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!
Have leftover tortillas and veggies from #tacotuesday? Turn Thursday into pizza night and make mini, personal-size tortilla pizzas! Just grab a container of hummus, tomato sauce, veggies and some cheese and you’ll be ready to go.
Whenever we make pizza at home I always request “make-your-own pizza” night. This way Isaac and I can both choose our own toppings and make personal-size pies. Tortillas, pita and naan work great for this and it’s awesome because you don’t have to fuss with making a homemade crust. Or argue over the topping situation. Everyone gets their favorite toppings and a whole pizza to themselves.
We always seem to have extra tortillas around so that’s what I’m using for this recipe instead of traditional dough. Plus, I’m a huge fan of crispy, thin-crust pizza and using tortillas for the crust ensures each bite has a little crunch factor to it! Both corn tortillas and flour tortillas work great for these pizzas.
The beauty of personal pan pizzas is that you get to decide what you want! I decided to mix Sabra’s Roasted Red Pepper Hummus and pizza sauce for this recipe. It’s super flavorful and adds plant-based protein to these tortilla pizzas. You could also do pesto, a white, sauce or just stick to traditional tomato sauce.
You really can’t go wrong with toppings – pick your favorite pizza toppings! For these, we loaded our tortillas with:
Sauteed veggies – mushrooms, onions and red peppers.
Vegan cheese – I like the Daiya brand because it melts well.
Microgreens or fresh basil
Fresh pineapple – I love the combination of savory and sweet!
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.
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.
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.