Tiny corn tostadas
Ingredients
- 1/2 cup drained chickpeas
- 2 tsp. taco seasoning *I make my own taco seasoning
- 1/2 tsp. coconut oil olive oil, flax seed oil, as well as butter works here
- 1/4 - 1/2 tsp. salt to taste
- 1/4 avocado mashed
- 2 slices plum tomato diced
- 1 oz. cheese grated, any cheese you like
Instructions
- Warm corn tortillas in a toaster over under the broiler till slightly brown; add the mashed avocado and cheese on top; broil till the cheese begins to melt; remove from the heat, add the diced tomato, salt and pepper to taste and enjoy! *Homemade corn tortillas are smaller than the prepacked store bought variety. Serves 1
Salsa Pizza
Ingredients
- 1 premade pizza homemade or your fave healthy version
- 4 oz. shredded Monterey Jack cheese
- 1 medium plum tomato sliced thin
- 1/2 medium red onion chopped finely
- 1/4 cup chopped fresh cilantro
- 1/2 lime juice fresh
- 1 tbsp. extra virgin olive oil
- 1/4 tsp red pepper flakes optional
Recipe Notes
Preheat oven to 425 degrees
Lightly brush a 12 inch pizza pan with olive oil and dust with cornmeal
Stretch the dough out by hand to within an inch of all sides or roll out with a rolling pin
Dock with a fork, taking the tines and make little holes around the dough
Bake the dough for ten minutes until just golden, remove from the oven
Saute the onions in the olive oil and cook about 3-4 minutes, adding the red pepper flakes if using and a pinch of salt. Place the cheese around the hot dough, add the sliced tomatoes and onions. Sprinkle with cilantro, salt and pepper and a squeeze of fresh lemon juice. Place back in the oven for 8-10 minutes. Check at eight.
Serves 2-4 small slices. Enjoy!
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