High-Carb Low-Fat Curry Pizza

If at first you don’t succeed at making homemade curry sauce…try again hoping it was a fluke.

If again you don’t succeed at making homemade curry sauce…watch more videos of other people doing it, then try again feeling more prepared.

If again you don’t succeed…try again and add cauliflower, it makes everything better.

If you still don’t succeed…buy curry paste, it never seems to fail me.

I think I tried, tried again for long enough, but alas I admitted defeat to the curry sauce and enjoyed my pizza anyway. My amazing, high-carb, low-fat curry pizza piled high with spicy sauce and vibrant veggies.

Cauli-Curry Sauce! Cauliflower knows no bounds. This time it has transformed into fat-free curry sauce with only 2 ingredients: cauliflower and curry paste! This cauli-curry combo isn’t limited to pizza only. Thin it out with a little non-dairy milk (or water even) for a delicious pasta, rice, or veggie sauce.

Crunchy corners, soft center: For the crust, I mixed up a batch my Brown Rice Tortilla dough and pressed it out into one big flatbread crust. The edges baked to a crunchy brown crisp, and the center was still soft and chewy. I personally am a soft crust fan, and I liked the contrast of textures on this pie. For a crunchier option, there are plenty of fantastic high-carb, low-fat vegan recipes to choose from:

High-Carb Low-Fat Curry Pizza

Makes one 10″ pizza

1 batch of my Brown Rice Tortilla dough (or your pizza crust of choice)

1/2 a head of cauliflower, chopped

1/2 tbsp of curry paste

Veggie toppings like zucchini, mushrooms, onions, tomato, bell pepper, cauliflower crumbles, spinach,  anything!

  1. Press the dough out on a pan lined with parchment paper into a 10″ circle. The center should be thin and the edges thicker.
  2. Bake at 425F for 20 minutes.
  3. For the sauce, steam the cauliflower until tender.
  4. Blend the cauliflower with the curry paste until smooth.
  5. Spread the sauce onto the partially cooked crust, and add your toppings.
  6. Bake for another 15-18 minutes at 425F until the edges are brown and crispy.

If you don’t want to read the directions, then just watch…


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