Name: Vegan Tortilla Pizza
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 1 servings
Ingredients: 1 null tortilla (of choice); 0.5 cup spinach ((or any greens will work)); 0.25 cup fresh basil ((or parsley, mint or cilantro if you're feeling adventurous!)); 0.25 cup nuts or seeds of choice ((I used pumpkin, but sunflower, walnuts, pine nuts, pecans, and almonds would also all work well)); 1 clove garlic clove; 2 tbsp nutritional yeast ((optional)); 0.25 tsp salt; 0.33 cup water; 1 tbsp lemon juice; null null thinly sliced potato; null null mushroom; null null onion; null null corn; null null chives; null null spinach; null null greens; null null peppers; null null avocado; null null broccoli

Instructions

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1

Preheat oven or toaster oven to 400 degrees Fahrenheit. Make your pesto by combining all ingredients in a blender or food processor and processing for 30 seconds (scraping down sides a few times), until creamy. To clarify, combine spinach (0.5 cup), fresh basil (0.25 cup), nuts or seeds (0.25 cup), garlic (1 clove), nutritional yeast (2 tbsp) (optional), salt (0.25 tsp), water (0.33 cup), and lemon juice (1 tbsp).
2

Pour the prepared [pesto] onto the tortilla (1) and spread out evenly with a spoon to create a thick layer.
3

Top with your thinly sliced veggies, leaving the [avocado] off until it comes out of the oven. Place on a baking tray and bake for 10 minutes or until the [tortilla] starts to brown and get crispy and the toppings are soft and cooked through. Example toppings include [potato], [mushroom], [onion], [corn], [chives], [spinach], [greens], [peppers], and [broccoli].
4

Remove from oven and top with [avocado] if using, [salt], pepper, and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!