ABOUT THE RECIPE:
Easy and so delicious, this Vegan-Ease Pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of pizza dough. The result is a crisp crust, enhanced with a mouthwatering combination of toppings, that's ready to eat in about 20 minutes! Ideal to serve for a quick lunch or light supper.
Makes 1 to 2 servings
INGREDIENTS:
1 10- to 12-inch whole-grain sandwich wrap or tortilla (use gluten-free if needed)
2 to 3 tablespoons prepared marinara sauce
¼ teaspoon Italian seasoning blend
⅛ teaspoon crushed red pepper flakes
2 cups lightly packed baby spinach, washed and dried
4 green queen olives with pimento, sliced or 4 pitted Kalamata olives, sliced (optional)
10 to 12 slices vegan pepperoni or 4 very thinly sliced cremini or white button mushrooms
⅓ cup shredded vegan cheese (optional)
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Put the sandwich wrap on a large baking sheet or pizza pan. Spread the marinara sauce over the wrap, in an even layer, leaving a slight margin around the edge for a “crust.” Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
Top with the olives, vegan pepperoni (or mushrooms) and vegan cheese (optional). Bake for 10 to 12 minutes or until crust is crisp and toppings are heated through. Cut into wedges and serve.
Ingredients
Directions
ABOUT THE RECIPE:
Easy and so delicious, this Vegan-Ease Pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of pizza dough. The result is a crisp crust, enhanced with a mouthwatering combination of toppings, that's ready to eat in about 20 minutes! Ideal to serve for a quick lunch or light supper.
Makes 1 to 2 servings
INGREDIENTS:
1 10- to 12-inch whole-grain sandwich wrap or tortilla (use gluten-free if needed)
2 to 3 tablespoons prepared marinara sauce
¼ teaspoon Italian seasoning blend
⅛ teaspoon crushed red pepper flakes
2 cups lightly packed baby spinach, washed and dried
4 green queen olives with pimento, sliced or 4 pitted Kalamata olives, sliced (optional)
10 to 12 slices vegan pepperoni or 4 very thinly sliced cremini or white button mushrooms
⅓ cup shredded vegan cheese (optional)
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Put the sandwich wrap on a large baking sheet or pizza pan. Spread the marinara sauce over the wrap, in an even layer, leaving a slight margin around the edge for a “crust.” Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
Top with the olives, vegan pepperoni (or mushrooms) and vegan cheese (optional). Bake for 10 to 12 minutes or until crust is crisp and toppings are heated through. Cut into wedges and serve.