Tortilla Pizza

Do you like pizza? I’m going to go ahead and assume you probably do, and introduce you to the new love of your life, tortilla pizza.

We’re talking 300 calories total, gluten free, dairy free and vegan. How do you beat that? You don’t!

The key to making it work is keeping toppings thin. You want your pizza to stay crispy, so it’s crucial that you don’t pile it on high. I’m going to show you how to do this as simple as possible with just cheese (vegan), sauce, oregano and basil, but if you do choose to add anything else, just make sure to keep it light.

Let’s go!

Tortilla Pizza

Author: The Lean Clean Eating Machine

Ingredients:

• 1 gluten free tortilla- I used Mission brand organic gluten free tortillas, but you could use any tortilla you would like
• Olive oil to brush on each side of the tortilla
• Pizza sauce
• Vegan cheese- I used Miyoko’s Mozzarella that I grated with a cheese grater
• Dried oregano seasoning
• Fresh basil; thinly sliced

Instructions: 

1. Turn on broiler to high.
2. Add a small drizzle of oil to a medium frying pan and coat each side of your tortilla. Cook tortilla over medium/high heat, flipping constantly until tortilla is crispy, and is firm with no ‘bend.’
3. Place finished tortilla on a piece of parchment paper and top with a very thin layer of pizza sauce, making sure to go all of the way to the edges so they don’t burn.
4. Top pizza with a very thin layer of vegan cheese, once again making sure to go all of the way to the edges.
5. Sprinkle with a bit of dried oregano and place pizza directly onto oven rack. Allow to broil for about 3-5 minutes, or until cheese is melted. Make sure to watch closely so pizza doesn’t burn.
6. When finished, remove from oven and top with fresh basil before serving.