Vegan Tortilla Pizzas
These make a lovely light lunch, and they're a good way to use up leftover veggies which are of course free on Weight Watchers. Other toppings you could use are falafel, roasted butternut squash, roasted vegetables, artichokes, figs, vegan cheese, and vegan pesto.
Ingredients
- 4 Flour Tortillas
- 8 tbsps Tomato Puree
- 1 Red Onion
- 25 g Sun Dried Tomatoes
- 20 g Black Olives sliced
- Cherry Tomatoes
- Rocket
- For the vegan parmesan:
- 35 g Cashews
- 1 Tsp Nutritional Yeast
- Pinch of Salt
- 1 Tsp Garlic Powder
Instructions
- First make the vegan parmesan. It's so easy because all you need to do is blend the ingredients together. I use a Nutribullet which blends everything to a fine crumb texture just like parmesan. The nutritional yeast gives it a cheesy flavour.
- Assemble the pizzas by spreading tomato puree on the tortillas. You can then load them up with your toppings. I did two pizzas with just red onion, olives and cherry tomatoes, and the other two with red onion and sun dried tomatoes.
- Bake them in the oven at 180 degrees for 6 - 8 minutes, depending on how crispy you want the tortillas to be.
- Once they're out, sprinkle with rocket or the vegan parmesan. You can add a little drizzle of oil too.
Notes
Weight Watchers Points: 15 for two pizzas