If you’re not big on cooking during the week, try this easy tortilla pizza with roasted fall vegetables.
All you need is 25 minutes, a brown rice tortilla, and your favorite sauce and veggies. The choice of toppings is limitless.
For something new and seasonal, replace tomato sauce with butternut squash sauce, which is typically found in the same aisle at most grocery stores. It adds fall flavor and a pop of vibrant color.
In terms of vegetables, broccoli, cauliflower, and romanesco make great seasonal choices. But experiment with other fall vegetables, such as Brussels sprouts, purple potatoes, or whatever you can find. Just note that cooking time may vary.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
Roasted Butternut, Romanesco, & Broccoli Pizza
Serves: 1 //Total Time: 25 minsIngredients
1 cup Romanesco or cauliflower florets, chopped small 1 cup broccoli florets, chopped small ¼ medium red onion, sliced thin 1 clove garlic, diced 1 Tbsp. olive oil salt and fresh black pepper 1 brown rice tortilla ¼ cup butternut squash sauceInstructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine Romanesco (or cauliflower), broccoli, red onion, garlic, olive oil, a pinch of salt, and a generous pinch of black pepper. Mix well, then lay out flat on a baking sheet. Bake for 15 minutes.
- On a separate baking sheet, lay out the tortilla, and bake for about 5-8 minutes. Watch the tortilla, as different types will cook at different speeds. They should just be getting crisp and golden on the edges.
- Take the tortilla out of the oven, spoon on a generous amount of butternut squash sauce, and return to the oven for a final 3-5 minutes.
- Take the tortillas out of the oven, put on plates. Spoon the roasted veggie mix on top of each. Slice into 6 or 8 pieces and serve.
Looking for more? Try this Roasted Tomato & Pesto Pizza!
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
