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
- Preheat oven to 325�.
- Maple Sriracha Chickpeas: Heat a pan on medium heat. Add onions and saut� until translucent.
- Add chickpeas, sriracha sauce, maple syrup, tamari, vegetable broth, salt and pepper. Cook until liquid cooks down and dissolves.
- Per Pizza: Bake tortilla for 3 minutes or until slightly crispy.
- 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.
- 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/