This is a super simple, super delicious recipe that I HIGHLY recommend. It’s perfect for these busy fall evenings when you don’t have any time to cook.
The options for toppings are absolutely endless, so I’ll just tell you how I like to make mine and you can adjust from there. For me, I like a lot of vegetables on my pizza. My husband likes to put cheese and chicken on his. But that’s the nice thing about it: everyone gets exactly what they want!
Gluten Free Avocado Pizza (makes 1 serving)
- 1 brown rice tortilla (trader joes or garden of life brand found in the frozen section by the gluten free bread)
- 1/2 -1 whole avocado
- red onion to taste
- squeeze of lime juice
- salt to taste
- cilantro to taste
- 1 Dr. Praeger’s veggie burger, cooked and cut into small pieces (Optional. Could sub shredded chicken or meatballs instead)
- 1 handful of micro greens, washed
Heat a pan large enough to hold a tortilla over medium low heat. Heat the tortilla on both sides until it is thawed out and warm. The longer you cook the tortilla, the crispier your “crust” will be so I recommend letting the tortilla cook for several minutes. Side note: if you are adding cheese or other heavier toppings then do not defrost the tortilla. Pre-assemble the pizza on a plate and then place it in the pan to cook. Otherwise the tortilla could burn before the cheese melts.
While the tortilla is defrosting, mash together the avocado, salt, lime juice and cilantro in a bowl and then evenly distribute the mixture onto the tortilla. Don’t burn yourself!
Keep the tortilla in the pan over medium-low heat. Add the chopped up veggie burger.
Remove from heat, slide the tortilla onto a large plate, top with micro green (or don’t) and drizzle with your favorite salad dressing if you desire. Slice your pizza into 8 mini-pieces of pizza! So good!
Alright, that’s it for now! I just wanted to get this recipe out before it got lost in my brain somewhere.
I hope you enjoy!