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!