I’m happy every day for all that I have. It’s so easy to be jealous of people with better jobs, bigger homes, prettier faces, slimmer bodies. I’ve also always been ragingly jealous of people who are good at math. It’s so easy to get angry (and trust me, I do). But it’s also super easy to remind myself that I’m so lucky because I have a BGE, and a huge park practically right next door to run in, and a job with such good benefits. See? That was so easy. And right now I’m eating a Sour Patch Kid Popsicle…..so that’s another thing to be so happy about.
Oh, derp. I forgot that I’m also happy about this pie! I wanted to call it a pizza, but I have respect pizza purists (like my BGE) and I know that they would not appreciate the name. So it’s a pie.
Yes, it’s one of those cauliflower crust ones. But it’s got three binders in it (chia, flax, tahini) so it’s not as delicate as other cauliflower crusts pies I’ve made. It is a little crumbly, as are all non-egg cauliflower crusts, but really is a big improvement. I think it was the tahini.
I’m such a sprout freak (you know you are too. sprouts are so hot right now), so they were the natural choice to top this pie with.
Sriracha sprouts, that is. Yup, that’s one more thing to be happy about. Oh and I’m going for a run once I’m finished typing this up. This happy list is getting long……
Tahini & Brussels Sprout Pie
for the crust:
- 1 medium head of cauliflower
- 1/4 cup of tahini
- 1 tbsp flaxmeal
- 1 tbsp ground chia
- 1 large garlic clove
- sprinkle of salt
for the sprouts
- 1 lb Brussels sprouts, trimmed and quartered
- 1/4 cup freshly squeezed lemon juice
- 2 1/2 tbsp sriracha
- 1/4 tsp salt
- extra tahini to drizzle
for the crust
- Chop up the cauliflower, core and all.
- Steam over high heat 5-6 minutes.
- Drain and allow to cool, then rise with cold water to cool completely.
- Put the cauliflower in a flour-sack cloth and squeeze as much water out of it as you can.
- Blend the cauliflower up into a paste (I used an immersion blender).
- Add in the chia, flax, and tahini.
- Grate in the garlic.
- Roll everything into a ball.
- Place the ball on a non-stick silicone sheet and pat into desired shape,ensuring that crust is at least 1/2 inch thick.
- Bake at 400 for 25-30 minutes, arrange sprouts on top, and then bake for another 8-10 minutes.
for the sprouts:
- Combine sriracha, lemon juice, and salt. Set aside.
- Coat a large sautee pan with non-stick spray or olive oil.
- Cook the sprouts for 5 minutes over medium heat, stirring gently.
- Pour the sriracha mix over the sprouts and cook for 5 more minutes, stirring occasionally
- The sprouts won't be cooked all the way, but once you put them on the pie crust and in the oven, they'll finish up.
- Once the pie comes out of the oven, drizzle with additional tahini and a sprinkle of salt.
slightly adapted from nutrition stripped