This time, I used a whole-wheat flour tortilla as a pizza shell. I've detailed this technique in both TEV and Vive. Basically, you pre-bake a flour tortilla until crispy and lightly golden. Then, you can top with whatever you like. Because the crust is very thin, it lends itself well to heartier 'sauces' and spreads, like hummus and bean dips. Also, because it is thin, using ingredients that don't release too much moisture is best - otherwise the crust, especially through the middle, can get soft and mushy.
I had leftover Tomato-Lentil Pasta Sauce (recipe from Vive). This is a hearty sauce, but since it needed thickening for this pizza, I simmered it to reduce it down and remove most of the moisture. It was thick enough that the crusts kept their delightful crispiness.
I served a large fresh salad with the pizza, so I kept the toppings to a minimum. Added a scattering of grated Vegan Rella and also some of this soy feta. I think I've mentioned this feta before (?). While it doesn't exactly mimic dairy feta, with a noticeable tofu texture, it does offer a salty/sour/piquant taste that is enjoyable to use in small amounts on certain dishes - like this one. Then, a few sliced olives, and after baking, I added the fresh basil leaves.Easy, delicious, satisfying.
If making tortilla pizzas yourself, note that most brands have hydrogenated oils, check ingredients to find one without those nasty fats!
