Tortilla Pizza

Total time: 35 minutes + 12 minutes baking time (passive)

Serves: Makes 2 tortilla pizzas


2 Food for Life Ezekiel tortillas (sprouted multi-grain or brown rice (brown rice gluten-free))

1 cup cashews or pine nuts, (soaked 4-6 hours or overnight)
Juice of 1/2 lemon
2 Tablespoons nutritional yeast
1-2 cloves garlic
1/4 cup chopped onion
1/2 teaspoon sea salt

Tomato Sauce
2 1/2 cup cherry tomatoes
5 sun-dried tomatoes (dry packed)
1/2 teaspoon sea salt
1 teaspoon dried basil or oregano

Toppings (Any or All of these)
10 olives, pitted and halved
1 green pepper, cored and cut into strips
1 cup de-stemmed, cleaned with paper towel and chopped shitake mushrooms
1 small yellow squash, cut into thin rounds
1/4 cup chopped onion
handful basil leaves
drizzle olive oil


1. Preheat oven to 350º.
2. For the cheese, add all ingredients to a food processor, process until smooth, (use spatula to scrape the sides as needed). Set aside.
3. For tomato sauce, re-hydrate sun-dried tomatoes in hot water. Discard soak water. Add to a blender with rest of ingredients. Blend on high until smooth.
4. To assemble pizzas, pour tomato sauce over tortillas. Add toppings, trying not to overlap too much. Drizzle with olive oil. Add spoonfuls of cheese to top of pizzas.
5. Bake for 10 minutes, then broil for 2 minutes to brown edges. NOTE: Brown rice tortillas get a bit gummy in the center but still taste great!
6. Let cool. Serve as pizza slices or simply fold tortilla in half calzone style!


  • extremely healthy version of pizza!
  • low carb
  • full of antioxidants, fights chronic disease
  • high in fiber
  • heart-healthy
  • anti-cancer
  • vegan
  • gluten-free (brown rice tortilla only)

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray