Maple Sriracha Chickpea And Pineapple Tortilla Pizza

Maple Sriracha Chickpea And Pineapple Tortilla Pizza

Makes 3 (9″) pizzas

INGREDIENTS
Maple Sriracha Chickpeas

  • 1 cup sliced onion
  • 1 tablespoon olive oil
  • 15 ounce can of chickpeas (garbanzo beans)
  • 2 tablespoons sriracha sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon low sodium gluten free tamari
  • 2 tablespoons low sodium vegetable broth
  • Salt and pepper

For the Pizzas

  • 9 tablespoons marinara sauce, divided
  • 3 gluten free tortillas – I used brown rice
  • 3/4 cup chopped pineapple, divided
  • For Serving
  • Sriracha sauce
  • Chopped avocado or cilantro (optional)

INSTRUCTIONS

  1. Preheat oven to 325°.
  2. Maple Sriracha Chickpeas: Heat a pan on medium heat. Add onions and sauté until translucent.
  3. Add chickpeas, sriracha sauce, maple syrup, tamari, vegetable broth, salt and pepper. Cook until liquid cooks down and dissolves.
  4. Per Pizza: Bake tortilla for 3 minutes or until slightly crispy.
  5. Spread 3 tablespoons of marinara sauce on tortilla. Top with 7 tablespoons of chickpea onion mixture. Add 1/4 cup chopped pineapple. Bake for 4 minutes, or until crispy.
  6. Add chopped avocado or cilantro, if desired. Drizzle sriracha sauce on top. Repeat with other tortillas, or have leftovers for two more nights!

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Source : https://createmindfully.com/maple-sriracha-chickpea-and-pineapple-tortilla-pizza/


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