These easy vegan tortilla pizzas are quick, convenient, and satisfying. They’re a great way to incorporate your favorite vegetables into a healthy lunch or light dinner. You can customize them based on what you have in your fridge and pantry!
These easy vegan tortilla pizzas are proof of the old maxim that necessity is the mother of invention. I usually shop for groceries over the weekend, which means that by Friday, the fridge tends to be a little bare.
Last Friday, I found myself with the odds and ends of a few bunches of veggies (asparagus and broccolini included), some tortillas, a lunchtime appetite, and only a short window between nutrition clients. These pizzas were born. I whipped up a really tasty tomato base using white beans, sun-dried tomatoes, and tomato paste, and I added artichoke hearts for flavor and a seasonal touch (also to use up the jar I’d had in my pantry for a while). The result was a quick, flavorful homemade tortilla pizza that could be adapted in so many ways, for either a speedy lunch or a speedy dinner.
Originally I was just going to slap some tomato paste on the tortilla as a base and call it a day, but when I saw a can of cannellini beans, I thought they presented me with a nice excuse to create a slightly more nutritious base–one with a little plant protein and the umami/saltiness of sun-dried tomatoes. I’m glad I did this. The base is great for these pizzas, but it would also be a tasty dip, spread, or appetizer. You can use either the oil-packed, sun-dried tomatoes, or you can quickly rehydrate some of the dried ones before you make the dip.
Of course, the pizzas can and should be modified to use up whatever vegetable scraps or miscellaneous bunches of produce you have at home. Asparagus tips and pieces work really nicely, but I’d also love to try mushrooms, bell pepper strips or slices, zucchini rounds in the summer, or sliced eggplant. Cauliflower would be a nice addition, too. Here’s the super speedy, super simple recipe.
Serve the tortilla pizza wedges with a cup of soup, a green salad, or just pack them up for lunch on the go with some fruit. They’re neither the most authentic nor the fanciest homemade pizzas you’ll ever eat–simplicity and ease is what they’re all about–but they are adaptable, fun to prepare, and, most importantly, quite tasty.
Maybe these will be a lunch or dinnertime hit in your own home soon. If you make them, I’d love to hear about what toppings you try!
It’s the start of another busy week, and I’m grateful to have this recipe as a lunchtime option, since I’ve still got some of the dip and tortillas in my fridge (which reminds me to mention that you can easily prepare the white bean spread for the pizzas and then assemble them individually, day by day, rather than baking them all at once).
I’ve also got a wonderful, springtime overnight oat recipe planned for Thursday, which I hope you’ll all stay tuned for. In the meantime, I’m gearing up for my finals next week, and doing my best to stay on top of easy meals for me and Steven as I go. I’m wishing you all a happy start to a new week. Till soon,