Vegan tortilla pizza made with homemade “mozzarella cream”!
2 10-inch gluten free brown rice tortillas
1 cup marinara sauce, divided
1 medium tomato, sliced thin
1 cup mushrooms, sliced thin
Handful of fresh basil, sliced thin
Optional toppings: sprinkle of red pepper flakes, extra basil, fresh arugula or spinach
½ cup raw cashews, soaked in hot water for 10 minutes, then drained and rinsed
1 cup filtered water
2 teaspoons olive oil
2 teaspoons nutritional yeast
1 teaspoon lemon juice (can sub apple cider vinegar)
1 teaspoon tapioca starch
¾ teaspoon sea salt
¼ teaspoon onion powder
Preheat the oven to 400 degrees F. Arrange the tortillas on two baking sheets. Make sure all the veggies are sliced and ready before making the mozzarella cream.
Combine all the ingredients for the mozzarella cream in a high-speed blender and blend until smooth. The mixture will seem watery. If your blender is not high speed and some small chunks of cashews remain, pour the cream through a fine-mesh strainer or nut milk bag to remove them.
Pour the mozzarella cream into a medium saucepan over medium-high heat. Using a spatula, continuously stir, scraping down the sides and bottom, for 4-5 minutes, or until it begins to thicken and get stretchy. Then turn off the heat and let cool.
Spread a thin layer of marinara sauce over the top of each tortilla, then add dollops of mozzarella cream. Layer with the tomatoes, mushrooms, and fresh basil.
Bake for 16-20 minutes, or until the edges are golden and crispy. Let cool 2-3 minutes and then slice into quarters.
Store leftover pizza in the refrigerator for up to 2 days. If you have leftover mozzarella cream, store it in the refrigerator for up to 2 days. To use, reheat it slowly in a saucepan, adding a couple teaspoons of water if it seems too thick.