This easy tortilla pizza is ready in less than 30 minutes and makes a delicious and easy last minute lunch or dinner meal. The pizza is topped with asparagus, which is high in fiber and Vitamin K. You can make my walnut pesto recipe for the sauce or use any other pesto (just check those labels for added fillers or sugars). Top the pizza with a green like arugula or spinach and an egg or avocado for protein. This recipe is gluten free, dairy free and vegetarian, and is on repeat over here because there are endless combinations to try!
For this recipe, you will need:
- Tortillas: use gluten free tortillas to make this a gluten free recipe
- Walnut Pesto: use my recipe here or substitute with any pesto you have
- Asparagus: asparagus is great to eat in May when its in season
- Mushrooms: I use baby bella, but any mushrooms you can slice work great
- Eggs: add an egg to this recipe for protein
- Arugula: this is widely available at the grocery store, but you can also use kale or spinach
Tips:
- You can substitute spinach if you do not have arugula
- You can cook the asparagus on the stove in the same pan as the mushrooms with a little bit of olive oil if you want to eliminate a pan
- You can add a variety of additional toppings, especially if you want to use up what may be in your fridge such as cooked or raw red onions, corn, tomatoes or red pepper
- Instead of cooking a fried egg, you can add a jammy egg or a poached egg on top othe pizza once the tortilla comes out of the oven
- For added spice, you can sprinkle red pepper flakes on top
How to Store:
- You can store these in the refrigerator once they cool in an sealed airtight container and throw them in the oven to reheat and crisp up for a few minutes!
Other tortilla recipes to try:
Air Fryer Blackened Shrimp Tacos
Walnut Pesto + Asparagus Tortilla Pizza
Ingredients
- 4 gluten free tortillas
- walnut pesto
- 1 bundle of asparagus
- 3 mushrooms, sliced
- 4 eggs (optional), one for each tortilla
- arugula
Vegan Parm
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- Make your walnut pesto according to the recipe instructions and blend all of the ingredients in a food processor to make the Vegan Parm.
- Preheat the oven to 375 degrees and line a baking tray with parchment paper.
- Add tortillas to the baking tray and top each one with 3-4 tbsp of walnut pesto. Use a spatula or back of the spoon to even out the pesto.
- Break off the bottom part of the asparagus by bending them to where they naturally break so you can remove the hard and woody bottoms. Then, cut your asparagus into small pieces (3-4 inches) and slice your mushrooms.
- Steam your asparagus and cook your mushrooms on the stove with a little bit of olive oil and salt until they are cooked through.
- Remove the vegetables from the stove and let cool.
- Add your vegetables on top of the pizzas and add an egg in the middle (if you want).
- Cook your pizza for 10-15 minutes, making sure to watch it so it does not burn, then remove from the oven.
- Top with a handful of vegan parm, cracked black pepper, and arugula and add extra salt if needed and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
