8 small flour tortillas (corn may work too, but I haven't tried)
1 cup tomato sauce
cheese of choice (I used, vegan parmesan, Daiya shreds, and nacho cheese sauce)
toppings of choice (I used green lentils, green pepper, kalamata olives, and zucchini)
Instructions
Preheat oven to 375F. Spray 2 muffins tins with non-stick cooking spray (or use refined coconut oil) and set aside.
Using a doughnut cutter or small drinking glass, cut out your mini pizzas from the tortillas. I placed mine over the muffin tin first, to see how big to make my pizzas. You want them to be a bit bigger than the opening of the hole.
Place your tortilla pizzas inside your muffin tins, pressing down gently.
Add a bit of sauce, then cheese, then toppings, to each tortilla pizza.
Bake for about 15 minutes, or until the tortilla is a nice golden brown color, and the sauce & toppings are warm and the cheese has melted.
Allow to cool for about 5 minutes. If you handle them too early, they may not pop out of the tins easily.
Run a butter knife around each pizza, and pop it out - but only if it's ready. If it doesn't come out easily, let it cool for a few more minutes.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/mini-vegan-tortilla-pizzas/