Mini Vegan Tortilla Pizzas

This past weekend was awesome for 2 reasons:

Sunshine. Lots of sunshine.

These mini vegan tortilla pizzas. Ohhhhhhh yes. They were good.

It’s as easy as cutting up tortillas, popping them in a muffin tin, throwing on some toppings, baking, and stuffing your face.

I’m not even going to tell you how many of these I ate, but believe me when I say it was MORE THAN I SHOULD HAVE.

Worth it, though. Totally worth it.

You can put on any kind of toppings you want – that’s what makes pizza so freakin’ amazing. It’s versatile.

My husband doesn’t like Daiya cheese shreds, so for some of his pizzas, I put our homemade vegan nacho cheese, and on some others, I didn’t put cheese at all – just loaded them up with sauce and veggies.

He approved. I approved. The kids approved. Everyone approved.

This was an awesome meal.

I think these would also work as dessert pizzas, by just swapping out sauce, cheese and pizza toppings, and instead baking she shells, then putting melted chocolate and fresh fruit inside, freezing until semi-firm, and topping with coconut whipped cream.

Mmmm, yes, that is a good idea.

Excuse me while I wipe the drool off my keyboard.

I made these babies for dinner, alongside a big kale salad, but they would also work well for lunch, as an appetizer (just halve the recipe), and even as a snack.

They would work  pretty much any time of day. Except breakfast. Unless you’re into pizza for breakfast. In which case – you could eat these pizzas any time of day and be happy and full and satisfied. Enjoy!

Mini Vegan Tortilla Pizzas

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Vegan Insanity

Recipe type: Snack, Lunch, Appetizer

Cuisine: Pizza

Serves: 4

Ingredients

• 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

1. Preheat oven to 375F. Spray 2 muffins tins with non-stick cooking spray (or use refined coconut oil) and set aside.
2. 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.
3. Place your tortilla pizzas inside your muffin tins, pressing down gently.
4. Add a bit of sauce, then cheese, then toppings, to each tortilla pizza.
5. 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.
6. Allow to cool for about 5 minutes. If you handle them too early, they may not pop out of the tins easily.
7. 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.

3.2.2704

Related Posts:

Mini Cauliflower Crust Pizzas with Sun-Dried Tomato Sauce Thin Crust Pesto Pizza Mini Garlic Bread Cheeze Toasts Homemade Vegan Calzones with Sun-Dried Tomato & Pesto Spread