Easy Healthy Veggie Pizza

This recipe is not going to be the most delicious pizza you've ever eaten or something you'll crave when you want lots of cheese.  But it is vegan, quick, pleasant-to-eat, and made up entirely of whole, plant-based, nutrient-dense ingredients.  Pizza is one of the few things Simran scarfs down under any circumstances, including as leftovers, and I'm happy to report this pizza was no exception.  Since it's cheese-free, tastes good, and is so healthy, I think it will be a weekly dish for at least awhile at our house.

Please note that I don't know exactly what I'm doing yet with the sauce.  This recipe is still a work in progress, but I wanted to jot down how I made it this past week so I don't forget by next week.

Ingredients
For sauce:
1/2 cup raw cashews, soaked in water for at least 1 hour, then drained and rinsed
1 tbs nutritional yeast
2 cloves garlic
1/2 cup pizza sauce (My favorite is Trader Joe's fat free pizza sauce.  It tastes really good.)
Try including fresh basil, dried basil and oregano, roasted garlic, roasted red peppers, and/or sun-dried tomatoes.  The original recipe I based this on used tomatoes roasted in olive oil.  Last time I threw in some leftover sun-dried tomato pesto from my fridge.  Adjust to taste, and thin with more pizza sauce until spreadable.

For pizza:
2 large whole-grain tortillas (I like Food 4 Life brand, sold at Whole Foods, because it is so ridiculously healthy.)
Sauce, as made from ingredients listed above
1 cup baby arugula
1 cup Roma tomatoes, chopped
1/8 tsp fresh ground black pepper
1 tbs raw cashews, ground
1/4 tsp garlic salt
Alternately, top with pretty much any vegetables you like.

Directions

1. Make the sauce by grinding the cashews and then mixing with the other sauce ingredients in a food processor.  Make sure it tastes good and is thin enough to spread, sort of like a hummus consistency or thinner.  If you don't have pizza sauce on hand, try marinara, tomato sauce, or a little tomato paste.  Adjust seasonings to taste.  (I always prefer to err on the side of too much oregano and garlic.)

2. Preheat oven to 350 degrees F (I think 375 might make for better, crispier crusts, but I'll try that next time).  Place tortillas on an ungreased baking sheet.  Spread a thin layer sauce over each tortilla (a little goes a long way with the cashews), and if you tend to like saucier pizza, add more of the 'normal' pizza sauce on top of that.

3. Pile tortillas with as much arugula and chopped tomato as will fit.  Grind black pepper over the top of the pizzas.  Mix the tablespoon of ground cashews and the garlic salt, and sprinkle on top of the pizzas, a la Parmesan cheese.  Put pizzas in the oven and cook for 13-15 minutes.