I do love a good pizza – who doesn’t? But I don’t love the majority of pizza delivery places in Spain (think limp, soggy, cardboard-like pizza), or shelling out at least ten bucks on frozen pizzas for the entire family. To say nothing of the difficulties of finding vegan pizzas here….and I absolutely love making my own pizza but the dough takes soooo much time. So into this pizza vacuum…enters the tortilla pizza! Quick and low calorie (just 252 cals per tortilla pizza!), tortilla pizzas are the best invention ever for time-pressed vegans! Plus I’ve always been more of a toppings gal than a pizza-base gal….
You can obviously put whatever you want on a tortilla pizza but I love white bean purée ( I actually use this sauce as a dip the rest of the time) as it gets thicker and slightly crumbly when baked, a little like feta. Not to mention that the beans give this simple easy tortilla pizza a nice hit of protein and creaminess. You can use any white beans in this recipe, I personally used butter beans, but cannellini beans would be perfect as well.
I made my white bean purée with a blender, as I’m still recovering from the demise of my mini kitchen aid food processor (sensitive subject – still traumatized by the lack of one) and have decided to buy a bigger one. Still haven’t narrowed down my choices so if anyone has a food processor recommendation feel free to leave it in the comment section below! This purée tastes just as good whether made with a blender or a processor but if you have a processor, use it as it will give you a thicker creamier dip and you won’t need to add any water.
The sun-dried tomatoes and cherry tomatoes add a nice hit of sweetness which contrasts with the lemon and garlic in the white bean purée, and the fresh rocket really shines – do pile it on, it’s just wonderful in this dish. I added some chili flakes for spice but feel free to leave them out if you’re not a fan of spice.
This tortilla pizza is very light but oh-so-satisfying and would make a great late dinner, or a starter if you’re planning a night-in with a fancy 3-course menu. Or have it as a main with an avocado salad for starters.
I came up with the idea for this vegan tortilla as after Christmas I wanted something vegan but simple and low in calories. And as we are in January – or Veganuary as it’s becoming known – while you’re here why don’t you have a gander at some other beautiful vegan recipes from other bloggers trying on their vegan hats.Tasty #Veganuary recipes from friends:
Prep Time 5 minutesCook Time 12 minutesTotal Time 17 minutes
- Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
- Baba Ganoush by Lemon Blossoms
- Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
- Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
- Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
- Instant Pot Chipotle Sofritas by Herbivore Cucina
- Moroccan Eggplant with Chermoula by Caroline’s Cooking
- Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
- Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
- Vegan Artichoke Hummus by A Day In The Life On The Farm
- Vegan Baked Oats and Vegetable Bites by Cook With Renu
- Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
- Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
- Vegan Cookie Dough Energy Balls by Key to My Lime
- Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
- Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
- Vegan Khoresh Bademjan by Palatable Pastime
- Vegan Mushroom Stroganoff with Tofu by Simple and Savory
- Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
- Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Vanilla Chai Oatmeal by Fairyburger
- 1 medium onion, half chopped roughly and half sliced finely
- 1 crushed clove garlic
- 1 570 g jar white beans, or 400g drained
- 1 tsp each dried parsley, basil and rosemary
- 1/4 tsp Salt
- Freshly ground black pepper to taste
- The juice of half a lemon, plus two tablespoons optional
- Up to ¼ cup water if using a blender
- 1 small bag rocket leaves
- 1/2 tsp red pepper flakes
- Sundried tomatoes 95g, preferably in oil
- 300 g Cherry tomatoes
- 4 wholewheat tortillas
- Add the roughly chopped onion, garlic, beans, herbs, salt, pepper and lemon juice to a blender or food processor. If using a blender, add 1/4 cup water. Blend or process, stopping and scraping down the sides if necessary. Taste and adjust salt and lemon juice as needed (the juice of half a medium lemon plus tablespoons is perfect for me but I like A LOT of lemon juice).
- Place your tortillas in a oven which has been preheated to 200 C fan. You can bake them directly on the rack or on a baking sheet lined with baking paper, I tried both and noticed very little difference. Perhaps the ones baked directly on the rack were a tiny bit crispier...Bake for two minutes.
- Remove the tortillas from the oven. Don't worry if they have puffed up in places, they will deflate once out or you can "pop" the bubbles yourself. Slather them with the white bean purée - about 85g of purée per tortilla is good for me (but it really depends on the size of your tortillas) and leaves me with enough leftover purée to refrigerate and use as dip another day.
- Slice your cherry tomatoes into three, roughly chop your drained sun-dried tomatoes, and dot them over your pizzas. Sprinkle the finely sliced onion over and lightly press into the purée with your fingertips. Optionally, divide your 1/2 tsp of chili flakes by sprinkling it over all four tortillas.
- Return the tortilla pizzas to the oven for ten minutes, or until the edges are lightly browned. Remove and toss a large handful of rocket over each one. Optionally you could also drizzle some balsamic glaze over the rocket. Serve immediately.
Amount Per Serving Calories 252Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 429mgCarbohydrates 34gFiber 10gSugar 6gProtein 15g