Light Meals, Snacks

BFree Tortilla Pizzas with Garlic & Thyme Oumph!

I've been making tortilla pizzas for as long as I can remember, as they're a lower-carb version of the standard kind, as well as super-quick to make. My kids adored them when they were little, and I haven't yet met an adult who hasn‘t tucked into them with glee.

I make so many variations of this recipe: Mexican-themed, classic margherita, with roasted or spring vegetables – you name it. So when I was tasked with creating recipes using BFree gluten-free wraps and Oumph! protein products, the first things that sprang to mind were my tasty tortilla pizzas.

You can top these with whatever you fancy – here, I've used Oumph!'s The Thyme & Garlic Chunk, because I wanted to use classic Italian flavours, but Oumph! has a huge range to choose from, including Pulled Oumph!, Salty & Smoky, Kebab Spiced, and The Chunk, which is unseasoned.

To top my tortillas, I made a classic pomodoro sauce, and used vegan mozzarella cheese. Some have capers and black olives added, while others feature sundried tomato and rocket. And I think basil is essential to give some freshness to these classic Italian flavours.

I used all three flavours from the BFree wrap range: Sweet Potato, Multigrain, and Quinoa & Chia. All three were delicious, so feel free to pick your favourite.

If you don't use all the tomato sauce, leftovers can be frozen or kept in the fridge for about five days, and used as base for pasta sauce.



1 tbsp light oil, such as groundnut

1 onion, diced

4 cloves garlic, crushed

2 x 400g tins chopped tomatoes

2 tsp tomato ketchup

2 tbsp extra-virgin olive oil

1 x 280g pack Oumph! The Thyme & Garlic Chunk

1 x 6 pack of BFree tortillas

1½ cupfuls vegan mozzarella

Suggested toppings (optional)

½ cup sundried tomatoes

½ cup black olives

¼ cup capers

To finish

Small handful fresh basil leaves

Handful of rocket


  1. Heat the oil in a frying pan over a medium-low heat. Add the onion and sauté gently until caramelised and lightly golden. Add the garlic, and continue to cook for a minute or two.
  2. Add the chopped tomatoes and ketchup, and season with salt and pepper. Bring to a boil, then reduce to a low simmer and cook, stirring occasionally, for 10-15 mins.
  3. Check the sauce for seasoning, then make it smoother by giving it a few short bursts in a stand blender, or by using a stick blender. Don't overdo it – you don't want to end up with a soup.
  4. Return the sauce to the pan, stir in the extra-virgin olive oil, and keep warm on a very low heat until you're ready to serve.
  5. Preheat the oven to 180°C/fan 160°C/Gas 6.
  6. Cook the Oumph! as per the packet instructions until lightly golden – this should take about 5-10 mins.
  7. Prepare your chosen toppings – you can use my suggestions, or whatever else you fancy.
  8. Place 2-4 tortillas directly on shelf of the preheated oven for about 3-5 mins to dry out and firm up.
  9. When you're ready to serve, remove the tortillas from the oven and spread each one with a thin layer of the tomato sauce. Add your vegan mozzarella, the Oumph!, and your chosen toppings.
  10. Place the tortillas back into the oven and cook until the cheese has melted and tortilla base has crisped up. Finish with some fresh rocket and basil leaves, then tuck in!

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