Vegan Tortilla Pizzas

These delicious personal sized plant based pizzas are DELICIOUS.. and not to mention, really easy to make. This cashew-hemp cheese is to die for and the crust is light and crispy from the texture of a baked tortilla. This recipe is from the book "Raw Vegan Not Gross".... which is a totally awesome read if you're looking for healthy vegan recipes that are mostly or partially raw. Many as this one though, are cooked but have all wholesome and healthy ingredients.




Ingredients (for 2 pizzas):


for the tomato sauce:

1 cup sundried tomatoes (soaked in hot water for 5 min-2 hours)
1 medium tomato
1 teaspoon red pepper flakes
1 tablespoon lemon juice
3 scallions
pinch of salt

OR

you can be lazy like me and use a healthy dairy-free marinara sauce from a jar :)


for the tortilla crust:

2 brown rice tortillas, or any other tortilla of choice (I used orange habanero tortillas from Trader Joe's)
olive oil


For the cheesy sauce:

1/2 cup cashews and/or pine nuts
1/2 cup hemp seeds
2 teaspoons nutritional yeast
juice from 1 lemon (can be subbed for apple cider vinegar)
pinch of salt
1/4 cup water


optional toppings:

basil
oregano
fresh veggies
roasted garlic
red pepper flakes


Directions:

Preheat oven to 350 degrees F.

Make the tomato sauce by blending all the ingredients in a blender or food processor until smooth.

Once oven is heated, coat each side of each tortilla with olive oil (using an oil sprayer bottle works wonders!) and place them on a covered baking sheet. Add a thin layer of sauce all over each tortilla with a spoon starting at the center, and leave a 1/2 inch "crust" around the edge so it won't spread over the sides while cooking. Bake for 10 minutes until crispy.

While cooking, make your cheesy sauce by putting all the ingredients in a blender or food processor and blending until smooth.

Remove tortillas from oven and top with cheesy sauce and any toppings of your choice.