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Vegan-Ease Pizza
Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of traditional dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes.
Easy and so delicious, this pizza cuts corners by using a whole-grain sandwich wrap or tortilla instead of traditional dough. The result is a crisp crust, topped with a mouthwatering combination of toppings, ready to eat in less than 20 minutes.
Ingredients
1 Ten- To Twelve-Inch Whole-Grain Sandwich Wrap Or Tortilla
2 To 3 Tablespoons Prepared Marinara Sauce
¼ Teaspoon Italian Seasoning Blend
1/8 Teaspoon Crushed Red Pepper
2 Cups Lightly Packed Baby Spinach, Washed And Dried
4 Green Queen Olives With Pimento Or 8 Pitted Kalamata Olives, Sliced
10 To 12 Slices Vegan Pepperoni Or 4 Very Thinly Sliced Cremini Mushrooms
1/3 Cup Shredded Vegan Cheese
Directions
- Preheat the oven to 400 degrees F. Put the tortilla or sandwich wrap on a large baking sheet or pizza pan. Spread the marinara sauce over the wrap, in an even layer, leaving a slight margin around the edge for a “crust.”
- Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
- Sprinkle the olives, vegan pepperoni or mushrooms, and vegan cheese over the top of the pizza.
- Bake for 10 to 12 minutes or until crust is crisp and the toppings are heated through. Cut into wedges and serve.
Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!