- Prep Time: 20 mins
- bake Time: 14 mins
- Total Time: 34 mins
Ingredients
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Ingredients for the tostada:
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2 cups Anthony’s Goods Chickpea Flour
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½ cup Anthony’s Goods Non-Fortified Nutritional Yeast
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1 tsp Anthony’s Goods Cumin Seed Powder
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1 ½ tsp salt
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3 tsp smoked paprika
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2 tsp garlic powder
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A few shakes cayenne pepper
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½ tsp freshly ground Anthony’s Goods Tellicherry Peppercorns
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6 tbsp warm water
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6 tbsp avocado oil
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Ingredients for the toppings:
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1 can refried beans
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1 can corn, drained
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1 head lettuce, shredded
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1 cup sliced mini peppers
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2 avocados, sliced
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1 cup of your favorite shredded cheese
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½ cup Anthony’s Goods Pumpkin Seeds
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Lime wedges, for garnish and squeezing on top
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Hot sauce, for drizzling (optional)
Instructions
This easy meal is colorful, crunchy and fun to assemble. Piled high with vegetables and shredded cheese, these gluten-free chickpea flour tostadas are sure to be a hit.1. Preheat your oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl, whisk the chickpea flour, nutritional yeast, salt, smoked paprika, garlic powder, cayenne pepper and black pepper together.
3. Add the warm water and avocado oil, then knead with your hands until a dough forms.
4. Split the dough in half to make it more manageable and roll it out between two sheets of parchment paper to desired thinness. Using a 4 to 5 inch bowl or cookie cutter as your guide, cut the dough into circles and arrange them on the baking sheets. (Do not overlap.) Repeat with the second half of the dough.
5. Bake for 13-14 minutes, until crispy. Remove from the oven and set aside to cool.
6. Top each tostada with refried beans, shredded lettuce, corn, mini peppers, avocados, cheese and pumpkin seeds. Enjoy with a drizzle of hot sauce and a squeeze of lime juice.
