Why We Love This Recipe
If you have a spiralizer, making bowls full of noodles is super fun at first, but then the novelty can start to wear off. What else can you do with those piles of veggie noodles you make? Well, you can put them on a pizza! A chickpea-based crust is topped with zucchini and sweet potato noodles and slices of eggplant and mushrooms to make this filling, healthy pizza.
About Nourishing Noodles
Chris Anca’s Nourishing Noodles is perfect for the spiralizer fanatic who also happens to be vegetarian or vegan—the nearly 100 recipes in this book are all plant-based. The book starts off with tips on how to spiralize different fruits and vegetables (super helpful!) and continues with chapters on spiralized breakfasts, snacks, raw meals, cooked entrees, and more.
Some of our favorite recipes include:
- Potato Pasta Aglio e Olio
- Zucchini and Tomato Noodle Pancakes
- Curried Squash Noodle Rolls
- Vegan Laksa
- Ranch Noodle Salad with BBQ Almonds
- Sweet Potato Brownies
- Thai-Inspired Carrot Noodles with Ginger-Lime Coconut Dressing
- Zucchini Noodle Salad with Moroccan Chickpeas
Purchase This Book
Nourishing Noodles by Chris Anca is available on Amazon.com.
- 1 15.5- oz 439 g can organic cooked chickpeas, drained
- 1/2 cup 120 ml water
- 1 tsp cumin powder
- 1/2 tsp paprika
- 1 pinch sea salt flakes
- 1/4 medium zucchini diced
- 1 ?3 cup 56 g hemp hearts
- 1/2 large red bell pepper capsicum, roughly chopped
- 1/2 medium zucchini ribbon spirals (spiralize on the flat blade)
- 1/2 medium sweet potato thick spirals
- 1 small baby eggplant thinly sliced
- 1 medium button mushroom thinly sliced
- Garlic and Chives Cream Cheese page 150, to taste
- 1 tsp onion flakes
- Basil leaves to taste
- Fermented Hot Chili Sauce page 138, to taste
- Preheat oven to 375°F (190°C).
- Except for the hemp hearts, place all crust ingredients in a food processor and blend until smooth but still slightly chunky.
- Transfer crust mixture to a medium bowl and fold in the hemp hearts.
- Spread the crust onto a large baking pan lined with parchment paper, about ½ inch (1.5 cm) thick.
- Bake crust for 20–25 minutes, checking it after 10–15 minutes to make sure it isn’t burning.
- While baking the crust, place the red pepper in a blender and puree. Set aside.
- Remove the crust from the oven and allow to cool in the pan for at least 10–15 minutes or until completely cooled.
- Spread half of the red pepper sauce onto the pizza crust, then distribute the zucchini ribbons, sweet potato noodles, eggplant, and mushrooms. Add the remaining red pepper sauce and top with dollops of cream cheese and the onion flakes.
- Place the pizza back in the oven and bake for an additional 15 minutes, or until the toppings are tender but still crunchy.
- Top with fresh basil and chili sauce, and serve.