Roasted Veggie Pizza

Prep Time: 15 Minutes

Time to Table: 35 Minutes

Serves: 4


  • 1 ripe avocado
  • 1/2 cup , plus 2 tablespoons Daisy Sour Cream, divided
  • 2 tablespoons lime juice
  • 1 tablespoon , plus 1 teaspoon olive oil, divided
  • 1 medium Roma tomatoes, seeded and finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 head cauliflower, cut into small pieces
  • 15 ounce can garbanzo beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • dash of salt
  • 1/8 teaspoon black pepper
  • 1/2 red bell pepper, diced
  • 4 small pita breads
  • 1 tablespoon chopped cilantro


Mash the avocado in a small bowl. Add 2 tablespoons sour cream, lime juice and oil. Stir in tomato, onion and garlic until combined. Refrigerate until ready to serve. Preheat the oven to 425 degrees. Place the cauliflower and garbanzo beans on a baking sheet. Drizzle with 1 tablespoon olive oil and toss with the chili powder, cayenne, salt and pepper. Roast for 15-20 minutes, stir and add bell peppers. Continue to roast for 10-15 minutes until the vegetables are lightly browned. To assemble, top each pita with the avocado mixture and roasted vegetables. Garnish with the remaining sour cream and cilantro.