Fresh, bright, and straightforward to put together, Black-eyed Pea Pizza crust, Blackberry Tomato chutney w/ Cauliflower, and Spinach Blackberry Mint Salad. Glutenfree, recipe is a vegan, vegetarian American, Vegan main course made with black eyed peas, Oats, and chopped Mint in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 2 people
  • Category: Main Course
  • Cuisine: American, Vegan

Ingredients

Crust:

  • 1.5 cups black eyed peas (canned, cooked or sprouted)
  • 1/4 cup Oats
  • 1/4 cup chopped Mint
  • 1/2 cup chopped Collard greens or other greens
  • 1-2 Tablespoon melted 70% cacao chocolate (skip if you dont like the chocolatey bitterness)
  • 2 Tablespoons organic oil of choice (I used 1 Tbsp virgin coconut and 1 Tbp extra virgin olive oil)
  • 1/2 teaspoon salt or to taste
  • 3-4 cloves of garlic
  • 1/2 teaspoon garam masala or to taste
  • 1 dried red chili or to taste or skip

Toppings:

  • 1/2 cup small cauliflower florets
  • Grape tomatoes
  • Chopped Mint

Sauce/Chutney:

  • 1 medium tomato
  • 1/4-1/3 cup Blackberries
  • 1 inch ginger chopped
  • 1 green chili
  • 1 teaspoon oil
  • salt to taste

Salad Dressing

  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon 70% cacao chocolate or any bittersweet chocolate

Salad:

  • Chopped Spinach, Blackberries and Mint

Method

  1. Start up the oven to preheat to 425 degrees F.
  2. Pulse all ingredients for the crust until a thick doughy batter is formed. Use a Tablespoon or so water if needed.
  3. Spread the thick batter on parchment lined sheet using circular motion to about a 1/4 inch thick.
  4. Bake for 6-7 minutes.
  5. Meanwhile, make the Chutney sauce. In a pan, add oil, heat on medium high.
  6. Add ginger and chili, Mix for a few seconds.
  7. Add chopped tomato and blackberries, salt to taste.
  8. Cook for 3 minutes. Stir every few seconds.
  9. Add the cauliflower, toss and cover and cook till 2 minutes.
  10. Take the crust out. Top it with the cauliflower and the thick chutney.
  11. Add halved grape tomatoes and other veggies of choice.
  12. Bake for 20-25 minutes. Garnish with freshly chopped mint and chili flakes before serving.
  13. Meanwhile, prep the salad. Chop up greens(I used Spinach), add Blackberries and mint.
  14. In a small pan, heat the balsamic vinegar on low. As soon as it starts to bubble a little, take off heat.
  15. Add chocolate and mix well.
  16. Let this mix cool for a few seconds and then top the salad with the dressing.
  17. If you like the dressing, then sprinkle some on the pizza as well!:) Serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.