Simple Tortilla Pizzas
Hungry now? Learn how to make a great tortilla pizza. It's much faster and healthier than ordering out!
Updated by Kathryne Taylor on September 2, 2024
164Comments
Jump to recipe
It’s about time I talked to you all about tortilla pizzas. I’ve been making these babies since elementary school when my mom would make something that my picky younger self refused to try. They are perfect for days when the thought of cooking a full-fledged meal is too much to bear and even lifting up the phone to order out seems too hard, or when you’re alone and downright hangry… like me on most days.
Honestly, I haven’t ordered pizza for myself in years because tortillas are always on call. Greasy, cheesy delivery pizza beckons from afar, but tortillas shout from my fridge, “Hey, I cost less! I’m better for you! And I’m already here!” The concept of the tortilla pizza itself is so simple, but there are a few tricks to getting a perfectly crispy, flaky crust and bubbly cheese, so be sure to read the recipe below for my time-proven method for perfect tortilla pizzas.
Topping ideas:
- Barbecue pineapple (as shown): barbecue sauce, mozzarella and sharp cheddar cheese, chopped red onion, sliced fresh jalapeño, fresh or defrosted frozen pineapple (canned pineapple is not as good).
- Greek: Basil pesto, feta, fresh or roasted bell peppers (jarred is fine), sliced kalamata olives, chopped red onion, sliced cherry tomatoes.
- Green: Arugula pesto or basil pesto and mozzarella, top with fresh arugula and parmesan shavings after baking.
- Anything you want! Look for more pizza inspiration here.
Tortilla Pizzas
So easy. So good. Everyone needs this tortilla pizza recipe.
Ingredients
- 1 whole wheat tortilla (or whole wheat pita bread)
- ¼ cup sauce (marinara, pesto, olive oil and garlic, barbecue sauce)
- ⅓ cup or less shredded/crumbled cheese (mozzarella, cheddar, goat, feta)
- Toppings (go wild!)
Instructions
- 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 ½ 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.
Notes
Toaster oven option: Bake the pizza directly on the rack of your toaster oven at 400 degrees for 8 to 11 minutes.
Tortilla note: Make sure to check the ingredients list on the whole wheat tortillas. It should list about 5 ingredients, not 25. I buy mine at health food stores and store them in the fridge or freezer and they almost never go bad.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Thank you! I can’t wait to give this a go! Pizza come at me!
This was awesome!!!! My oven is on the fritz …so I made this on top of the stove. Hubby loved it✔
Dinner was done in 10 mins✔
Cost effective✔
Healthy✔
We got ourselves a winner people!!!!!!
Thank you, Danielle!
Made buffalo chicken tortilla pizza last night, the reviews are real people, they were fabulous! Hubby said “don’t change a thing, you nailed it!” Will never go back to regular pizza or take out pizza again! I used cast iron frypan and 2 tortilla shells with cheese in between. Crust was stable and crispy, just perfect! Thanks for posting this recipe, you nailed it!!!
Thanks, Lori! Glad you enjoyed your first tortilla pizza! They’re the best!
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.
Thanks for the tip about using a cast iron skillet. I have never done that but I will try it for sure – I bet they turned out great! I get the feeling you’re a vegetarian. But for the omnivores reading this here is my favorite barbecue sauce pizza recipe: barbecue sauce, red onion, cooked chicken, Bacon chunks (pre-cooked), and sonetines pineapple (pineapple on the grill is one of my all time, bestest, most favoritest things in the world.)
I’m not quite sure where our cast iron skillet is… do you think I could just lay down some tin foil on the oven rack and cook it there? (I just don’t want it directly on the rack so it doesn’t make a mess.)
I am NOT a cook but had left over tortillas I purchased for my granddaughters visit and needed to use them up – your recipe worked perfectly and was delicious ! Thanks
This was great! I didn’t want to turn on the oven, so I placed in cast iron skillet (on a gas stove) and heated with lid on. Used fresh home-grown tomatoes and fresh basil It was crisp on bottom and nicely melted gooey goodness on top. Thanks.
Hey Kate!
My main squeeze has Celiacs, so we used large corn tortillas instead. Since corn tortillas tend to be thinner/drier, and thus can get so much crispier, we actually stacked up two, and then added toppings (we didn’t put anything in between, although we may sprinkle some cheese between the two tortillas next time… Since why not?). We then followed your directions to a T and they came out AMAZING! Crispy bottom, but not too dry!
New “easy dinner” recipe for us (as I’m vegetarian, so cooking for us is complicated). Thanks!!!
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 !!!
Sounds like fun! I’m glad you enjoyed them.
I’ve been making tortilla pizza ever since I found this recipe. Thank you so much! It makes a great tuna fish pizza.
Thanks, Nancy!
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
You’re welcome, Rachel!! So happy this one turned out well :)
Found a new favorite, thank you! Made mine with ham, mushy and of course cheese. So good!
Great!
Can I make the tortilla pizza with corn tortillas? I am gluten free.
You can, I think! If the bottoms don’t get crisp, you might try brushing the tortillas lightly with olive oil and then pre-baking for a few minutes, until crispy. Then proceed with the toppings as directed. Keep an eye on the pizzas either way; they may require less time in the oven since they’re smaller.
