Personal Vegan Tortilla Pizza with Homemade Mozzarella, Mushrooms, Tomatoes & Basil
If you're looking for an easy weeknight meal for one, look no further than this vegan personal tortilla pizza with homemade mozzarella, mushrooms, tomatoes & basil. Crisp tortilla crust is slathered with pizza sauce and topped with a simple homemade cashew mozzarella, mushrooms, tomatoes, and basil in this simple, single-serve plant-based dish!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 1
Ingredients
Cashew Mozzarella
¼cupraw cashews
⅓cupwater
½tablespoonapple cider vinegar
½tablespoonnutritional yeast
½tablespoonarrowroot powder
¼teaspoonsea salt or to taste
Pizza
1 8-inchsprouted or gluten-free tortilla
2tablespoonspizza sauce
2ouncescremini or baby bella mushroooms, destemmed and sliced
½cupgrape or cherry tomatoes, halved
Handful fresh basil leaves
Crushed red pepper flakes, optional
Instructions
Preheat oven to 400F.
For the Cashew Mozzarella
Add the cashews, water, apple cider vinegar, nutritional yeast, arrowroot powder, and sea salt to a high-powered blender* and blend on high for 2 to 3 minutes or until completely smooth.
Pour the mixture into a small sauce pan. Heat over medium and whisk continuously until it thickens and just starts to become stretchy. Approximately 2 minutes.
Remove from heat and let cool slightly.
To Assemble
Line a small baking pan with parchment paper. Place the tortilla on the pan and top with the pizza sauce. Use a tablespoon and drop heaping spoonfuls of the mozzarella on the sauce. Top with the mushrooms and tomatoes. Bake for 18 to 22 minutes or until the tortilla is crisp and the veggies are tender. Chiffonade the basil leaves and sprinkle over the pizza along with the crushed red pepper flakes, if desired.
Notes
*If you don't have a high-powered blender, simply soak the cashews in warm water for an hour or two before blending.