Updated: Jan 14
In honor of the ancient Indian celebration of LIGHT in our lives (which ultimately comes from the light of your indwelling soul), I am so happy to share a special Indian 'masala pizza' recipe!
It is made of the same beautiful GOLDEN SUNSHINE SAUCE I shared about in Golden Sunshine Tikka Masala and Quinoa with Golden Sunshine Sauce. It's a commonly used sauce in Indian restaurants, which I've created a dairy-free, Ayurvedic version of. While ghee is butter with the casein (dairy) component removed, you can also always substitute coconut oil (except in the spring season, when it is typically not as beneficial for your digestion).
The Sun is the ultimate source of Light in our lives. Ayurveda offers us a sunlit path to discovery of our inner light: the soul within, which has the potential to shine with the power and radiance of a thousand golden Suns.
Food is such a hugely important part of your spiritual journey, to support you in the process of churning on your desires.
The definition of Ayurveda is: that science which reveals how to distinguish between desires and actions that bring you joy versus those that bring you sorrow. Desire-laden actions that benefit not only you, but others, too, are those that give you personal joy. To be able to reflect honestly on our desires and to set new intentions for positive changes in our lives that benefit ourselves and others requires a sharp intellect.
When you eat foods like this Ayurvedic masala pizza, it actually supports your mind to be able to clearly reflect and distinguish between your desires.
Whereas most other pizzas, given the qualities of their ingredients, tend to agitate your mind, by increasing the quantity and reducing the quality of your desires. Most pizzas also stuff you to the point where you don't feel so good afterwards.
This pizza has just the opposite effect!
You are what you eat, so choose clarity. Choose light. It's yours to claim, share and spread everywhere.
AYURVEDIC PIZZA DOUGH INGREDIENTS:
3/4 cups warm water
1/2 tbsp spelt flour
1/4 tsp jaggery
1 1/4 cup mung dal flour or almond flour (almond flour gives it a softer consistency and is what I used in this particular recipes' dough)
1 1/2 tsp coconut oil or ghee
1/6 cup semolina flour combined with 3/4 tsp pink rock salt
GOLDEN SUNSHINE SAUCE INGREDIENTS:
2 tsp ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 dry bay leaf
1/4 tsp hing
1/2 tsp kalonji seeds
1/2 tsp ground turmeric powder
1 tsp garam masala*
1 1/2 cup chopped sweet heirloom tomatoes
1/4 cup tofu
1/2 tsp pink rock salt
1/2 cup almond milk or coconut milk
1 1/2 tsp dried fenugreek leaves
1/2 tsp jaggery or sugar substitute
PIZZA TOPPING INGREDIENTS:
2 tsp ghee
3.5 oz. extra firm organic tofu, drained, pressed for 10 minutes and cut into cubes
1/2 cup finely chopped cauliflower, broccoli or zucchini
3/4 tbsp cornstarch
1/2 tsp ground coriander powder
1/2 tsp garam masala*
1/2 tsp ground turmeric powder
1/4 tsp fennel seeds
1/2 tsp pink rock salt
fenugreek leaves or cilantro leaves for garnish
*Garam masala is a richly flavorful spice blend you can make to get the satisfaction of traditional garam masala without the acidity and other heat related issues (like shingles, acne, rashes, etc.) associated with very pungent, hot spices.
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp cooling pungent masala** (see recipe below)
1 cinnamon stick
2 tbsp cardamom powder or seeds
1 tbsp mace
2 tbsp cloves
**Cooling pungent masala is an amazing recipe from Divya Alter in her wonderful book "What To Eat for How You Feel." It's a way to have black pepper without getting heated by it.
4 tsp fennel seeds
4 tsp coriander seeds
1 tsp black peppercorns
1 tsp Sucanat, organic cane sugar, coconut sugar, or your favorite sugar substitute
PREPARE YOUR PIZZA DOUGH: Preheat the oven to 425 degrees fahrenheit (220 degrees celsius. Combine the water, spelt flour and jaggery in a big mixing bowl. Let the mixture sit for a few minutes to activate and begin to appear frothy.
Add 1 cup of the mung dal or almond flour and 1 teaspoon of oil or ghee. Add the semolina flour mixture and stir the dough well.
Add the remaining 1/4 cup, 1/8 cup at a time, stirring to combine.
Use your hands to knead the dough to create a soft, slightly sticky dough consistency. Add additional flour if needed for this.
Gather the dough into a ball. Place it in a warm place, near the oven, for 15-20 minutes while you make the pizza sauce and prepare the toppings.
MAKE THE SAUCE: Heat ghee in large skillet over medium heat. Add cumin and coriander seeds and bay leaf. Add hing, kalonji seeds, turmeric, and garam masala.
Add tomatoes, tofu, salt and 1/4 cup of the almond or coconut milk. Cook until tomatoes are saucy, a couple of minutes. Discard bay leaf. Transfer sauce to a blender.
Blend sauce with the rest of the 1/4 cup of almond or coconut milk until it's a nice smooth consistency. Transfer sauce to skillet. Add fenugreek leaves and jaggery. Stir.
PREPARE YOUR PIZZA TOPPINGS: In a medium size bowl, combine tofu and cauliflower (or other veggies you choose). Mix in ghee and toss to coat. Add cornstarch, coriander, garam masala, turmeric, fennel seeds and salt. Toss to coat the veggies completely in these spices.
PREPARE THE DOUGH AS CRUST: Drizzle remaining ghee over dough and place it on a parchment-lined paper in a circular shaped pan. Use your hands to spread dough into a circular shape. Keep the edges thicker than the center of the circle.
SPREAD A LAYER OF SAUCE onto the crust, with whatever degree of thickness you prefer. I like my pizza sauce to be thicker.
ADD TOPPINGS to the pizza. Garnish with fenugreek leaves before or after baking.
BAKE for 16-18 minutes.
Before you eat this beautiful, sunshiny pizza, take a moment to appreciate the abundant blessings of Mother Nature, which brings you health, wealth and all forms of abundance. See if you can close your eyes while you eat and really focus on the light that shines within you.
To be an ambassador of this light, do also consider joining The Ancient Way's Wellness Ambassador Program starting February 20th, 2021, to spread the ancient wisdom of Ayurveda in your community.
ABOUT THE AUTHOR
ANANTA RIPA AJMERA is founder and CEO of The Ancient Way and Director of Ayurveda at THE WELL, a modern wellness club that brings together world-class doctors and master healers for a more balanced you. She is author of The Ayurveda Way, a compilation of 108 simple, doable practices for better sleep, less stress, optimal digestion and more.