Indian kormapizza

Name: Indian kormapizza
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 600 g canned chickpeas; 450 g kormasaus; 4 flat bread garlic and coriander; 400 g baking flour; 30 g shaved almonds; 1 cucumber; 15 g fresh coriander; 200 g Greek yoghurt; 1 toe garlic

Pizza of naan bread with chickpeas, cauliflower rice, almonds, cucumber, coriander and Greek yogurt.

Ingredients

Kitchen Stuff

1 colander

Directions

Preheat the oven to 200 ° C. Put the chickpeas in a colander, rinse under cold running water and let drain.
Divide the korma over the top of the flatbread. Distribute the cauliflower rice, chickpeas and the almond shavings.
Bake the flat pizzas for about 10 minutes in the middle of the oven.
Meanwhile, make the yoghurt dressing. Halve the cucumber in the length and remove the seed lists with a teaspoon.
Cut the cucumber into pieces and grate coarsely. Slice the coriander. Mix the cucumber and coriander with the yogurt and press the garlic above it.
Season with pepper and salt.
Cut the rest of the coriander roughly and spread over the flat pizzas. Serve the pizzas together with the yoghurt dressing.