We used brown rice tortillas and some AMAZING garlic marinara we picked up at the farmers market, Joy’s Gourmet, Garlic Joy. I don’t even think all caps can convey how good this stuff is. Fresh like I just made it, a bit chunky and the perfect amount of garlic. This made momma very happy, and in fact, I even had to make a dressing out of it by simply adding a touch of agave. To top it off we used Daiya shredded mozzarella. It’s vegan, dairy and soy free and made with a mixture of rice. We don’t use too much because we like to stay towards whole foods, but every now and then it’s ok.
To munch on we made a fresh salad of bok choy from KYV Farm and then we took it all out to the back porch for a picnic. While we were out there we saw a small brown bunny munching on clover! This made it much easier to get my daughter to eat bok choy. We pretended we were bunnies.
1. Preheat oven to 400F. Spray one side of tortilla with cooking spray, flip and spray the second side. Place on baking sheet and top with sauce and cheese. Bake for about five minutes or until cooked through.
2 Servings Amount Per Pizza
Calories 244.0 Total Fat 9.6 g Saturated Fat 2.5 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 2.5 mg Sodium 668.0 mg Potassium 95.0 mg Total Carbohydrate 33.2 g Dietary Fiber 4.1 g Sugars 2.5 g Protein 4.1 g