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Skinny Avocado Pizza

Avocado Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Katya
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: American

Description

Avocado pizza with fresh tomatoes, avocado chunks, and the most delicious sauce!


Ingredients

Units Scale

Pizza Pesto

  • 3 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. lemon juice
  • 1/2 tsp. honey
  • 1/8 tsp. turmeric
  • 1/4 tsp. paprika
  • 1/2 cup chopped cashews
  • 2/3 cup fresh cilantro, roughly chopped
  • 2 garlic cloves
  • 2 green onions, roughly chopped
  • 1/2 Tbsp. sugar
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1/4 cup olive oil

Avocado Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 Tbsp. milk
  • 1 green onion, roughly chopped
  • 2 garlic cloves
  • 1/2 cup cilantro, roughly chopped
  • 1 ripe avocado
  • A squeeze of fresh lemon juice
  • Kosher salt and black pepper

Pizza Toppings

  • 1 sheet of puff pastry, thawed overnight in a refrigerator
  • 1 1/3 cups shredded Italian Five Cheese blend
  • 2 medium tomatoes, seeded, cored, and diced 1/2 inch
  • 12 firm-ripe avocados, cubed 1/2 inch
  • 1/2 medium red onion, thinly sliced

Instructions

Pizza Pesto

  1. Combine all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.

Avocado Sauce

  1. Combine all ingredients in a food processor and pulse until smooth. You may need to stop the food processor and scrape the sides to blend all ingredients well.

Assembling Pizza

  1. Preheat the oven to 400F.
  2. Roll out puff pastry on a floured surface 1/4″ thick (it does not have to be perfectly round). Pierce the puff pasty with a fork to prevent bubbling and transfer to a parchment lined baking sheet or pizza stone.
  3. Spread the pizza pesto evenly over the puff pasty and sprinkle with cheese. Bake in the oven for 10 minutes or until golden crisp around the edges.
  4. Remove the puff pasty from the oven and set aside to cool slightly. Then layer on the diced tomatoes, avocado, and red onions.
  5. Drizzle with avocado sauce as much as you like. Slice into 12 squares and serve immediately.

Notes

  • Puff Pastry: I used Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets but I only used one.
  • Substitutions: See post for all substitutions.
  • Leftover Sauce: The ingredients listed are for one pizza, except for Pizza Pesto and Avocado Sauce, which makes enough for a second pizza. Double up on the pizza toppings to make a second pizza and use the second sheet of puff pastry.

Nutrition

  • Serving Size: 2 squares
  • Calories: 594
  • Sugar: 4.5 g
  • Sodium: 481.8 mg
  • Fat: 46.6 g
  • Carbohydrates: 33.3 g
  • Protein: 14.2 g
  • Cholesterol: 20.1 mg