Tuesday is my favorite night to eat tacos. Well, pretty much any night is the perfect night to eat tacos, in my opinion. But the 1 Trip To Trader Joe’s + $20 = 5 Easy Vegan Dinners menu calls for Loaded Veggie Pesto Pizza, so pizza it is.
I guess I don’t need to eat tacos every Tuesday, but as I mentioned previously, I would be trying these pizzas with tortillas instead of pizza dough to make them gluten-free, so maybe my dinner would be a combination of tacos and pizza. Normally I would make pizza with gluten-free crust, but since Trader Joe’s doesn’t sell that, tortillas will have to do. I used their Handmade Corn Tortillas, which I highly recommend buying the next time you want tacos.
The Loaded Veggie Pesto Pizza recipe is easy to follow, and I didn’t find any errors, unlike in some of the other recipes from Spoon University. However, even imagining the recipe with pizza dough instead of tortillas, the toppings just didn’t scream “pizza” to me.
In theory I like the components of this Tuesday dinner, but I would rather have pizza with tomato sauce or basil pesto, mushrooms, olives, and other vegetables, and vegan cheese, such as Daiya or Follow Your Heart, or even the vegan cheese sold at Trader Joe’s.
Maybe this pesto made with broccoli and kale would be tasty on pasta, but I didn’t care for it as a pizza sauce. I also love tomatoes and Brussels sprouts, but not in this recipe.
In case you were wondering, I did fold these pizzas over and ate them taco-style. Wouldn’t you? I have made pizzas on the stove using corn tortillas, tomato sauce, vegan cheese, and vegetables, and I really enjoyed them, so sometimes corn tortillas are a good substitute.
What did you think of this recipe? Let me know in the comments. Tomorrow we will be making a Protein-Packed Vegan Sweet Potato, Kale, and Chickpea Bowl.