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.

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. 

  • Servings: 1-2
  • Difficulty: Easy
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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


  1. 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.”
  2. Sprinkle the Italian seasoning and crushed pepper over the sauce. Top with the baby spinach, pressing it down to make it more compact.
  3. Sprinkle the olives, vegan pepperoni or mushrooms, and vegan cheese over the top of the pizza.
  4. Bake for 10 to 12 minutes or until crust is crisp and the toppings are heated through. Cut into wedges and serve.
  5. 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!