Last summer, my husband and I wanted to make some homemade pizza and saw lavash (which looks similar to tortillas) at our local health food stor and decided to buy some and see if it would make a good pizza crust.
I have made pizza with a tortilla before, so I was hoping that the lavash would work.
After the first time we made it, we were hooked!
My husband’s family has a tradition of weekly homemade pizza night, and we decided to carry on the tradition with these pizzas each week!
I’m in love with Sami’s Bakery products. I’m also a huge fan of their millet bread and their millet berry bagels are to die for!
Most pizza leaves me feeling bloated, but I never feel bad after I eat lavash pizza!
I used Muir Glen organic pizza sauce in this recipe.
I love this sauce because it is so flavorful that I don’t need to add anything to it.
Most pizza sauces I end up having to add more spices to, but not this one!
Fresh mozzarella is key in this recipe. None of that packaged stuff.
I love that I’m able to buy super fresh mozzarella from my local Fresh Market, you can really taste the difference!
Dairy can sometimes make me feel bad, but the fresher I buy and use, the better my body seems to like it.
First, you brush both sides of the lavash with a light coat of olive oil. You then bake it at 425 for around 3-4 minutes per side. You will need to oil both sides first so that when you flip it will be ready to bake the other side.
- 4 slices of lavash
- 1 package of fresh basil, chopped into shreds
- Olive oil
- ½ pound of fresh mozzarella, cut into cubes
- 15 oz of Muir Glen pizza sauce
- 1 medium onion, diced
- 7 cloves of garlic, finely diced or minced
- 8 oz of mushrooms, sliced
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- Using a rubber basting brush, coat both sides of lavash with a light layer of olive oil. Place on baking sheet (I usually put 2 lavash per 1 baking sheet)
- Bake at 425 for about 3-4 minutes on each side, or until it starts to brown (see picture above)
- Combine onion, garlic, mushrooms, 2 tablespoons of olive oil, ½ teaspoon of sea salt and ¼ teaspoon of pepper in a skillet and sautee for 5-7 minutes, or until mushrooms release their liquid. Drain off any excess water and set aside mixture in a bowl.
- Top lavash with a light layer of pizza sauce
- Top evenly with mushroom mixture, mozzarella, and basil
- Bake for 4-7 minutes, or until cheese starts to melt and pizza looks crispy