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INGREDIENTS 1 tortilla (I use a gluten-free 10-inch burrito size) 1/2 cup mozzarella cheese (I use vegan mozzarella) 2 tbsp marinara sauce (or any pizza sauce) 1/2 tbsp nutritional yeast 1 cup roasted vegetables (I use roasted red bell pepper and onion, finely sliced) Dried chilli flakes (to taste) Dried herbs (I use oregano, basil, and thyme) Black pepper (to taste) Add after cooking: 1 tsp olive oil Fresh basil as needed (or arugula or baby spinach) Optional: 1/4 to 1/2 avocado CALORIES Roughly 290 without avocado (Calculated using a 10-inch tortilla) Roughly 350 with 1/4 avocado (Calculated using a 10-inch tortilla) HOW TO *if you want an even crispier tortilla crust, see my tortilla pizza videos where I share 3 different methods: Heat oven to 400F or 200C (Heat a baking tray in the oven while the oven preheats) When the oven is preheated, take out the tray and add a tortilla on top of it (careful not to burn your hands cause the tray will be hot) Spread the marinara sauce over the top and then the roasted vegetables, before adding the nutritional yeast Add the chilli flakes, herbs and pepper Cook in oven for about 7 minutes the edges of the tortilla looks a bit browned (oven dependent, should be 6-10 minutes) Remove from the oven, add a drizzle of olive oil and fresh basil before slicing and enjoy