Maple Sriracha Chickpea And Pineapple Tortilla Pizza

Maple Sriracha Chickpea And Pineapple Tortilla Pizza

Makes 3 (9?) pizzas

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)


  1. Preheat oven to 325�.
  2. Maple Sriracha Chickpeas: Heat a pan on medium heat. Add onions and saut� 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!

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

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