- Pizza sauce (or vegan pesto)
- Mushrooms, cleaned and sliced
- Nutritional yeast
- Salt, pepper, or chili flakes to taste
- Preheat oven to 425F, or 450F if you’re feeling hungry and impatient and like to flirt with danger.
- Place your tortilla of choice on a baking sheet.
- (Optional: VERY lightly brush a little bit of olive oil across the tortilla to keep the sauce from soaking in to the tortilla.)
- Place about a 1/4 cup of pizza sauce on your tortilla, swirling it around with the back of a spoon or measuring cup to distribute evenly.
- Arrange small handful of spinach–or as much as you want on your pizza–around the tortilla.
- Add mushrooms on top. You can lay them out in their full slices, or break them up in your hands before arranging them on top.
Check out those chunks of delicious mushroom
- Season to taste. You can use literally anything your heart desires. I used salt, pepper, and chili flakes. I was out of oregano and basil… so maybe you should be better prepared than I was.
- Add 2 tablespoons of nutritional yeast–or as much as you want. This gives it that cheesy bang.
- Cook in oven for 12-15 minutes, depending on your oven and how high the temperature is. I like an extra crispy pizza, so I look for the edges to be golden-brown before I remove from the oven.
- Serve & enjoy!
Can I get a hip hip hooray for pizza?
HIP HIP HOORAY! PIZZA IS THE ONE TRUE LOVE FOR ME.
But in all seriousness, guys, I really love pizza. Giving up pizza has been one of the hardest parts of going plant-based for me. I miss the ease of pizza, the cheesy top, the spicy sauce, and the imaginative toppings. And I know–TRUST ME I KNOW–that there are imitation cheeses made from soy, almond, or whatever else.
I have never found an imitation that fits my palate and my budget. So there.
But that’s okay! Thank Mother Nature for mushrooms and spinach, and especially the gift of nutritional yeast. I always have mushrooms and spinach on hand because it is hard to find another vegetable that stretches so far for so little money. I also find that mushrooms give me that nice umami flavor on my pizza, with an earthy depth I wouldn’t get with other veggies. My other favorite topping is slices of bell pepper.
This recipe was originally served to me and given to me by my Uncle Bob. I think I primarily subsisted on these “Uncle Bob Pizzas” for the second half of college. They’re just so incredibly versatile, and it’s so easy to keep sauce and tortillas on hand. You can use anything–vegan pesto, balsamic glaze, imitation meats and cheeses–it’s all doable on this pizza.
Ultimately I find that this version is as cheap as it comes for me, using the bag of organize spinach and mushrooms. I rarely have true pizza sauce on hand, so I typically use a veggie marinara sauce or something similar. Don’t be afraid to experiment, though! I know someone who tops her pizza with avocado chunks! (I certainly wouldn’t recommend this if you’re going for a low-budget, pantry-based pizza.)
So here it is, guys. The lazy man’s pizza. No dough, no fancy ingredients, just a tortilla and an oven and your fridge remnants. No excuses for ordering takeout, now! Good luck, my friends, and may the avocado odds be ever in your favor.