Can I just say that this is very best pizza I have ever tasted and made in my life! I think it’s because of base, which is wafer thin and super crispy. I don’t love a thick, stodgy base – never have. Then I topped it with tons of roasted seasonal veggies, and thick slices of creamy avo. Do yourself a favor and make yourself my plant-powered pizza with Avocado this Summer!
A jar of organic pizza sauce (Marinara sauce is also fine).
Vegan Mozzarella cheese shreds (If you can’t find these, just go cheese-free)
Kalamata olives (optional)
Fresh basil leaves
1 avocado, sliced (make sure it is just ripe – not too smooshy!)
Pre-heat oven to 400 degrees F
Place all the veggies on a baking sheet. Spray with a little oil. I like to use my hands to massage the oil into them. Place in the oven for about 15 minutes, or until roasted and crispy. Remove and set aside. Turn the oven down to 200 degrees F.
Heat the oil in a non-stick skillet on high heat and cook uncooked tortillas (one at a time) until they start to brown and bubble, flip and brown on the other side. Transfer to a baking sheet, and keep them warm in the oven, while you cook the rest.
Now you are ready to assemble your pizzas: Smear a thin layer of the tomato sauce over each tortilla or pizza base. Top with roasted veggies, sprinkle with the cheese, and season with a little salt and pepper.
Turn the oven back up to 425 degrees F (or to the “Pizza” setting if you have one).
Place the loaded pizzas back into the oven for about 5 – 8 minutes. If you are using pizza bases, you may need a bit longer to crisp them up.
Finish your pizzas by topping with olives (if using), fresh basil leaves, a little sea salt and pepper. You could also sprinkle with a little nutritional yeast.