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15-Minute Vegan Pesto Tortilla Pizza

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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