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Roasted Veggie Pizza
Prep Time
15mins
Time to Table
35mins
Servings
4
Ingredients
- 1 ripe avocado
- 1/2 cup , plus 2 tablespoons Daisy Sour Cream, divided
- 2 tablespoons lime juice
- 1 tablespoon , plus 1 teaspoon olive oil, divided
- 1 medium Roma tomatoes, seeded and finely chopped
- 1/4 cup red onion, finely chopped
- 1 garlic clove, finely chopped
- 1/2 head cauliflower, cut into small pieces
- 15 ounce can garbanzo beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- dash of salt
- 1/8 teaspoon black pepper
- 1/2 red bell pepper, diced
- 4 small pita breads
- 1 tablespoon chopped cilantro
Ingredients
- 1 ripe avocado
- 1/2 cup , plus 2 tablespoons Daisy Sour Cream, divided
- 2 tablespoons lime juice
- 1 tablespoon , plus 1 teaspoon olive oil, divided
- 1 medium Roma tomatoes, seeded and finely chopped
- 1/4 cup red onion, finely chopped
- 1 garlic clove, finely chopped
- 1/2 head cauliflower, cut into small pieces
- 15 ounce can garbanzo beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- dash of salt
- 1/8 teaspoon black pepper
- 1/2 red bell pepper, diced
- 4 small pita breads
- 1 tablespoon chopped cilantro
Directions
- Mash the avocado in a small bowl. Add 2 tablespoons sour cream, lime juice and oil. Stir in tomato, onion and garlic until combined. Refrigerate until ready to serve.
- Preheat the oven to 425 degrees. Place the cauliflower and garbanzo beans on a baking sheet. Drizzle with 1 tablespoon olive oil and toss with the chili powder, cayenne, salt and pepper. Roast for 15-20 minutes, stir and add bell peppers.
- Continue to roast for 10-15 minutes until the vegetables are lightly browned.
- To assemble, top each pita with the avocado mixture and roasted vegetables. Garnish with the remaining sour cream and cilantro.
- Calories:461
- Cholesterol:25
- Dietary Fiber:13
- Protein:15
- Sodium:605
- Total Carbohydrate:61
- Total Fat:21
