id="wpurp-container-recipe-12768" data-id="12768" data-permalink="https://nutritionbymia.com/recipe/tortilla-pizzas" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="3" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Tortilla Pizzas
Servings
Prep Time
3
10
Cook Time
10
Servings
Prep Time
3
10
Cook Time
10
Ingredients
3
sprouted whole grain tortillas
3
tbsp
Thrive Algae Oil, divided
1
cup
kale, chopped
1
cup
mushrooms, sliced
1
small
tomato, sliced
1/2
red bell pepper, diced
1/2
yellow bell pepper, diced
1/4
cup
olives, sliced
1/4
cup
red onion, diced
1/4
cup
cheddar cheese, shredded
1/2
cup
mozarella cheese, shredded
Instructions
Set oven to broil.
Place tortillas on a baking sheet and bake for 2 minutes until warm. Remove from oven. Top two tortillas with shredded mozzarella and the other tortilla with shredded cheddar cheese.
Warm one tablespoon of Thrive Algae Oil in a medium skillet and sauté mushrooms and 1/2 cup kale until cooked. Transfer to a tortilla with mozzarella cheese.
Warm another tablespoon of Thrive Algae Oil in the skillet and sauté bell peppers, 1/2 cup kale and red onion. Transfer to tortilla with cheddar cheese. Add sliced olives.
Add tomato slices to the other tortilla with mozzarella cheese.
Bake all tortillas for 2-5 minutes or until cheese has melted.