Awesome Vegan Pizza

Guilt-Free Super Easy Vegan Pizza!

I’ve already made this recipe at least four times in probably the period of a month or less, and begun adapting it to use different toppings… I want to get more creative with “themes” for the pizzas (like mediterranean or spicy or maybe fake meat – who knows?!) and would love to hear if some of you end up making this recipe, especially if you adapt it to suit your tastes! I think the best thing about it is that is SO so easy, not expensive, and quick. Especially if you prepare the toppings in advance. WHAM! It’s on the table in no time, and that’s always a wonderful attribute to a tasty recipe!

Avocados are great toppings to add after baking.

And really, even vegans love pizza. Right?

Baking two personal pizzas.

Here’s a link to the original recipe, from Marcus Samuelsson, and below the basics of the recipe with adaptations from me. As always, adapt it further to suit your own preferences/needs as you see fit:

Easy, Vegan Tortilla Pizzas

Prepare your toppings & cheesy sauce, bake & start eating within 15 minutes! Great for singles as well as families who want to let their kids pick out their own toppings. Such a versatile recipe & great way to enjoy leftover veggies!

Ingredients

4 whole-wheat tortillas
2 sweet red pepper chopped into large chunks
1/2 onion finely sliced
approx. 8-10 sliced mushrooms
small handful spinach leaves
2 tbsp tomato paste/puree
1 tbsp chopped jalapeno peppers

(other ideas for toppings: cilantro, arugala, pine nuts, tomatoes, basil/pesto, capers, garlic, or avocado added after it is cooked… anything you like really. Don’t be shy!)

for the ‘cheese’

1/2 cup hummus
1 tbsp tahini
juice 1/2 lemon
black pepper (to taste) & water as you desire (I prefer a more drizzled cheese substitute than a thick, clumpy one)

Method

Pre-heat the oven to 400 degrees fahrenheit.

Turn over a baking sheet and leave it in the oven to heat while you go about assembling your toppings and preparing the cheese substitute in a separate bowl. Once they are ready, remove the baking sheet and place two tortillas side by side on it. (The original chef recommends using two, one on top of the other, per pizza – but I actually prefer just the one. It’s a bit crispier and allows for more pizzas! If you want to make it more filling, use two per pizza.) If you’re using a non-stick baking sheet, this works well – but if not, you may want to use flour or foil to keep the tortillas from sticking or burning.

Spread the tomato puree onto each tortilla with the back of spoon leaving a gap around the edge of the pizza. I recommend putting down the greens (whether that’s spinach, cilantro or otherwise) first, then the pepper chunks and mushrooms, then the onions, and lastly the cheese and any small toppings like added nuts or spices. I’ve found that the ingredients stay on the pizza better that way and look prettier, too!

I bake them for 6 minutes, but depending on your oven and personal preferences, you may want to bake  them for 8 to 10 minutes or more. Cut into quarters and enjoy!

A bit messy to eat, but totally delicious! (photo taken before baking)

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