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15-Minute Vegan Pesto Tortilla Pizza

Written by Vanessa Cunningham | February 19, 2014

Looking for a new recipe to mix up your menu routine? This simple recipe packs a lot of flavor and is perfect for a quick meal on a busy night. By using tortillas instead of pizza dough, you’ll be cutting down on the carbs and calories without compromising taste. You can follow the recipe below or mix it up with your favorite toppings for a fun twist. Bon appétit!

Adapted from a recipe by Veronica Bosgraaf, founder of Pure

8 small flour tortillas (I like to use 5-inch tortillas)
1 cup vegan basil pesto (or make your own)
1/2 cup sun-dried tomatoes
1/2 cup pine nuts
Olive oil, for garnish

  • Preheat the oven to 350°F.
  • Spread the pesto over each tortilla, top with 3 sun-dried tomatoes, and sprinkle with pine nuts.
  • Bake on a cookie sheet for 10 minutes, or until the tortillas are crispy.
  • Drizzle with olive oil before serving.

Servings: 8-10

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