Quick and easy individual tortilla pizzas are perfect for lunch or dinner. Customize them with your favorite toppings or make them low-carb or even low-caloric to fit your needs.
Tortilla pizzas are so good the whole family and kids will love them. Easy and quick to make it your way with the toppings you love.
Prep your favorite ingredients ahead, and in 20 minutes, you can have fresh-out-of-the-oven pizzas that even picky kids love.
Perfect for people following low-carb or keto diets but you will love this recipe even if not on a diet.
Check out some other pizza recipes, like Biscuit Pizza, Homemade Pizza Dough, Crock Pot Pizza Casserole, and French Bread Pizza. And if you need low-carb recipes, see Parmesan-Sesame Crackers, Cheesy Cauliflower Casserole, Mashed Cauliflower, and Simple Splenda Lemonade.
- Tortilla—flour tortillas or low-carb tortillas and flatbread
- Italian sausage
- Green pepper—chopped
- Onion—chopped medium size
- Pizza sauce
- Any toppings you like on regular pizza—red onion, mushrooms, ham, bacon, Parmesan cheese
👨🍳How to Make Tortilla Pizza
- Preheat oven with a pizza stone
- Brown tortillas on both sides slightly.
- Top with premade pizza sauce, then other ingredients, and cheese.
- Transfer to the pizza stone and cook for about 10 minutes.
- Most important for good results is to give the tortillas a light browning before starting to top them.
- Use your favorite toppings you order on traditional pizza.
- If you don't have a pizza stone, preheat a baking sheet or cast iron skillet.
- This can become a quick recipe to make with a bit of planning. Brown Italian sausage and chop some green pepper ahead, and freeze.
- To make your own sauce: One 6 oz can of tomato paste and 6 oz water. Add ½ teaspoon salt, ½ teaspoon pepper, 1 clove of garlic, about half a small chopped onion, and 1 teaspoon oregano—a pinch (¼ teaspoon) of crushed red pepper flakes for a touch of heat.
Variation: Four Cheese White Pizza with Chicken
A wonderful change of pace. Give it a try.
Just a change in toppings: Eliminate Italian sausage, green pepper, pepperoni, and pizza sauce.
1 tablespoon butter
½ tsp garlic powder
½ cup diced chicken
1-2 oz each of feta, white cheddar, mozzarella, and shredded Parmesan
1 Plum tomato - thin sliced (about ¼ inch)
1) Melt 1 tablespoon butter and add ½ tsp garlic powder. Spread over the crust like sauce.
2) Add the topping: ½ cup of diced chicken, thinly sliced plum tomato (about ¼ inch), 2 oz each of feta, white cheddar, mozzarella, and shredded Parmesan.
No, without the pizza stone, use a large ½ sheet baking sheet or cast iron skillet coated with PAM cooking spray. But the stone will help crisp up the crust more, and it is great to have around for heating standard pizza.
Use low-carb ingredients, especially tortillas. The popularity of low-carb diets has led to multiple commercial versions of low-carb tortillas and flatbreads that are excellent products, cheap, and readily available.
Not a good idea. The tortilla will eventually get soggy. Prepare the ingredients ahead and assemble them while the oven is heating.
The trick is not just to slap the sauce and goodies on the tortilla. You need to brown them a little in a bit of oil, which will help keep them from becoming mush. It is that simple.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 425° convection or 450° conventional with the pizza stone on a center rack.
In a large skillet over medium-high heat, add 2 teaspoons of oil. Brown flour tortillas on both sides slightly. You are just firming it up to keep it from falling apart with the sauce and ingredients.
Spoon 2 tablespoons premade pizza sauce on the crust and spread. Add other ingredients: my choices are sausage, onion, 12 pieces of pepperoni, green pepper, shredded mozzarella cheese, and topped off with 6 more slices of pepperoni.
Transfer to the pizza stone. This will cook rapidly for about 10 minutes.
