Looking for a healthier pizza option that doesn’t compromise on flavor? These Veggie Tortilla Pizzas offer a nutritious twist on traditional pizza, topped with a medley of fresh vegetables like zucchini, mushrooms, and bell peppers, all on a crisp tortilla base. With mozzarella cheese and a simple, flavorful sauce, this recipe makes for a satisfying meal that’s both light and full of taste!
Ingredients:
- 3 tablespoons olive oil
- 1/2 cup finely chopped onions
- 1 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Italian seasoning
- 3/4 cup sliced mushrooms
- 1/2 medium zucchini, thinly sliced
- 1/2 cup diced red bell pepper
- 4 (8-inch) whole wheat flour tortillas (or 6-inch corn tortillas for a gluten-free option)
- 1/2 cup black olives, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup diced green bell pepper
- 1/4 teaspoon garlic powder
- Fresh basil leaves for garnish
Directions:
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add onions and cook until golden, about 5 minutes. Stir in tomato sauce, oregano, Italian seasoning, and garlic powder (optional). Let it simmer for 5 minutes until thickened.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and zucchini, cooking until tender, about 5 minutes. Set aside.
- Preheat the oven to 350°F (175°C). Place tortillas on a baking sheet and bake for 3-4 minutes until they are crispy.
- Spread about 1/4 cup of the sauce mixture over each tortilla. Sprinkle each with 1/4 cup of shredded mozzarella cheese. Top with the sautéed mushrooms, zucchini, bell peppers, and olives.
- Return the pizzas to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh basil leaves (optional). Slice and enjoy!
