Pumpkin Seed Crust

1. 1

   Place the pumpkin seeds in a food processor; pulse until coarsely chopped.

2. 2

   Transfer to a small, dry skillet; toast over low heat for several minutes, until fragrant, shaking the pan often to promote even doneness.

3. 3

   Transfer to a mixing bowl to cool.

4. 4

   Stir in the bread crumbs, the oil, crushed red pepper flakes and the curry powder.

5. 5

   Season with salt and black pepper to taste.

6. 6

   Use right away, or freeze in an airtight container for up to 3 months.

No additional tips available.