Ingredients

Sauce 

• 2 medium tomatoes, diced
• 1 garlic clove 
• 6 fresh basil leaves
• Pinch of dried oregano 
• Salt and freshly ground black pepper
• 1 ½ tablespoons extra virgin olive oil

Toppings

• 2 portobello mushrooms
• 1 red bell pepper, seeded and quartered
• Salt and freshly ground black pepper
• 1 cup shredded mozzarella-style vegetable cheese
• ½ cup microgreens or chopped arugula 

Crust

• 3 brown rice tortillas
• ½ tablespoon extra-virgin olive oil 

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Make the sauce: blend all ingredients together. Don’t blend too long as the sauce should have a chunky texture 
3. Prepare the toppings: On a baking sheet greased with olive oil, roast the Portobello mushrooms and the bell pepper, seasoned with salt and pepper, for about 10 minutes
4. Let them cool; slice and reserve. Turn the oven up to 400 degrees Fahrenheit 
5. Assemble the pizzas: brush the tortillas with olive oil. Place the tortillas on a baking sheet. 
6. Spread some tomato sauce on each tortilla add vegetable cheese. Add the roasted Portobello mushroom and bell pepper on top of the cheese
7. Bake for 7 minutes
8. Garnish with microgreens and drizzle some olive oil on top. Cut into 4 slices and serve warm