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I have been making tortilla pizzas for as long as I can remember, they were lower carb version of the original and super quick to make. My kids adored them when they were little and I haven’t met an adult who hasn’t tucked into them with glee.
I make so many variations, Mexican themed, classic margarita, roasted veg, spring vegetable versions, you name it.
So when I was tasked to create recipes using BFree gluten free wraps and Oumph! products, the first thing that sprang to mind was my tortilla pizzas.
You can top these with whatever you fancy, here I have use the Oumph! Thyme & Garlic – mainly because I was going with classic Italian flavours, but Oumph! have a huge range of different flavours to choose from, including Pulled Oumph!, Salty & Smoky, Kebab Spiced and The Chunk, which is unseasoned.
I made a classic Pomodoro sauce, and topped them with vegan mozzarella cheese, some have capers and black olives, or sundried tomato and rocket. Basil is of course essential to give some freshness to these classic Italian flavours.
I used all three of the wrap range from BFree: Sweet Potato, Multigrain and Quinoa & Chia. All three were delicious so feel free to pick your favourite.
I made a large quantity of the tomato sauce, which can be kept in the fridge for about 5 days, or could be frozen. You can use it as base for pasta sauce. If however you’re feeding a large crowd you may use it all.

I made a large quantity of the tomato sauce, which can be kept in the fridge for about 5 days, or could be frozen. You can use it as base for pasta sauce. If however you’re feeding a large crowd you may use it all.

  • Serves:4-6
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Ingredients

Tomato sauce
1 onion diced
4 garlic cloves crushed
2 tinned chopped tomatoes
Salt and pepper
2 tbsp. EVOO
2 tsp Tomato ketchup

1 packet of BFree tortilla

Toppings
½ cup sundried tomatoes
½ black olives
¼ cup capers
Small handful fresh basil leaves
Handful of rocket
Vegan mozzarella about 1-1/2 cupful’s
1 packet of Oumph! Thyme and garlic

Instructions

Start by making the tomato sauce, Sautee the onions until caramelized and lightly golden, add the garlic and continue to cook for a minute or two.

Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.

Check for seasoning and using a hand held stick blender, give it a little blast to make a smoother sauce. Don’t overdo it we aren’t looking for a soup. Return to a very low heat, and stir in the EVOO, leave until you’re ready to serve.

Pre heat the oven to 180°C

In a large frying pan and a 2 tbsp. light oil and cook the Oumph! For about 5-10minutes, until defrosted and lightly golden on the outside. (Or per packets instructions)

Prepare all the toppings you wish to use, either from the list above or your own selection.

Place 2-4 tortillas in the oven directly on shelf for about 3-5 minutes to dry out a little and firm up.

When you’re ready remove them from the oven and spread each one with a thin layer of the tomato sauce, vegan mozzarella, the Oumph! And whichever other toppings you have chosen.

Place back into the oven until the cheese has melted and tortilla base crisped up.

Finish with some fresh rocket and basil leaves.

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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