These tasty pizza-style tortillas are quick to assemble and they’re so yummy! When you crave a pizza, but are short on time, these tantalizing pies will surely please.
Anyway you slice it, this easy and delicious “pizza” makes a snazzy lunch or light supper to please the entire family.
ABOUT THE RECIPE
MAKES 4 SERVINGS
These tasty Tortilla Pizza Pies are quick to assemble and they’re so yummy!
INGREDIENTS:
4 whole-grain tortillas (gluten-free are fine)
8 to 12 ounces prepared vegan marinara sauce
1 teaspoon all-purpose seasoning, Italian seasoning blend, or dried basil
1/4 teaspoon crushed red pepper
½ medium zucchini (grated or very thinly sliced) OR 16 to 20 slices vegan pepperoni
6 to 8 queen green olives, with pimento sliced
1/2 small sweet onion, diced
11/2 cups bite-sized broccoli florets
8 heaping tablespoons shredded vegan cheese
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with unbleached parchment paper.
Arrange 2 tortillas on each baking sheet. Top each tortilla with one-quarter of the marinara sauce, all-purpose or Italian seasoning and crushed red pepper. Spread one-quarter of the zucchini or vegan pepperoni slices, olives, onion, broccoli florets and vegan cheese evenly over the top of each tortilla.
Bake for 15 to 20 minutes, or until the vegan cheese is melted, tortillas are crisp and sauce is bubbling. Transfer the tortillas to wire racks and let cool for 5 minutes.
Transfer each tortilla to a cutting board and cut into 4 slices. Serve 4 slices per person.
Ingredients
Directions
ABOUT THE RECIPE
MAKES 4 SERVINGS
These tasty Tortilla Pizza Pies are quick to assemble and they’re so yummy!
INGREDIENTS:
4 whole-grain tortillas (gluten-free are fine)
8 to 12 ounces prepared vegan marinara sauce
1 teaspoon all-purpose seasoning, Italian seasoning blend, or dried basil
1/4 teaspoon crushed red pepper
½ medium zucchini (grated or very thinly sliced) OR 16 to 20 slices vegan pepperoni
6 to 8 queen green olives, with pimento sliced
1/2 small sweet onion, diced
11/2 cups bite-sized broccoli florets
8 heaping tablespoons shredded vegan cheese
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with unbleached parchment paper.
Arrange 2 tortillas on each baking sheet. Top each tortilla with one-quarter of the marinara sauce, all-purpose or Italian seasoning and crushed red pepper. Spread one-quarter of the zucchini or vegan pepperoni slices, olives, onion, broccoli florets and vegan cheese evenly over the top of each tortilla.
Bake for 15 to 20 minutes, or until the vegan cheese is melted, tortillas are crisp and sauce is bubbling. Transfer the tortillas to wire racks and let cool for 5 minutes.
Transfer each tortilla to a cutting board and cut into 4 slices. Serve 4 slices per person.
This recipe is from my book, DELICIOUSLY VEGAN: Plant-Powered Recipes for the Modern, Mindful Kitchen. Published by Scribe Publishing Company, ©2018. Reprinted by permission. Purchase a copy signed by Laura here.
Serve these yummy pizza pies for a fun family supper!
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