A delicious vegan pizza. Recipe courtesy of Arsenal Pulp Press.
Preheat oven to 375°F On two baking sheets, place tortilla shells and bake for 8-10 minutes (rotate sheets halfway through) until lightly golden and crispy Watch shells closely they can burn quickly Remove from oven to cool.
Mix pasta sauce with tomato paste and basil, and spread over cooled tortillas. Squeeze roasted garlic from bulbs. Spread garlic, shallots, sun-dried tomatoes, artichokes, and red peppers over each shell, and sprinkle with optional rice/soy parmesan.
Season with black pepper to taste. Return to oven and bake at 375°F for 12-15 minutes (again rotating the trays halfway through), until toppings start to lightly-brown. Remove from oven and sprinkle with optional fresh herbs and olive oil if desired.