(The quantities given make 2 mini pizzas)
2 chicken breasts chopped into 2cm cubes
1 sweet potato sliced into 2cm cubes
Handful of spinach
Half an avocado chopped into 2cm cubes
1 cup DF shredded cheese
2 corn tortillas: Or gluten free wraps of you prefer.
1/2 tup tomato paste
1 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp coconut cream
Salt & pepper: However much you like!
How to make:
Preheat the oven to 220 degrees celsius and line a 2 trays with baking paper.
Add your chopped sweet potato onto the baking tray with a drizzle of olive oil and salt and pepper.
Bake for 20 - 25 minutes.
While the sweet potato is baking, in a large combine the chicken breast, paprika, cumin, onion and garlic powder, salt and pepper and coconut cream. Toss to coat.
Over medium - high heat, add the chicken into a large pan with a little bit of olive oil and cook until browned (5 -7 minutes). Set aside in a bowl once finished.
On the other baking tray, place your tortillas on. Dependant on how big your tortillas are you might need two trays.
Place all your remaining ingredients on. Including the tomato paste, spinach, avocado and cheese.
Once the sweet potato and chicken is finished, add them onto the pizzas with extra cheese on top.
Bake for 7 - 10 minutes or until the cheese is melted and enjoy!
Don’t bake the pizzas for too long as they can burn easily - keep an eye on them!
You can add as many more ingredients you want - more the merrier!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy pizza making!