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!
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.