Let’s face it, ladies. The “party” disappeared off the end of “pizza” as soon as we noticed the relationship between many-slices-eaten and many-pants-a-shrinkin’. But put pizza on a “Do Not Eat” list? No, thanks! We haven’t given up on this delicious dish!

The brilliant Kristi Ritchey, executive chef at Greenleaf’s Gourmet Chopshop, has reinvented the pie! This savory, vegan version ditches the grease and empty calories in favor of fresh veggies and a whole-wheat tortilla crust. Ritchey keeps it flavorful by using loads of spices and truffle oil, and subs in an uh-mazing tofu spread in place of cheese. Plus, we’re giving this recipe bonus points for being super easy to whip up!

Our reply to this upgraded pizza party? RSVP: Yum!

Vegan Mushroom & Truffle Thin-Crust Pizza

1 (10-inch) whole wheat vegan tortilla (be sure to select a lower calorie, trans fat-free version; can purchase at most grocery stores)
4 ounces tofu, marinated in garlic herb vinaigrette of choice
2 ounces caramelized onions
3 ounces mushrooms, sautéed with shallots
1/2 ounce baby arugula
1/2 teaspoon white truffle oil
Salt, to taste
Pepper, to taste
Chili flakes, to taste

1. Preheat oven to 500 degrees.
2. Puree the tofu and caramelized onions together to make a spread, and season to taste with salt, pepper, and chili flakes.
3. Top the tortilla with the spread and mushrooms.
4. Bake in oven until golden brown and crispy.
5. Top with arugula and truffle oil.

Yield: One serving.

xx, The FabFitFun Team