Tip:
Highlight text to annotate it
X
CADRY: Hi, I'm Cadry. Welcome to my kitchen. Today we're going to be making taco pizza.
Now, I grew up eating taco pizza. It was a family favorite. It was at all of the birthday
parties, engagement parties, first time off to college. However, the taco pizza that I
grew up on, not a vegan classic. So I decided to veganize it.
The traditional version has taco chips on top, mmm, a brand you might recognize, cheese
covered. So instead we're gonna use a cornmeal crust. It gives some of that corn flavor but
without the cruelty.
Set the oven to 400 degrees. And then you can just top the crust with whatever your
favorite marinara sauce is or if you don't have any on hand, plenty of flavor even without
it. I like a generous amount of marinara sauce on my pizza.
We'll have one quarter of a medium-sized onion. All right, now we're gonna move onto the garlic.
And this is one of my favorite parts. Some people buy the kind of garlic that's already
jarred and doesn't have the skin on it anymore. And I think they're really missing out on
a very pleasurable experience. Just take the side of your knife, give it a nice little
push. Very, very satisfying, and it so easily pops off.
All right. Now let's sauté. Just a little bit of olive oil. Maybe about a tablespoon.
We will put all of the two cloves of garlic in and about, oh, half, three quarter of the
onion. And we will save the rest for the topping.
Okay, so we'll let this sauté while I rinse the chickpeas. You'll just need one 15 ounce
can of chickpeas. A couple of minutes have passed now. So the chickpeas are ready to
go on. Now we'll need a teaspoon each of cumin, paprika, and oregano. Give that a stir. Since I used very little oil, I like
to keep some water on hand for spritzing into the pan. Okay, let those warm up, and now
we'll put in the juice of a whole lemon. If you prefer to do a lemon/lime mixture that
also works. Half lemon/half lime.
While this cooks, we'll chop the toppings. Slide those in. All right, we just pour the
chickpeas onto the pan. We'll set the timer for 15 minutes. You can smell that cornmeal
crust, all those spices. Now I'll move my slice over to my plate.
So that's it. That is the taco pizza, a classic at our house. I hope it will become a classic
at yours. Good for any occasion, quick to put together, a family favorite. Best of all,
it's full of potassium, and iron, lycopene, fiber. No cholesterol, no animal products,
good for your heart in all ways. So I hope you enjoy it.
[WWW.CADRYSKITCHEN.COM]]