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Tortilla Salad Pizza



Tantalizing Tortilla Salad Pizza boasts a crispy crust, lively greens and “Vegan Almond Parmesan.”

Serves 2



2 8- to 9-inch whole-grain tortillas
1/2 tablespoon extra-virgin olive oil
2/3 cup cooked white beans (drained and rinsed if canned)
2 cups well-packed spring salad greens, washed and dried
1/8 teaspoon crushed red pepper
2 medium tomatoes, thinly sliced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Sea salt or Himalayan pink salt
1/2 sweet red or orange pepper
3 tablespoons shredded vegan cheese (optional)
Almond Parmesan (see recipe below) (optional)



Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.


Put a tortilla on a large plate. Brush both sides of the tortilla with a thin layer of olive oil. Repeat with the second tortilla. Put the tortillas on the prepared baking sheet. Put the beans in a medium bowl and lightly mash them using a potato masher or large fork. Spread half of the mashed beans in an even layer on each tortilla, leaving a slight margin around the edge for a “crust.”

Chop the spring greens chiffonade-style. Arrange half of the greens on top of each bean layer. Sprinkle the greens with the crushed red pepper. Arrange the tomatoes in a single layer over the greens and sprinkle with the basil, oregano, and salt. Cut the pepper into 6 slices.


Arrange 3 slices of the sweet pepper over the tomatoes on each pizza.

Bake for 20 minutes. Remove the pizzas from the oven and top with vegan cheese (if using).

Bake for 5 to 10 minutes, or until the vegan cheese is melted. Serve at once with Almond
Parmesan on the side, if desired.



1/2 cup raw almonds
1/4 teaspoon sea salt, plus more as needed

Put the almonds and salt in a blender and process until the consistency of crumbled Parmesan cheese is achieved. Taste and add more salt, if desired.