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    Home » Recipes » Entrees

    Mexican Pita Pizza

    Published: Mar 20, 2013 by Lyndsay Homme Modified: May 20, 2020
    This post may contain affiliate links. 1 Comment

    Jump to Recipe Print Recipe

    This dairy free pizza is great as an app, snack, or light meal. If you like avocado toast, you'll love this recipe!  Top it with some of your favorite dairy-free cheese if you'd like (Daiya cheddar and pepperjack works great here).

     
    3.2.1230
    dairy free pizza

    Mexican Pita Pizza

    A delicious, healthy recipe that's fresh, filling, and great any time of day. It's a little bit like avocado toast meets bruschetta, with Mexican inspired flavors. It's crunchy, creamy, and full of flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 25 minutes mins
    Servings 1 person

    Ingredients
     

    • 1 small whole wheat pita pocket
    • 2 tablespoon salsa Use mild salsa if you're making it for the kids.
    • ⅓ medium size tomato diced
    • 1 green onion thinly sliced
    • 1 teaspoon cilantro
    • ¼ of an avocado sliced or diced
    • ¼ cup refried beans

    Instructions
     

    • Preheat your oven to 425°F. Put your pita on a cookie sheet, and bake in your preheated oven for about 10 minutes.
    • Take your pita out of the oven, and top with beans, and salsa.
    • Bake for about 10 minutes, until your beans are heated through and pita is crispy.
    • Take your pita out of the oven, top with remaining ingredients and enjoy!

    Nutrition

    Calories: 216kcalCarbohydrates: 31gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 702mgPotassium: 480mgFiber: 9gSugar: 5gVitamin A: 688IUVitamin C: 13mgCalcium: 20mgIron: 2mg
    Keyword Quick Meal
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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. take out vancouver says

      April 11, 2013 at 1:52 am

      My idea of pizza is a good crust, spicy sauce and cheese and lots of people liked it because more delicius diet hence at people like it and use every food.

      Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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