Go Back

Creamy Personal Tortilla "Pizzas"

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 2



  • 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)

For Vegetables

  • 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)
  • Avocado
  • Salsa


  • 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!


To really simplify this recipe you can either cook all of the veg in the oven or on the stovetop. I prefer the tomatoes caramelized in the oven so I do it this way, but it's still delicious either way!