I’ve seen loads of people making these so wanted to do my own version that’s vegan. I use Violife pizza cheese in these, which is so delicious! If you want to make it gluten-free, try BFree tortilla wraps (that’s what I used). All of their products are free from all major allergens and suitable for vegans. But you can use any kind of vegan wheat flour tortillas, wholegrain or white, or corn tortillas.
These taste really good, are a handy size for kids, and would be really fun for picnics, packed lunches, or parties. They’re quick and easy to prepare. I made my own sauce, which is easy, but a shop bought sauce would make them even quicker to make. I wanted it to be simple so just had tomato sauce, cheese and cherry tomatoes. But you can add whatever veggies you want and it’d be a great way to sneak extra veg into kids.
I was going to make my own dough for these originally but using tortillas makes it so much easier and still tastes great. I always love having pizza but don’t want to go to the effort of making it so this is a great way to satisfy pizza cravings!
Makes about 18 mini pizzas
1 tbsp. extra virgin olive oil
3 cloves of garlic
1 tbsp. tomato purée
1 tin of chopped tomatoes
1 heaped tsp. dried oregano
Sea salt (optional for kids)
A block of Violife pizza cheese or other vegan cheese
Fresh basil to serve
How it’s made:
Preheat the oven to 180 degrees Celsius.
Heat the olive oil in a saucepan over a low-medium heat.
Peel and crush or finely chop the garlic. Lightly fry it for a few minutes in the saucepan, stirring every so often, but don’t let it brown.
Add the tomato purée and stir it, fry for another minute.
Add the tin of chopped tomatoes, oregano and salt and pepper to taste.
Bring to the boil, lower the heat and simmer for about 15 minutes, stirring occasionally.
Meanwhile cut circles out of the tortillas that are a bit bigger than the spaces in the muffin tray. Use a non-stick muffin tray or lightly oil it. Push the tortilla circles into the muffin tray spaces.
Quarter the cherry tomatoes and grate the cheese.
When the sauce is ready, divide it between the tortillas, about a tablespoon or two per pizza. Top with a little grated cheese and some bits of cherry tomato.
Cook in the oven for about 10 minutes, until the cheese is melted and the tortillas have gone brown and crispy at the edges, but not burnt.
Use a spoon to take the pizzas out of the muffin tray and serve topped with some fresh basil. Be careful of the cheese being hot for young kids.