Oh my, was this good! Have you ever made something when you really didn't feel like cooking and surprisingly it turned out amazing? Well, I did tonight. I worked a long day, and felt kinda "meh" about cooking dinner. So after seeing what was available in the house, I decided to throw together a pizza with some tortilla shells as my crust. How easy is that? Crispy, crunchy and held up extremely well to my toppings.
6 large Flour Tortillas, ( I used fat free, but use your own favorites)
10 oz +-, just use a few T on each one, of tomato sauce with one tsp of Italian seasoning blended in (or use your favorite sauce)
3 cups sliced mushrooms. (precook in microwave for 2 min, and drain water)
1/2 white onion diced
1 large red pepper, diced
1 large carrot grated
2 cups of my plant based diced American Cheeze Slices, or your favorite vegan cheese.
*OPTIONAL 1/2 cup jalapeno peppers, sliced
1/4 cup nutritional yeast
Prebake the flour tortillas in the oven on parchment paper at 375 for about 8 min, or until lightly baked. This is an important step to keeping this a crunchy crust.
Then start with the tomato sauce, and work your way up. My veg toppings are just a suggestion, use your own favorites, but let me tell you this combination was fabulous. I simply layered them on, then sprinkled the nutritional yeast over the top.
Be sure and precook your mushrooms for a few minutes in the microwave or stovetop, they release a lot of liquid and you don't need that to soggy up your delicious pizza.
Bake at 375 until the edges are getting dark, and the bottom looks a good med golden brown. Let cool for just a minute or two before slicing into nacho triangles, or you could do what my husband did, and just fold It over and eat it like a pizza taco. This makes personal size pizzas, I ate two, hubby ate three. Enjoy!!
*Consider some optional toppings like avocado, salsa, or plant based sour cream.
6 large Flour Tortillas, ( I used fat free, but use your own favorites)
10 oz +-, just use a few T on each one, of tomato sauce with one tsp of Italian seasoning blended in (or use your favorite sauce)
3 cups sliced mushrooms. (precook in microwave for 2 min, and drain water)
1/2 white onion diced
1 large red pepper, diced
1 large carrot grated
2 cups of my plant based diced American Cheeze Slices, or your favorite vegan cheese.
*OPTIONAL 1/2 cup jalapeno peppers, sliced
1/4 cup nutritional yeast
Prebake the flour tortillas in the oven on parchment paper at 375 for about 8 min, or until lightly baked. This is an important step to keeping this a crunchy crust.
Then start with the tomato sauce, and work your way up. My veg toppings are just a suggestion, use your own favorites, but let me tell you this combination was fabulous. I simply layered them on, then sprinkled the nutritional yeast over the top.
Be sure and precook your mushrooms for a few minutes in the microwave or stovetop, they release a lot of liquid and you don't need that to soggy up your delicious pizza.
Bake at 375 until the edges are getting dark, and the bottom looks a good med golden brown. Let cool for just a minute or two before slicing into nacho triangles, or you could do what my husband did, and just fold It over and eat it like a pizza taco. This makes personal size pizzas, I ate two, hubby ate three. Enjoy!!
*Consider some optional toppings like avocado, salsa, or plant based sour cream.
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