Lavash Pizza

Last week my husband was craving pizza as he was on his way home from a rehearsal. I told him that if he could bear to wait until he got home, I would have a homemade pizza ready for him. And so, he made his way homeward. I didn’t have enough time to make a pizza dough, so I decided to make a spin on my childhood specialty: tortilla pizzas.
As a child, I loved making our kitchen into a little restaurant when I played with my younger brothers. I would put together a menu of sorts that including cereal, mac ‘n’ cheese, hot pockets, and my specialty, tortilla pizza. I relished in feeling like a real waitress when my brothers would come up to my “ordering station” (I would pull the cutting board out and they had to stand on the other side of it to make their order). My brothers usually ordered the pizza, and they still remind me of it to this day.

We usually don’t buy tortillas/wraps, but on this day we had whole wheat Lavash Bread, a tortilla-like flat bread from the Middle East. Lavash bread is similar to a thick tortilla, and holds up very well as a wrap or pizza crust.

I ended up making two different kinds of pizza. Both use olive oil instead of tomato sauce, and they are delicious. These pizzas are savory with the vegetable toppings, but you can add cheese if you would like. I used Daiya Mozzarella Cheese– it’s very creamy and rich, so I tend to go easy on the portions.  On a side note, Trader Joe’s now carries a TJ Brand Vegan Cheese. 🙂


  Garlic Kale Pizza                                                          Sweet Avocado Date Pizza

Garlic Kale Pizza
1 Lavash Wrap
2 tsp Olive Oil
Garlic powder
1 Roma Tomato, thinly sliced
1/4 c. Vegan Cheese (optional)