So easy. So good. Everyone needs this tortilla pizza recipe.

Tortilla Pizzas

whole wheat tortilla (or whole wheat pita bread)

sauce (marinara, pesto, olive oil

shredded/crumbled cheese (mozzarella, cheddar, goat, feta)

Toppings (go wild!)

Preheat the oven to 425 degrees Fahrenheit.

Place the tortilla in a 12-inch cast iron pan or baking sheet (max crispiness option: place the tortilla on a stainless steel, oven-safe cooling rack, and place that on the baking sheet).

Spread sauce evenly across the tortilla, leaving 1/2 inch around the edges. Sprinkle with cheese and toppings.

Bake until the cheese is golden and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 to 14 minutes. Let the pizza cool for a few minutes before slicing.

i used a cookie sheet === preheated to 425,  sprayed pan and bottom of tortilla with olive oil--- 

baked 5-8 min -- turned heat down to 350
baked 10-15 min

very crispy and  nice brown cheese

Thanks for this wonderful suggestion.  I had all of the ingredients right on hand.  I put my cast iron skillet on my gas grill--it worked wonderfully.  I didn't want to heat up the kitchen.  Just the thing for a Friday night.

Great!  Whole family loved them: "I like pizza, mama," from my two-year-old

I preheated my tortillas on a baking sheet for 4 minutes without any toppings, then topped, cooked for 14 minutes (my oven is not well insulated) and they were juuuuust perfect. (really, 30 seconds more would have burned the edges). I did use small tortillas...possibly 6 inch. they were really tiny, I have no idea what they would be made for that they need to be that small. :-/

I made English muffin pizzas, then had the idea for tortilla pizzas. I googled it and found your fabulous site. Such great recipes! My almost 3 year old loves these healthy pizzas and so do I!

Perfect!!!  Quick, easy and delicious - whole family loved this

Used a whole wheat tortilla today to make these. I used salsa as my sauce (I know, weird, right? It's the only thing I had in the house), grated Greek graviera as my cheese (so delicious) and topped it with a little olive oil and some basil. The best thing I've ever had. I'm gonna make my own pizza sauce and use pita bread next time I try this and see how it comes out.

So glad I found this. It was ridiculously easy and way cheaper than takeout.  I used a baking sheet and it still came out crispy.  Unfortunately the only thing I had on hand was canned spaghetti sauce &amp; canned grated parmesan/romano but it just made me excited to plan out my next pizza.  I'm determined to always have tortillas on hand now.

Thanks for this.

I whipped this up tonight, and it was good, but I think user error kept it from being great. I preheated the oven to 425 and used a cast iron skillet for 12 minutes, but it wasn't very crispy. Should I have left it in longer? Thanks

I was delighted to find your blog because I had ended up with some Ortega soft taco shells that I didn't want to use for tacos and thought that perhaps they might make the kind of thin pizza crust that I can't find easily. Not having a cast iron pan, I simply used the oven rack and they came out fine, except that the crust was just not as crispy as I would have liked. It was okay, but not perfecto. Would this be due to the kind of shell that I was using? Would whole wheat (or some other kind) give me a crispier crust?  Would a cast iron pan do better? The shells were 6-1/2 inches in diameter and were just a perfect size. I used some Ragu pizza sauce, packaged shredded mozzarella cheese, some Dietz &amp; Watson skinny pepperoni (hot dog size) and onions. Pre-heated oven to 400, used the center rack, and waited until the cheese bubbled and the edges were golden brown. Delicious!

I just tried this and I will never use another pizza crust again.  It was so flaky and crisp.  The highlight was on the toppings and not on the bread.

Great idea :)  Tried these for supper and needed to make several at once so I used my lodge cast iron griddles.  Was able to do 2 on each.  Everyone loved being given able to make their own !  I can see doing this for a quick lunch, a quite night home alone....or cut up as appetizers for game night !!!

I've been making tortilla pizza ever since I found this recipe.  Thank you so much!  It makes a great tuna fish pizza.

Delicious!
It cooked perfectly! I did sauteed mushrooms, onions and garlic--yummy!

Thank you so much, Kate!
Off to peruse more of your recipes :p

Found a new favorite, thank you! Made mine with ham, mushy and of course cheese. So good!

I really can't believe it never occurred to me to use my cast iron skillet to cook these! I've mad three in the last week since finding this recipe!  It's great because the tortillas are much lower carb then other options, and my toddler doesn't care as long as the name contains the word 'pizza.' These are fabulous, and never soggy. Also, I had no issues making two in a row with the pan (obviously) still very hot.  The bottom didn't burn on the second one.

trying tonight! cleaning out fridge so might have with bacon,fried bologna,and eggs.and store bought hash brown patties(trashy ,but love them).One pizza with kalamata olives,one with alloutte cheese and mozzarella.Thanks so much for such an easy recipe!!!

BTW the cast iron skillets are the only thing we cook with!! Even the 20 year olds are too foody to cook with anything else.They buy them for each other

adding capers to a plain one to jazz it up!!

Hi. I’m one of those people who doesn’t leave comments often. I have to be moved to ecstasy to write something, Well that day has arrived. I love making your tortilla pizza recipe!! Tonight it’s sauteed zucchini, fresh mozzarella, roated red peppers, and Monterey Jack cheese. What an idea to use tortillas! I’m happy to have found you 

tortilla pizzas

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Author : Cookie and Kate

Ingredients

Instructions

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