I have been making tortilla pizzas for as long as I can remember, they were lower carb version of the original and super quick to make. My kids adored them when they were little and I haven‘t met an adult who hasn‘t tucked into them with glee.
I make so many variations, Mexican themed, classic margarita, roasted veg, spring vegetable versions, you name it.
You can top these with whatever you fancy, here I have use the Oumph! Thyme & Garlic - mainly because I was going with classic Italian flavours, but Oumph! have a huge range of different flavours to choose from, including Pulled Oumph!, Salty & Smoky, Kebab Spiced and The Chunk, which is unseasoned.
I made a classic Pomodoro sauce, and topped them with vegan mozzarella cheese, some have capers and black olives, or sundried tomato and rocket. Basil is of course essential to give some freshness to these classic Italian flavours.
I used all three of the wrap range from BFree: Sweet Potato, Multigrain and Quinoa & Chia. All three were delicious so feel free to pick your favourite.
I made a large quantity of the tomato sauce, which can be kept in the fridge for about 5 days, or could be frozen. You can use it as base for pasta sauce. If however you’re feeding a large crowd you may use it all.
I made a large quantity of the tomato sauce, which can be kept in the fridge for about 5 days, or could be frozen. You can use it as base for pasta sauce. If however you‘re feeding a large crowd you may use it all.
1 onion diced
4 garlic cloves crushed
2 tinned chopped tomatoes
Salt and pepper
2 tbsp. EVOO
2 tsp Tomato ketchup
1 packet of BFree tortilla
½ cup sundried tomatoes
½ black olives
¼ cup capers
Small handful fresh basil leaves
Handful of rocket
Vegan mozzarella about 1-1/2 cupfuls
1 packet of Oumph! Thyme and garlic
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