Summer is here and the BBQs are ready to rock!! And with that usually means more chicken, beef, kebabs, you name it! So, for anyone who is trying to eat more on the plant-based spectrum, this summer bbq veggie pizza is just the thing you've been looking for. I usually have some sort of squash, quinoa, sweet potato, etc. prepped for use throughout the week, so this recipe was created when I was craving pizza, didn't have many things to top it with, but did find leftover acorn squash in the fridge.
It sounds like an odd combo, but I promise you're going to want to try this one.
INGREDIENTS:
2 GF Tortillas
2 tsp bbq sauce
1/3 cup chopped red onion
1/2 green pepper, chopped
2 small mushrooms, sliced
Sriracha for drizzling
DF cheese for topping (I used Daiya mozza here)
3/4 cup pre-cooked and mashed acorn squash
HOW-TO:
1) Preheat oven to 375. Place tortilla shells on oven sheet.
2) Spread bbq sauce evenly on tortillas, followed by acorn squash.
3) Top rest of pizza with chopped veggies, choice of cheese and Sriracha (optional).
4) Bake at 275 for 10 minutes, watching so the tortillas don't burn.
*Optional* If you want more of a "bbq" taste, fire up the grill before making these pizzas and give your veggies a quick 5 minutes on the bbq! The smokiness is a nice addition and makes a great combo with the other ingredients!