Boil potatoes, onion, and carrot in a medium pot until tender. Save about 1/3 cup of water from the veggie boil.

Transfer veggies and water into a high speed blender or food processor. Add in the rest of your ingredients and blend until creamy. Taste and add extra seasonings if necessary.

Place 4 tortillas on each baking sheet. Place in the oven and bake for 5 minutes, carefully flip tortillas over while they’re still in the oven (*don’t burn yourself*) and then bake another 5 minutes to crisp on the other side. You want tortillas a slight golden color and crispy. Remove from oven and set aside.

Meanwhile, cook meatless crumbles (if using) according to package.

In a microwave-safe bowl, heat the refried beans until warmed through. Spread a thin layer of beans on one tortilla. Top with 1/4 of the meatless mixture (if using). Place another tortilla on top.

Spread 3 Tablespoons of enchilada sauce on top of the top tortilla.

Drizzle on some cheese sauce. Add tomato, green onion and olives (if using).

Repeat process with the remaining tortillas. You will have 4 Mexican pizzas total.

Place pizzas on the baking sheet and bake for 5-10 minutes. Remove from oven and let stand 5 minutes before slicing and serving. Add any additional topping you prefer. Enjoy!