Adjust these super simple vegan pizza cups from the Epic Vegan Quick and Easy cookbook to your liking by adding bits of meaty plant-based pepperoni and sausage, chunks of pineapple, or dairy-free parmesan and feta.
What you need:
2 large (10-inch) flour tortillas
¾ cup pizza sauce
¾ cups vegan mozzarella shreds
½ cup chopped assorted vegetables (bell peppers, mushrooms, onions)
What you do:
- Preheat oven to 425 degrees. Lightly spray a 12-cavity muffin tin with cooking spray.
- Use a 3-inch biscuit cutter to cut 6 rounds from each tortilla.
- Gently push each tortilla round into a cavity in muffin tin creating a shallow bowl. Lightly spray with cooking spray. Place 1 tablespoon of sauce on each round and top with 1 tablespoon of cheese. Sprinkle with Italian seasoning and chopped vegetables.
- Bake for 10 to 12 minutes, until cheese has melted and sides of tortilla rounds have started to brown. Remove from oven, pop pizzas out of cavities with a fork, and serve warm.