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
Small handful fresh basil leaves
Handful of rocket
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