Ingredients
Directions
Preheat the oven to 425 degrees F.
Make the Kale Walnut Basil Pesto and set aside.
Make the Vegan Walnut Parmesan and set aside.
Assemble your pizza: Place the tortilla (or flatbread) on a baking sheet or pizza stone, if you own one.
Spread approximately ½ cup pesto on each flatbread or tortilla, leaving about 1-inch space around the edges. Sprinkle 1–2 tablespoons of walnut parmesan over top of each tortilla.
Divide the tomato slices, onion slices, and artichokes between each tortilla.
Bake for 10 minutes or until the edges are golden crispy.
Remove from the oven and top with arugula and walnut parmesan to taste.
Sprinkle crushed red pepper flakes over the top of your green tortilla pizza, if desired. Serve the leftover kale pesto and walnut parmesan on the side or save them for later to use in recipes throughout the week!
Chef's Notes
Substitutions
For the tortilla, use whole grain or sprouted. If you use a whole grain flatbread instead of a tortilla then you may need 5 minutes longer in the oven. Keep an eye on the edges, looking for golden brown.
Instead of arugula use chopped spinach, adding the spinach to step 6, cooking it with the pizza.
Substitute microgreens in place of the arugula, also adding them after the pizza is finished cooking.
For the tomato, use any tomatoes from your garden, if you have them, or use store-bought heirloom tomatoes or other varieties of choice.
Substitute green or black olives for onions.
Nut-free
Use raw sunflower seeds in place of walnuts in the pesto and parmesan.
Prep Ahead
Prepare the Kale Walnut Basil Pesto ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Prepare the Vegan Walnut Parmesan and store in an airtight container in the refrigerator for up to 2 weeks before making this recipe.
Storage
Store tortilla pizza leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Preheat the oven to 425 degrees F.
Make the Kale Walnut Basil Pesto and set aside.
Make the Vegan Walnut Parmesan and set aside.
Assemble your pizza: Place the tortilla (or flatbread) on a baking sheet or pizza stone, if you own one.
Spread approximately ½ cup pesto on each flatbread or tortilla, leaving about 1-inch space around the edges. Sprinkle 1–2 tablespoons of walnut parmesan over top of each tortilla.
Divide the tomato slices, onion slices, and artichokes between each tortilla.
Bake for 10 minutes or until the edges are golden crispy.
Remove from the oven and top with arugula and walnut parmesan to taste.
Sprinkle crushed red pepper flakes over the top of your green tortilla pizza, if desired. Serve the leftover kale pesto and walnut parmesan on the side or save them for later to use in recipes throughout the week!
