Vegan Tortilla Pizzas
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Recipe by Eating Bird Food.
The pizzas, lightened
- avocadoinstead ofbutter
Ingredients
Scaled from 4. Cooking times barely change.
- ⅛ cup Sabra roasted red pepper hummus68 cal
- ⅛ cup tomato sauce8 cal
- 2 pinches of onion powder1 cal
- ¼ tsp dried basil0 cal
- ¼ tsp dried oregano0 cal
- 2 pinches of olive or avocado oil6 cal
- ¼ red bell pepper (sliced)8 cal
- ⅛ cup red onion (sliced)6 cal
- ⅛ cup mushrooms (sliced)9 cal
- ¼ cup vegan shredded mozzarella cheese93 cal
- 1 to rtillas (your favorite style/brand)not counted
- ⅛ cup microgreens or baby arugula3 cal
- crushed red pepper flakes0 cal
- ¼ tbsp hemp parmesan (optional)16 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
Preheat oven to 425°F.
- 02
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.
- 03
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.
- 04
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.