Loaded Naan Pizzas

20 min

4 servings

Ingredients

  • 3 cups fresh cauliflower florets
  • 2 1⁄2 tbsp Mango Curry Dip Mix, divided
  • 1 tbsp oil
  • 1⁄2 cup light mayonnaise
  • 1⁄2 tbsp Roasted Garlic Aioli Mix
  • 1⁄2 tsp lemon juice, optional
  • 4 small whole wheat naans
  • 1 can (19 oz/540 ml) lentils

Preparation

  • Preheat oven to 400° F
  • Chop cauliflower into bite sized pieces. Combine with 2 tbsp dip mix and oil. Place in a single layer on a Sheet Pan lined with a Sheet Pan Liner. Roast until tender, 15–17 min.
  • Meanwhile, combine mayonnaise, aioli mix, and lemon juice in a small bowl. Set aside.
  • Wrap naan in foil; warm in oven for last 7–10 min of roasting.
  • Meanwhile, drain and rinse lentils. Combine with remaining 1⁄2 tbsp dip mix in Multipurpose Steamer. Cover; microwave on high until warm, 2–3 min.
  • To serve, spread aioli on warmed naan; top with lentils, cauliflower, and toppings, if desired.

Nutritional Information

Per serving: Calories 520, Fat 19 g (Saturated 3 g, 0 0 g), Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 74 g (Fiber 12 g, Sugars 7 g), Protein 20 g.

Tips

Warm up your naan bread in your Multipurpose Steamer—Simply microwave, covered, on high for 30 sec.

Tips

Warm up your naan bread in your Multipurpose Steamer—Simply microwave, covered, on high for 30 sec.

Perfectly Balance Your Plate

Serve with 1 cup mixed veggies.