I’m excited to share my Tortilla Pizza recipe, a cracker-thin, endlessly customizable spin on pizza night that works with flour, whole wheat, gluten-free, or low-carb tortillas.

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I keep a stack of flour tortillas in the pantry for nights I want pizza without the fuss. There is something oddly addictive about a cracker thin bite topped with shredded mozzarella cheese, kinda fragile but so satisfying.

I mess around with versions all the time, from a straight up Low Cal Tortilla Pizza to a cheeky Pizza On Low Carb Tortilla twist, and people always do a double take. It’s quick, customizable, and surprisingly fun to eat, like pizza that learned to be less serious.

Try it once and you’ll start thinking of every tortilla as a tiny canvas.

Ingredients

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Tortillas: light, flexible crust, mostly carbs; whole wheat adds fiber and heartiness.
Pizza sauce: tangy tomato base, vitamin C, low calorie, makes it taste bright, it’s simple.
Mozzarella: melty cheese, delivers protein and calcium, mild, keeps pizza gooey you know.
Pepperoni: salty, spicy cured meat, adds fat and lots of savory flavor.
Bell pepper: sweet crunch, vitamin C and fiber, brightens color and texture.
Mushrooms: earthy, low calorie, add umami and meaty bite without extra fat.
Red onion: sharp sweet note, little crunch, brings a bright onion bite.
Basil: fresh herb, aromatic, adds a peppery sweet finish, use after baking.

Ingredient Quantities

4 large (8 to 10 inch) tortillas, flour or whole wheat or gluten free or low carb

1 cup pizza sauce or marinara, about 1/4 cup per tortilla

2 cups shredded mozzarella cheese, about 1/2 cup per tortilla

2 tablespoons grated Parmesan cheese, optional

1 to 2 teaspoons olive oil for brushing, optional

1/2 teaspoon dried oregano or Italian seasoning, optional

1/4 teaspoon crushed red pepper flakes, optional

20 to 24 pepperoni slices or about 4 ounces cooked sausage crumbles

1 small bell pepper, thinly sliced

4 ounces mushrooms, sliced

1/4 cup thinly sliced red onion

1/4 cup sliced black olives

handful fresh basil leaves for finishing, optional

How to Make this

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1. Preheat oven to 425 degrees F and put a rack in the middle, if you have a pizza stone or a heavy baking sheet preheat that too so the tortillas get extra crisp.

2. Prep toppings: slice bell pepper thin, slice mushrooms, thinly slice red onion, drain and slice black olives, shred or measure cheese, and have pepperoni or cooked sausage ready. Use 1/4 cup sauce and about 1/2 cup mozzarella for each tortilla.

3. Lightly brush each tortilla with about 1/2 teaspoon olive oil on one side only, this helps them brown and not get soggy, you can skip oil but they wont be as crisp.

4. For extra crunch prebake the oiled tortillas on the hot sheet or stone for 2 to 3 minutes until they just start to firm up but not brown, remove carefully.

5. Flip tortillas oiled side down on the sheet, spread about 1/4 cup pizza sauce evenly over each leaving a small rim, sprinkle 1/2 cup shredded mozzarella on top, and dot with grated Parmesan if using.

6. Add toppings sparingly so the tortillas stay cracker thin: pepperoni or about 1 ounce sausage per tortilla, a few bell pepper strips, some mushrooms, a little red onion and a few olive slices; sprinkle 1/2 teaspoon dried oregano or Italian seasoning and a pinch of crushed red pepper flakes if you like heat.

7. Bake on the hot sheet or stone for 6 to 10 minutes until cheese is melted and edges are crisp and golden, keep an eye because thin tortillas can go from perfect to burnt fast.

8. If you want a browned top turn on broil for 30 to 90 seconds but watch closely, broilers are picky and will burn the cheese if you walk away.

9. Remove to a wire rack so the bottoms stay crisp, finish with fresh basil leaves torn over the top, slice with a pizza wheel or sharp knife and serve right away.

Equipment Needed

1. Oven set to 425 F with the middle rack, plus a preheated pizza stone or heavy baking sheet
2. Pastry brush or small silicone brush to oil the tortillas
3. Sharp knife and cutting board for slicing peppers, mushrooms, onion and olives
4. Measuring cup (1/4 cup) and measuring spoons for sauce, oil and spices
5. Cheese grater if using a block, or a bowl for pre-shredded mozzarella
6. Spatula or tongs to lift and flip prebaked tortillas (they get hot, so be careful)
7. Pizza cutter or sharp knife to slice the finished pizzas
8. Wire cooling rack and oven mitts so the bottoms stay crisp and you dont burn your hands

FAQ

Q: Can I use gluten free or low carb tortillas?
A: Yes. Any of the tortillas listed will work. Gluten free or low carb ones sometimes crisp faster so keep an eye on them, and you might lightly brush with 1 tsp olive oil so they brown nicely.

Q: How do I get a crispy bottom without burning the toppings?
A: Preheat a baking sheet in a hot oven 425 F (220 C) and slide the topped tortillas onto it, 8 to 12 minutes until cheese bubbles and edges brown. Dont overload with sauce or wet veggies, use about 1/4 cup sauce and 1/2 cup cheese per tortilla for best results.

Q: Can I make these on the stovetop or in an air fryer?
A: Yep. Stovetop: heat a skillet over medium, cook tortillas 3-4 minutes face down covered until cheese melts. Air fryer: 5 to 7 minutes at 375 F (190 C), check early because sizes differ.