Tortilla Pizza—Quick & Easy
- 1 large low carb tortilla - or low carb flatbread
- 2 teaspoons vegetable oil
My suggested toppings - use what you like
- ¼ pound Italian sausage - browned
- ¼ cup green pepper - chopped
- ¼ onion - Chopped medium size
- 18 pieces pepperoni
- 2 tablespoons premade pizza sauce - I like Ragu Sweet Basil
- ½ cup mozzarella shredded
- Preheat oven to 425° convection or 450° conventional with the pizza stone on a center rack.
- In a large skillet over medium-high heat, add 2 teaspoons of oil. Brown flour tortillas on both sides slightly. You are just firming it up to keep it from falling apart with the sauce and ingredients.
- Spoon 2 tablespoons premade pizza sauce on the crust and spread. Add other ingredients: my choices are sausage, onion, 12 pieces of pepperoni, green pepper, shredded mozzarella cheese, and topped off with 6 more slices of pepperoni.
- Transfer to the pizza stone. This will cook rapidly for about 10 minutes.
Your Own Private Notes
- I generally eat a whole one of these, but most look at it as two servings. So nutrition says two serving on one of these. You can double the number if you consider the whole thing one serving.
- Obviously, nutrition varies completely by ingredients.
- The pizza stone helps a lot. Preheat a heavy cooking sheet in the oven if you don't have one. Even a cast iron skillet will work.
- Use the flatbread if you can find it. It is thicker and will remind you more of a thin-crust pizza.
- DO NOT skip the browning step.
- I suggest making the ingredients up ahead, but the "crust" will be soggy and fall apart if you try to store a cooked one of these.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's note: This was originally published on January 5, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
My tortilla pizza turned out to be great! I fried my chopped veggies, so they wouldn't be raw on the pizza. Pan fried my tortilla like you suggested and used Rao's pizza sauce, continued to build it. Cooked it like you recommended. Wonderful, will definitely make this many times in the future. Being on keto, using low carb tortilla, low carb ssuce, to make a pizza is such a treat. Thanks a lot.
I made this pizza and loved it, made two more for my son, he called me to say how good it was, his words "tasted like it came from a pizzeria", I agree.
I fried the tortilla, browned the mild Italian sausage, green peppers, onions & mushrooms, spread on Classico Sauce, (Sausage, green pepper & onion), then spread thin layer of mozzarella, put on the sausage, green peppers, onion, black olives, more mozzarella cheese, sprinkled on salt, garlic salt & Italian seasoning. baked 10 minutes. Tasted like a professionally made pizza.
I found your white cheese pizza intriguing and would like to try it except I noticed in both places that you mentioned it, you gave no cooking instructions like you did for the pepperoni. Are we to assume that we prepare the tortilla the same way as we would if we were doing the pepperoni pizza, by browning it first in a pan on both sides, then topping it with garlic butter, chicken and and the 4 cheeses, then placing on a pizza stone and baking for 10 minutes?
Dan Mikesell AKA DrDan
Welcome to the blog.
Yep, cook everything the same, tortilla browning then toppings then bake on a stone.
I really enjoyed this recipe! My toppings were leftover shredded brisket and cheese. I did quickly fry the tortilla and bake it at 425° for 10 minutes. That was so good, when I make pizza again, I'm not changing anything.
This recipe is great! Before seeing this recipe I made a version of this, only without the first step to crisp up the flatbread, and mine was more flimsy. That step made all the difference in the world. The crust is thin and crispy and so yummy with the added toppings! A winner!
We are so excited to try this (going to make the oven blackened tilapia tomorrow for first time). We don't have a pizza some, can we use a cookie sheet? If so, any adjustments needed? Also on conventional oven would we use 450 degrees like on tilapia recipe?
Thank you so much in advance for your assistance. Feel blessed to have come upon your site today in Google search for tilapia, so many things we're going to try!
Yep a cooking sheet will work. I do a lot of higher temperature cooking and have a discussion in the FAQs menu above. Basically I don't like to go above 425 much so if the recipe calls for 425 convection. Still with 425 conventional and add a bit of time.
Ok great, ty so much! Will stick @ temp and just add time :) Will check out the FAQ. We enjoyed the oven blackened tilapia tonight!
I used a pizza Tim with holes in it, was fine!