Easy Vegan Pesto Tortilla Pizza (Gluten Free)

Tortilla Pizza – a quick and easy lunch, dinner, or even appetizer or snack. Super versatile. Make just one or make several. All done in about 20 minutes. 

I promised you there’d be quick and easy recipes this month. So far, I’ve delivered with my Stir Fry Zucchini Noodles and Coconut Curry Soup. If you can believe it, this Tortilla Pizza recipe is even faster than those two! In 20 minutes or less, you can be enjoying a delicious slice (or 4!).

Valentine’s Day is quickly approaching. Before kids, hubby and I used to go out for pizza each year. Lately, we’ve been doing more and more homemade pizzas. Easier for me to veganize and everyone gets to choose the toppings of their choice. Win-win. Plus, with these easy, lighter pizzas, you’ll have more room to indulge in all that Valentine’s Day chocolate (like these Cherry Chocolate Walnut Truffles or these Fudgy Mocha Brownie Hearts.)

Choose your Toppings

Much like My Favorite Avocado Toast, this Tortilla Pizza is more of a method than a recipe. You can certainly load it up with your favorite pizza toppings – vegan cheese, marinara sauce, bell peppers, spinach, vegan sausage, artichokes, broccoli, etc. MY favorite way top off these super easy vegan pizzas is with my delicious, lemony Mixed Greens Almond & Pepita Pesto followed by thinly sliced mushrooms, slivers of red onion, halved cherry tomatoes, and a chiffonade of basil. It’s a flavor explosion all on a crunchy pizza crust – perfection!

You might remember a similar pairing with my Game Day Vegan Pizza Bites (one of my very favorite party appetizers!). <- Those pizza bites, though, take a little extra time because you have to cut the crust into little rounds and then press them into a mini muffin tin and bake. For weeknight meal purposes, I don’t have time for that! That’s where these Tortilla Pizzas come in.

Thin and Crispy

I might live in the Chicagoland area, where deep dish pizza reigns supreme, but I’m a thin and crispy pizza lover through and through. When I was little, my Dad was the master pizza maker in our house. Truth be told, it was a mix from a box, but he knew just how to stretch it out to make it ultra thin, almost see-through, without breaking it.

I have fond memories of that pizza crust! But, even easier than a boxed mix, is a package of tortillas! It doesn’t get much thinner than that and they bake up super crispy in under 10 minutes. It’s the perfect base for my Vegan Pesto Pizza!

Easy Vegan Pesto Tortilla Pizza

Not only do these make an easy weeknight dinner, they would be perfect for party appetizers or a quick snack too!

As always, if you give this Tortilla Pizza a try, please come back and leave me a comment below with your feedback and star rating. You can find me on social media too. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

Easy Vegan Pesto Tortilla Pizza

Super easy, thin and crispy, Vegan Pesto Tortilla Pizzas. Ready in 20 minutes! Perfect for a fast weeknight dinner, party appetizers, or a quick snack. Feel free to use your favorite pizza toppings. This recipe is for 1, but is easily doubled, tripled, quadrupled, etc.

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Course: Entree/Lunch/Snack/Appetizer

Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 1 serving

Calories: 239kcal

Author: Jenn Sebestyen

Ingredients

• 1 tortilla (gluten free, if desired)1 tortilla (gluten free, if desired)
• 3-4 tbsp Mixed Greens Almond & Pepita Pesto (or your favorite pesto)3-4 tbsp Mixed Greens Almond & Pepita Pesto (or your favorite pesto)
• 3-4 mushrooms , sliced3-4 mushrooms , sliced
• 4-5 cherry tomatoes , halved4-5 cherry tomatoes , halved
• a few thin slices of red oniona few thin slices of red onion

Instructions

• Place a pizza stone in the oven and preheat to 375 degrees F.
• Spread the pesto onto the tortilla, leaving a small border around the edges.
• Sprinkle on the remaining ingredients.
• Carefully transfer the pizza to the pizza stone in the oven and bake for 8-10 minutes until the tortilla is crispy.
• Slice and enjoy!

Notes

If you don't have a pizza stone, you can use a baking sheet, but the bottom of the tortilla may not get as crispy.

Nutrition

Calories: 239kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 64mg | Potassium: 391mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 29.7mg | Calcium: 70mg | Iron: 3.6mg

Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

More Quick & Easy Vegan Recipes to Love:

Bell Pepper & Chickpea Tacos (15 Minute Recipe!)

Vegan Chickpea Salad (or Sandwich!)

Black Bean Salsa Burgers (only 4 ingredients!)