre made whole wheat pizza dough from Trader Joe’s. For the sauce I used 2 tomatoes, half an onion, a whole bell pepper, and tripled the amount of spices (except for cinnamon, which I left as is). I used 2T of water, and subbed 2T cranberries for raisins, since that’s what I had on hand. For the toppings I just about doubled everything. It was SO good and a nice break from traditional pizza sauces. I saved the leftover sauce to use on english muffin pizzas later this week.”

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