My boyfriend and I had just returned from a camping trip when our craving for pizza hit. Unfortunately, our favourite pizza place doesn’t deliver and we were sore, tired and definitely not up for kneading dough.
Luckily, I always keep tortillas in my freezer for days when I’m in a rush or just need a quick dinner option. Whether I use them for bean burritos, hummus wraps or as a pizza base, they always make prepping a healthy meal easy. My favourite go-to brand is Ezekiel, because the ingredient list consists of organic, healthy, whole foods like sprouted whole wheat, sesame seeds, barley, millet, lentils and spelt. My fresh herbs are also thriving right now – and there’s no better use for basil than pizza!
2 sprouted grain tortillas (thawed if frozen)
Small can marinara/pizza sauce
1 medium eggplant
1 yellow squash
1 red pepper
2 jalapeno peppers
10-12 button mushrooms
1 small yellow onion
2 teaspoons oregano
Handful fresh basil
Sprinkling nutritional yeast (optional)
Lightly coat vegetables in olive oil, sprinkle with salt and bake in 350 F oven for 20 minutes. In the meantime, place two tortillas on a baking sheet and spread marinara or pizza sauce to cover them. When the vegetables are done cooking, add them to the tortillas. Sprinkle with oregano and add basil leaves. I also added a sprinkling of nutritional yeast, but they don’t need it’they’re delicious without as well. Pop your pizza tray in the oven for 6 to 8 minutes (check on it frequently to make sure the thin tortillas don’t burn) and take out when the base is crispy around the edges. Enjoy!
-Katharine Watts, Associate Web Editor