This easy and fast Low-Carb Tortilla Pizza recipe is perfect for your pizza craving if you follow a keto diet. Made with low-carb tortillas or flatbread and topped with your favorites like mozzarella cheese, Italian sausage, and pepperoni slices. Or use your favorite pizza toppings.
🍕Ingredients
Low-carb tortillas
Italian sausage
Green pepper—chopped
Onion—chopped medium size
Pepperoni
Pizza sauce
Mozzarella
Any toppings you like on regular pizza—red onion, mushrooms, ham, bacon, Parmesan cheese
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Featured Comment From Carol :
"My tortilla pizza turned out to be great!"
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Pizza is everybody's favorite, but many diets exclude it. You will love this low-carb pizza recipe for your keto diet. Instead of pizza dough, you use a low-carb tortilla for your low-carb pizza crust.
Prep your favorite ingredients ahead of time, and in 20 minutes, you can have fresh-out-of-the-oven pizzas that even picky kids love.
Use them for a party as personalized pizzas that everybody, even picky kids, will love. Use any tortillas you want: low-carb, gluten-free, corn, flour, or whole wheat tortillas.
👨🍳How to Make Tortilla Pizza—Step-by-Step Photo Instructions
1. Preheat oven to 425° convection or 450° conventional with the pizza stone on a center rack.
2. Brown your tortilla or flat bread over medium-high heat.
3. Top with sauce, cheese, and other toppings
4.mTransfer to the pizza stone to bake. This will cook rapidly for about 10 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to make it right every time
The most important thing for good results is to give the tortillas a light browning before starting to top them.
This can become a quick recipe to make with a bit of planning. Brown Italian sausage, chop some green bell peppers ahead of time, and freeze. Use your favorite toppings you order on traditional pizza.
If you want sauce, use jar pizza or marinara sauce. You can also make your own with my recipe in the FAQ section.
Preheat a baking sheet or cast iron skillet if you don't have a pizza stone.
Other Pizza and Low-Carb Recipes
Check out other pizza recipes, like Biscuit Pizza, Homemade Pizza Dough, Crock Pot Pizza, and French Bread Pizza.
If you need low-carb recipes, see Parmesan-Sesame Crackers, Cheesy Cauliflower Casserole, Mashed Cauliflower, and Simple Splenda Lemonade.
Options and Variations
There are hundreds of types of pizzas, most of which you know. But here are a few variations you may like trying.
BBQ chicken tortilla pizza with shredded chicken and barbecue sauce.
Caprese tortilla pizza with ricotta and mozzarella cheese, then topped with thinly sliced tomatoes and leaves of fresh basil.
Chicken Alfredo Pizza with Alfredo sauce, shredded chicken, and Parmesan cheese.
Four Cheese White Pizza with Chicken—my favorite
An extraordinary change of pace. Give it a try today.
Just a change in toppings: Eliminate Italian sausage, green pepper, pepperoni, and pizza sauce.
New ingredient:
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 - thinly sliced (about ¼ inch)
Instructions:
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.
Storage and reheating of leftovers
Store leftovers in an airtight container and refrigerate for 3-4 days. Reheat on a pizza stone or tray in the oven or air fryer.
❓FAQs
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 some oil, which will help keep them from becoming mush. It is that simple.
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.
📖 Recipe
Low-Carb Tortilla Pizza
Ingredients
- 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
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 your 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.
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Recipe Notes
Pro Tips:
- 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.
Your Own Private Notes
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.
Nutrition Estimate
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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.
Carol says
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.
Lou7 says
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.
kazy says
Hi Dan,
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 says
Hi Kazy,
Welcome to the blog.
Yep, cook everything the same, tortilla browning then toppings then bake on a stone.
Dan
Stacy Scoggins says
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.
Jana says
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!
Paula Lynch says
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!
DrDan says
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.
DrDan
Paula Lynch says
Ok great, ty so much! Will stick @ temp and just add time :) Will check out the FAQ. We enjoyed the oven blackened tilapia tonight!
Lou7 says
I used a pizza Tim with holes in it, was fine!