Now, let’s talk about cheese for a moment. Fake cheese to be exact. The kind made from soy, almonds, plant milk, tofu, etc. The kind that you buy prepackaged from the store. How do you like it? I just can’t seem to jump on the cheese substitute wagon.
If I can’t have stringy, bubbly, melty umami goodness consumed in years past, I at least want flavorful, creamy, and comforting. It might take a shift in thinking, but these “pizzas” can definitely satisfy those cravings and really hit that comfort food spot.
Hummus is the star in this recipe. It is smooth, rich, and creamy and works as the perfect base for roasted vegetable toppings. The texture sorta mimics cheese, but in a whole new eye-opening kind of way. It is definitely a whole different situation, but it is a delicious one.
As a bonus, these tortilla pizzas couldn’t be any easier! All you need are some tortillas, hummus, and roasted veggies of choice. I used my Sweet Potato Hummus recipe because it is finger-licking’ good, but feel free to use your favorite here. For roasted veggies I used cauliflower for its nutty taste and the way it gets those to-die-for crispy edges when roasted at high heat. To that I added in some roasted shallots and shaved brussels sprouts. I topped these bad boys with some toasted pine nuts for crunch.
I am perfectly happy with the hummus and veggie flavors of this pizza, but if you want it to taste “cheesy” you could sprinkle on some nutritional yeast, or stir it into the hummus before assembling.
Feel free to let your creativity flag fly here, friends! There are endless topping combinations and hummus variations to be had. Let me know your favorites!
- 1 1/2 cups sweet potato hummus (or hummus of choice)
- 4 brown rice tortillas
- 1 head cauliflower , cut into florets
- 4 shallots , cut into small wedges
- 8 medium Brussel sprouts , cut into thin ribbons
- Pine nuts (optional)
Preheat the oven to 450 degrees. Toss the cauliflower and shallots with salt and pepper and spread out onto a baking sheet in a single layer. Roast for 30 mins, stirring once halfway through the cooking time.
Place the tortillas onto a baking tray (I usually can fit 2 at a time). Toast in the oven until they just begin to turn light brown. Remove and top with hummus, roasted veggies, and the shaved Brussel sprouts. Bake for another 2-3 minutes. Top with pine nuts if using and serve.