Vegan Tortilla Pizzas
Get creative on pizza night with these thin and crispy vegan tortilla pizzas. They're personal-size (for instant portion control), loaded with veggies and have an extra protein boost from the hummus!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup Sabra roasted red pepper hummus
- 1/4 cup tomato sauce
- 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon olive or avocado oil
- 1 red bell pepper (sliced)
- 1/4 cup red onion (sliced)
- 1/2 cup mushrooms (sliced)
- 1 cup vegan shredded mozzarella cheese
- 4 to rtillas (your favorite style/brand)
- 1/4 cup microgreens or baby arugula
- crushed red pepper flakes
- 1 Tablespoon hemp parmesan (optional)
Instructions
- 1
Preheat oven to 425°F.
- 2
Add 1/2 teaspoon of oil to a small skillet over medium-high heat. Once hot add veggies (bell pepper, onion and mushrooms) and sauté until just softened, about 5 minutes. Set aside.
- 3
Mix all ingredients for pizza sauce (hummus, tomato sauce, onion powder, basil and oregano) together in a small bowl. Spread sauce onto four tortillas -- using about a quarter of it on each. Top tortillas with cooked veggies and shredded cheese.
- 4
Bake tortilla pizzas in a cast-iron skillet, on a pizza stone or directly on the oven rack (with a cookie sheet below to catch any melted cheese drips) for 10-12 minutes or until the tortillas are have browned and the cheese has melted. Watch carefully near the end so that the tortillas don't burn. Sprinkle microgreens/arugula over each pizza and let cool before slicing. Sprinkle on red pepper flakes and hemp parmesan before serving.