Tortillas + Pizza = Tortizza

Vegan pizza is an important thing to get right, and to eat often! I've shared these here before, but the method has changed some so it's time for an update. My friend Anne came up with the name. Before that I just called them Tortilla Pizzas. Ho hum... Everything tastes better with a snappy name, right? This is super easy to throw together on a busy week night or for lunch, and makes a great do-it-yourself party food.

Tortizza
1 pie per person is usually enough
flour tortillas - 2 for each pizza
Cashew Cheese - optional
Daiya shreds - any flavor, or any vegan cheese
spaghetti sauce
fresh spinach
mushrooms, sliced
black olives, sliced
fresh oregano

Of course the toppings are up to you. For families or parties, arrange a bunch of toppings like a "pizza bar" and let everyone make their own.

Preheat the oven to 425º.
Line cookie sheets with parchment, non-stick liners, or a light spray of oil. 2 pizzas will fit on each tray.
Place 2 tortillas side by side on each cookie sheet. Spread a thin layer of Cashew Cheese on each tortilla, OR sprinkle a little bit of Daiya on each.

Top each tortilla with another tortilla.
Spread sauce on the top tortillas, and sprinkle with a small amount of Daiya.

Arrange your toppings any way you like them, as far out to the edges as you can go.
Top with a little more Daiya. (Note: Daiya tastes great and makes a great "glue" to hold it all together, but I don't use as much as I would regular cheese. Less tastes better.)

Bake at 425º for 12-15 minutes, until the edges of the tortillas crisp a little bit.
Remove from oven and slide the Tortizzas off the trays, onto a cutting board.
Allow to cool for a minute or two.
Slice and serve with a salad.