Q: How do I store and reheat leftovers?
A: Store cooled pizzas in the fridge up to 3 days. Reheat on a baking sheet at 375 F (190 C) for 5 to 8 minutes so they get crisp again. Microwave will make them soggy so avoid if you want crisp crust.

Q: Any tips for topping swaps or picky eaters?
A: Keep toppings simple, offer bowls of pepperoni, cooked sausage, sliced peppers, mushrooms, onions and olives so people build their own. For picky eaters try just sauce and cheese with a sprinkle of Parmesan and oregano.

Q: Can I prepare these ahead for a party?
A: Yes, you can pre-slice toppings and shred cheese ahead. Assemble right before baking for best texture, or assemble and cover in the fridge for up to 24 hours if you must. If you assemble early expect a softer tortilla.

Easy Tortilla Pizza Recipe Substitutions and Variations

Tortillas: swap with pita bread, naan, pre-baked flatbreads, or large romaine/iceberg leaves for a low carb wrap.
Pizza sauce or marinara: use canned crushed tomatoes with a pinch of salt and garlic, pesto for a herb-forward pie, or BBQ sauce for sweet smoky flavor.
Mozzarella cheese: try shredded provolone, a mild cheddar, a store Italian blend, or dairy free vegan mozzarella if you need non dairy.
Pepperoni or cooked sausage: sub with thin prosciutto, sliced salami, cooked chicken strips, or roasted veggies like eggplant and zucchini for a vegetarian version.

Pro Tips

– Pre-dry the tortillas on a hot pan or baking surface for a minute or two before you add toppings; it firms them up so they actually get crispy instead of soggy. dont skip this if you like a cracker thin crust.

– Cut down on wetness: either squeeze or quick-sauté mushrooms and bell pepper, and pat fresh mozzarella dry. Too much moisture is the main thing that will make them limp.

– Use low-moisture shredded mozzarella or grate a cold block yourself, it melts better and wont pool oil all over the tortilla. Also scatter cheese a bit toward the edge so the topping bonds the tortilla and keeps the rim crisp.

– If you want a browned top, blast it under the broiler for just a few seconds but stand there and watch, broilers will burn it in a blink. Let pizzas rest on a wire rack for a minute after baking so the bottoms stay crunchy.

Easy Tortilla Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Tortilla Pizza recipe, a cracker-thin, endlessly customizable spin on pizza night that works with flour, whole wheat, gluten-free, or low-carb tortillas.

Servings

servings

Calories

570

kcal

Equipment: 1. Oven set to 425 F with the middle rack, plus a preheated pizza stone or heavy baking sheet
2. Pastry brush or small silicone brush to oil the tortillas
3. Sharp knife and cutting board for slicing peppers, mushrooms, onion and olives
4. Measuring cup (1/4 cup) and measuring spoons for sauce, oil and spices
5. Cheese grater if using a block, or a bowl for pre-shredded mozzarella
6. Spatula or tongs to lift and flip prebaked tortillas (they get hot, so be careful)
7. Pizza cutter or sharp knife to slice the finished pizzas
8. Wire cooling rack and oven mitts so the bottoms stay crisp and you dont burn your hands

Ingredients

4 large (8 to 10 inch) tortillas, flour or whole wheat or gluten free or low carb
1 cup pizza sauce or marinara, about 1/4 cup per tortilla
2 cups shredded mozzarella cheese, about 1/2 cup per tortilla
2 tablespoons grated Parmesan cheese, optional
1 to 2 teaspoons olive oil for brushing, optional
1/2 teaspoon dried oregano or Italian seasoning, optional
1/4 teaspoon crushed red pepper flakes, optional
20 to 24 pepperoni slices or about 4 ounces cooked sausage crumbles
1 small bell pepper, thinly sliced
4 ounces mushrooms, sliced
1/4 cup thinly sliced red onion
1/4 cup sliced black olives
handful fresh basil leaves for finishing, optional

Directions

Preheat oven to 425 degrees F and put a rack in the middle, if you have a pizza stone or a heavy baking sheet preheat that too so the tortillas get extra crisp.
Prep toppings: slice bell pepper thin, slice mushrooms, thinly slice red onion, drain and slice black olives, shred or measure cheese, and have pepperoni or cooked sausage ready. Use 1/4 cup sauce and about 1/2 cup mozzarella for each tortilla.
Lightly brush each tortilla with about 1/2 teaspoon olive oil on one side only, this helps them brown and not get soggy, you can skip oil but they wont be as crisp.
For extra crunch prebake the oiled tortillas on the hot sheet or stone for 2 to 3 minutes until they just start to firm up but not brown, remove carefully.
Flip tortillas oiled side down on the sheet, spread about 1/4 cup pizza sauce evenly over each leaving a small rim, sprinkle 1/2 cup shredded mozzarella on top, and dot with grated Parmesan if using.
Add toppings sparingly so the tortillas stay cracker thin: pepperoni or about 1 ounce sausage per tortilla, a few bell pepper strips, some mushrooms, a little red onion and a few olive slices; sprinkle 1/2 teaspoon dried oregano or Italian seasoning and a pinch of crushed red pepper flakes if you like heat.
Bake on the hot sheet or stone for 6 to 10 minutes until cheese is melted and edges are crisp and golden, keep an eye because thin tortillas can go from perfect to burnt fast.
If you want a browned top turn on broil for 30 to 90 seconds but watch closely, broilers are picky and will burn the cheese if you walk away.
Remove to a wire rack so the bottoms stay crisp, finish with fresh basil leaves torn over the top, slice with a pizza wheel or sharp knife and serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.