Roasted Root Veggie Pie

Roasted Root Veggie Pie is a delicious Paleo Indian-inspired pizza that features a crispy almond flour crust topped with a medley of roasted root vegetables and fragrant spices. This dish is not only satisfying but also brings a unique twist to traditional pizza, making it a perfect healthy meal option.

Ingredients

• Almond flour - 1 cup
• Coconut oil - 2 tablespoons, melted
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Carrot - 1 medium, diced
• Sweet potato - 1 medium, diced
• Beetroot - 1 small, diced
• Red onion - 1 small, diced
• Garam masala - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped (for garnish)
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, egg, salt, and black pepper to form a dough.
3. Press the dough into a greased pie dish or pizza pan evenly to create the crust.
4. In a separate bowl, toss diced carrot, sweet potato, beetroot, and red onion with garam masala, cumin powder, coriander powder, and a pinch of salt.
5. Spread the mixed vegetables evenly over the almond flour crust.
6. Roast in the preheated oven for 30 minutes or until the vegetables are tender and the crust is golden brown.
7. Remove from the oven and drizzle with lemon juice.
8. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from root vegetables.
• High in fiber, promoting digestive health.
• Gluten-free and suitable for paleo diets.

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