Key Ingredients: asparagus, broccoli, cauliflower, cherry tomato, dairy free, egg free, ezekiel tortilla, lentils, Nutritional Yeast, pizza, quinoa, sheese, tomato sauce, tomatoes, tortilla, vegan, vegan cheese, vegetarian
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- Equal parts pre-cooked Quinoa and Lentils
- 1 Ezekiel Sprouted Tortilla
- 3-4 Pieces of Broccoli and Cauliflower
- 1 Asparagus Spear
- 3-4 Cherry Tomatoes
- 1/2 Cup Tomato Sauce (Or Make your own with this Recipe)
- Vegan cheese alternative to taste (Sheese is a great one! Or Nutritional yeast)
Preheat oven to 375 degrees Fahrenheit or heat pan with lid and wipe with a bit of Avocado oil to prevent sticking.
If making own crust, pulse lentils and quinoa in food processor until chunky but smooth and then press into oiled baking pan. Make sauce in advance if you decide to follow our delicious homemade recipe! Prebake for approximately 7-10 minutes, or until slightly dried and golden.(Skip to last paragraph if you followed this crust.)
Place tortilla (which is a good serving per person), in baking pan and spread with sauce.
Layer veggies and sheese to your liking. Bake for 5-7 minutes or heat in covered pan on medium low heat until your cheese alternative melts and veggies appear bright green. Allow to cool for 2-3 minutes before slicing and serving.
Some other great toppings are sauteed mushrooms, re-fried or seasoned beans (for a Tex Mex feel), eggplant, zucchini, onion, and many more! Get creative. It’s hard to mess up vegetable combinations!
*This recipe is vegan/vegetarian, dairy free, and egg free.