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.
Great! So glad the cast iron skillet trick worked for you. No one likes a soggy tortilla!
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!!
You’re welcome, Suzanne!
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
Sooo yummy!!! Bacon bits go very well with this! I need a large flat cookie sheet for this so I can make more than one at a time.
Thank you for the review, Shawnee!
I use this recipe all the time. It is so quick and easy, which is important to me because I have chronic pain issues. I also love how budget friendly it is.
Honestly I can’t believe how simple this recipe is to use and modify. I use three mini tortillas instead of one big tortilla (eating mini pizzas is quite fun) and it’s around 500 calories, which is good for my dinner. I am now looking through your other recipes!
I’m glad you like it and helps you, Jennifer!
Very good! Use whatever toppings you want. This is the perfect way to make a tortilla pizza. Baking the crust first is key to it coming out just right.
Thanks for the review, Jessica!
Am new to Mexican cooking, and had picked up what I thought were tortillas but were fajitas. After googling, I found your site and after reading the recipes and comments I decided to try .along something for breakfast. I took out my stainless pan and put in two fajitas and slightly toast them on both sides, then using one, then later cheese, chopped ham, chopped hard boiled egg, left-over salad greens and more cheese. Put the second fajita on top and roasted it until it browned. Flipped it, roasted it until Brown and melted. Cut it not four pieces. Delicious!!! When fajitas are gone will get tortillas and experiment with them! What fun!
Welcome to the blog, Sheila! Thanks for sharing and for your review.
Differed a little..brushed first with olive oil on both sides of the tortilla to avoid soggy crust. It worked and it turned out delicious! Thanks for the introduction!
You’re welcome, Sharon!
I tried it with cheese,gouda,mozzarella, bacon,and once done,put fried egg on top,excellent. Onion also great.whatever you have for leftovers works great. Want to try naan bread,garlic. Thanks for recipe,fast,cheaper, better than thick pizza.
You’re welcome, Kathy!
So simple, tasty and quick, made with common ingredients most people have at home already. I made mine with Italian seasoned wraps, sauce leftover from a spaghetti dinner with Italian sausage, spices, ricotta and mozzarella cheese. After it was baked and all the cheese melted together I rolled it up and ate it like a stromboli. So good! Thanks for this versatile and so adaptable recipe!
You’re welcome, Pam! Thank you for your review.
Omg! I don’t like pizza but I fixed one for my grandson and guess who likes pizza now? Lol very good!!
Hey Kate,
Can I use my home made corn tortillas instead?
Thanks,
Pat
Sure!
It has been a long time since this recipe was posted, but thank you for the idea – it has saved me a lot of time, money, and tastes great. :)
You’re welcome!
My friend Sue and I just adore your cookbook and all your recipes. There’s not a disappointment in the lot! Thank you for your support as we go forward in our vegetarian lives. I too went veggie after reading about our culture of meat procurement. I’m grateful to have tasty alternatives. Wally and I can’t get enough of the cilantro lime rice! And… our dog Bo loves your recipes just as much as Cookie seems to! He even likes Beyond Meat burgers.
Thank you, thank you, thank you!
you’re a faggot
you’re a faggot
Do I need to bake the tortillas first?
Hi! No need to bake if using pre-made. I hope this helps!
If you are going with a sauce in a jar, just thought to mention that I’ve had a very good experience with the Bertolli brand traditional marinara with fresh garlic as my jar sauce choice.
ABSOLUTELY DELISH! The first one cooked really quickly at 425 so I turned it down to 400 then I broiled it to get the cheese really bubbly! I used Jalapeno Monterey Jack and it’s quite greasy so this step was necessary lol! Thank you for sharing such a fabulously simple dish! I will try other toppings in the near future! :) Thank you…. Nadine ;)
Made one of these in the air fryer/toaster oven combo. Stellar. It took me longer to grate the cheese than it did for the whole thing to get crispy, melty, and golden brown. This is going to be a staple around here from now on!
I love it, Nicole! Thank you for your review.
Easy’peasy recipe. Quick and my toppings were very tastey. Great evening snack. Tomorrow the kids will make their pizzas for lunch.
I love that! You’re welcome, Mm Hodges.
I made this tonight for the first time in an enamelled cast iron skillet. I cooked it for 10 minutes in the oven and it was not done, so I cooked it for the 4 extra minutes. I waited for a few minutes before I removed it from the skillet. It was stuck to the bottom of the skillet. Do you have any suggestions for me so it won’t stick. I really want it to work.
Hi! Sorry to hear they stuck. I would suggest parchment paper. That will help from sticking.
Thanks. I have never heard of using parchment paper in a skillet. It is a Le Creuset enamelled cast iron skillet. Are you sure it would be O.K.
Hi Diane, Sorry I misunderstood your baking method. I thought you baked your pizza. In the skillet, you may need to season it some more or ensure it’s hot enough next time.
Excellent! As a past professional chef; I recommend putting a very light coating of olive oil on both sides of tortilla, bake for just around 2 minutes, then proceed to build your pizza. Did one with pineapple and ham under the cheese, one just cheese and pepperoni atop. Both were amazing!
Thank you for your tip, Joseph! I appreciate your review.
Super good thank you! ☺️ & healthy ