5 17 Published May 11, 2017, Updated Jan 13, 2022 Whenever we make pizza at home I always request “make-your-own pizza” night. This way Isaac and I can both choose our own toppings and make personal-size pies. Tortillas, pita and naan work great for this and it’s awesome because you don’t have to fuss with making a homemade crust. Or argue over the topping situation. Everyone gets their favorite toppings and a whole pizza to themselves.
The Base
We always seem to have extra tortillas around so that’s what I’m using for this recipe instead of traditional dough. Plus, I’m a huge fan of crispy, thin-crust pizza and using tortillas for the crust ensures each bite has a little crunch factor to it! Both corn tortillas and flour tortillas work great for these pizzas.
The Sauce
The beauty of personal pan pizzas is that you get to decide what you want! I decided to mix Sabra’s Roasted Red Pepper Hummus and pizza sauce for this recipe. It’s super flavorful and adds plant-based protein to these tortilla pizzas. You could also do pesto, a white, sauce or just stick to traditional tomato sauce.
Toppings
You really can’t go wrong with toppings – pick your favorite pizza toppings! For these, we loaded our tortillas with:
Sauteed veggies – mushrooms, onions and red peppers. Vegan cheese – I like the Daiya brand because it melts well. Microgreens or fresh basilFresh pineapple – I love the combination of savory and sweet!Hemp parmesan and crushed red pepper
The most important thing to note when making these pizzas is that you’ll want to cook your veggie toppings ahead of time for two reasons: Not vegan but looking for an easy pizza recipe? Try my Easy Tortilla Pizzas!
More Vegan Dinners You Might Enjoy!
Kale and Sweet Potatoes Brown Rice BowlsPotato SoupVegan Burrito Bowl18 Hearty Vegan Salads
