Breakfast Tortilla Pizzas

This particular pizza recipe requires no making of crusts, and is only baked briefly in oven or toaster oven. If you roll it up to take it on the go, you will have yourself a breakfast pizza-burrito.


– 1/4 C of nuts or seeds of choice (I used pumpkin, but sunflower, walnuts, pine nuts, pecans, almonds would also all work well) – 1 clove garlic – 2 Tbsp of nutritional yeast (optional) – 1 Tbsp of lemon juice – 1/4 tsp of salt – 1/2 C of spinach (or kale, swiss chard, arugula, any greens will work) – 1/4 C of fresh basil (or parsley, mint or cilantro if you're feeling adventurous!) – 1/3 C of water

Preheat oven or toaster oven to 400 degrees. Make your pesto by combining all ingredients in a blender or food processor and processing for 30 seconds (scraping down sides a few times), until creamy.

Pour onto tortilla and spread out evenly with a spoon, it should be a nice thick layer of pesto.

Top with your thinly sliced veggies, though leave avocado off until it comes out of oven. Place on baking tray and bake for 10 minutes or until tortilla starts to brown and get crispy and toppings are soft and cooked through.

Remove from oven and top with avocado if using, salt, pepper and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!