“Pizza”, “flatbread”, whatever you want to call it – it’s DELICIOUS!
My mom used to always make us (or let us make our own) mini pizzas on busy nights when we wanted pizza but it wasn’t a designated Friday homemade pizza night.
Since then i’ve realized you can really make anything on a tortilla and anyone who doesn’t use this little life hack is seriously missing out (esp. if you’re a thin crust person)!
This “recipe” is a little different than most since I use some pre-made/store-bought ingredients, but that’s the whole point – It makes it that much quicker and easier.
Also, feel free to prep extra toppings and you can literally (no joke) throw these together in 5 minutes or less, cook them for 10 minutes and you have a quick, easy and delicious meal in no time! Can you tell that I’ve done this more than once? I can’t begin to tell you how many times I’ve made this meal.
I LOVE the creamy texture paired with the caramelized tomatoes and mushrooms are my absolute fav so it’s just a win-win-win. I am swooning as I type this. I think I know what’s for supper tonight!
I truly hope you guys enjoy this simple recipe as much as I do. I’d love for you to comment (or email or DM me on insta!) if you make it OR if you like the idea of incorporating some store-bought/pre-made ingredients into recipes to speed up the process.
I think it’s really nice to have the option of making your own OR buying something similar from the store – that way if you are home and don’t have the ingredients you can make it on your own, or if you want to save time you can grab the store bought option. I plan to make my own hummus that will mimic these flavours so I will update the recipe with that option when I do! Enjoy!
Creamy Personal Tortilla “Pizzas”
- 4 Mini Tortillas (or 2 large ones) I use The Real Coconut & love them (v/gf). Use naan bread if not v/gf.
- 1/3-1/2 Cup Roasted Garlic & Spinach Hummus I use Sunfower Kitchen, but feel free to make your own or use another hummus or spinach dip
- 1/4-1/3 Cup Vegan Cheese (optional, but I used Daiya mozza)
- 1 Cup Cherry Tomatoes Whole
- 1 Small Zucchini Thinly sliced
- 1 Cup Cremini Mushrooms Chopped
- 1/2 Cup Frozen Chopped Kale
- 1 Tbsp Coconut Aminos sub soy sauce or other soy alternative if desired (or omit)
- 1 Tbsp Avocado Oil
- 1/2 tsp Salt + Pepper
For Topping (All Optional Add-Ons)
- Fresh Basil as desired
- 3-4 Artichoke Hearts chopped (buy them whole in a can)
- Pre-heat oven to 400
- Chop mushrooms and slice zucchini. Lightly coat pan with avocado oil and coconut aminos. Place mushrooms, zucchini and frozen kale in a pan over medium heat on the stove top. Sautee for about 10 minutes or until cooked. I prefer mine a bit crispy (some might say overcooked!)
- Coat cherry tomatoes with some avocado oil and salt + pepper and place on a lined tray then put them in the oven. (put them in the oven as soon as the oven is pre-heated to speed things up!) Cook for about 25 minutes (depending on your oven). You'll know they're done when they are blistering and some of them might have some char on them – this is exactly what you want! Feel free to toss them half way through.
- While you're waiting for your veg toppings to cook prepare your base.
- Line a pan so it's ready for the oven. Place tortillas on the pan and evenly coat them with your hummus. Add more or less as desired. Sprinkle the cheese on top – I don't use too much, just enough to add a little bit of extra creamy-ness as the hummus itself is already creamy and kind of cheese-y!
- When the veg is done layer it on top of each individual tortilla.
- Bake in the pre-heated 400 oven for 10-12 minutes or until the edges start to brown on your tortillas.
- Add your toppings (if desired) and cut each into 4 sections or eat like a quesodilla!