8-inch whole wheat tortilla or gluten free Ezekiel brand
Salt, to taste
Crushed red pepper flakes, optional
8 oz. fresh mozzarella (not water-packed)
1/2 cup raw baby kale
Chopped fresh basil leaves (optional)
Preheat oven to 425 degrees.
Place tortillas in a single layer on a baking sheet. Brush lightly with olive oil and sprinkle with salt. Cover whole tortilla with kale.
Slice mozzarella in thin round slices and place on pizza.
Drizzle pizza with olive oil again.
Sprinkle Pizza with Pomegranate seeds.
Place baking sheet in oven and cook until tortilla edges are lightly browned and cheese is melted, about 10 minutes. Top each pizza with sliced basil and serve