There are two kinds of nacho eaters in this world: -The ones who accept each nacho as they are, despite their flaws -The ones who craft the perfectly-stacked triangle bite at anyone's expense Recipe for these Mediterranean pizza crust nachos with @seedandmill below! Vegan Mediterranean Nachos with Banza Crust and Golden Tahini Sauce Serves: 4-6 Ingredients - 2 Banza Pizza crusts - 1/4 red cabbage, thinly sliced - 1/2 red onion, thinly sliced - Juice of 2 lemons, divided - 2 tbsp za’atar - 1/2 cup of Seed + Mill Organic Roasted Garlic Tahini - 1 tsp turmeric - 1 tbsp date syrup (can sub with honey) - 1/2 pint of cherry tomatoes, halved - 1/3 cup olives, halved - Small handful of parsley leaves, stems removed - Small handful of mint leaves, stems removed Directions 1. Pickle Cabbage & Red Onion: Preheat oven to 400°F. Take Banza crust out of the freezer and allow to defrost at room temperature. In a small bowl, combine cabbage, juice of 1 lemon and a pinch of salt. Gently massage cabbage, then add red onion to bowl and set aside to pickle. 2. Make Pita Chips: Once slightly defrosted, cut crusts into 12 wedges. Divide wedges between 2 baking sheets and toss with 3 tbsp olive oil and za’atar until coated on both sides. Bake until light golden, flipping halfway through, about 10 minutes. 3. Make Golden Tahini Sauce: While crusts bake, in a medium bowl, whisk together tahini, turmeric, date syrup, 2 tbsp water and juice of remaining 1 lemon. The sauce should be drizzle-able. Taste and season with salt and pepper as desired. Build Nachos: On a large serving platter or baking sheet, layer za’atar pita chips with drained pickled cabbage and onions, cherry tomatoes, olives, parsley and mint leaves. Drizzle with golden turmeric sauce and dig in! #veganrecipeideas #tahinisauce #pizza #banza