Vegan Tortilla Pizza
User Reviews
5
Vegan Tortilla Pizza
Description
This Vegan Tortilla Pizza starts with a single tortilla spread with pesto made from spinach, basil, nuts, garlic, nutritional yeast, and lemon juice blended to a creamy consistency. The thin base bakes quickly at 400°F, crisping while the lightly layered, thinly sliced vegetables like mushrooms, onions, and peppers soften without sogginess. Avocado is added after baking for fresh creaminess and contrast.
The recipe emphasizes thin slicing with a mandolin to ensure the vegetables cook fully in the short baking time without weighing down the tortilla. Cooking on a baking sheet supports the delicate structure, preventing bending or sogginess. The result is a light yet satisfying vegan pizza variant that combines crisp textures with fresh herbal and vegetable flavors.
Enjoy it sliced or rolled up, making it versatile for various occasions as a snack or quick meal. Using different nuts or herbs in the pesto allows flavor customization while keeping preparation straightforward.
Ingredients
- 1 tortilla of choice
Pesto:
- ½ cup spinach or any greens will work
- ¼ cup basil or parsley, mint or cilantro if you're feeling adventurous!, fresh
- ¼ cup nuts I used pumpkin, but sunflower, walnuts, pine nuts, pecans, and almonds would also all work well, or seeds of choice
- 1 garlic clove
- 2 tablespoons nutritional yeast optional
- ¼ teaspoon salt
- ⅓ cup of water
- 1 tablespoon lemon juice
Toppings:
- potato thinly sliced
- mushroom
- onion
- corn
- chives
- spinach
- greens
- peppers
- avocado
- broccoli
Instructions
- Preheat oven or toaster oven to 400 degrees. Make your pesto by combining all ingredients in a blender or food processor and processing for 30 seconds (scraping down sides a few times), until creamy.
- Pour onto the tortilla and spread out evenly with a spoon, it should be a nice thick layer of pesto.
- Top with your thinly sliced veggies, though leave the avocado off until it comes out of the oven. Place on a baking tray and bake for 10 minutes or until the tortilla starts to brown and get crispy and the toppings are soft and cooked through.
- Remove from oven and top with avocado if using, salt, pepper, and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!
Notes
- Use a mandolin to slice vegetables thinly for even cooking within 10 minutes baking time.
- Cool the baked tortilla on cooling racks to prevent the base from becoming soggy.
- Use moderate toppings to avoid sogginess and ensure the tortilla crisps properly.
- Bake on a baking sheet to provide stable support to the fragile tortilla crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 823mg | 34% |
| Potassium | 686mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 1732IU | 35% |
| Vitamin C | 14mg | 16% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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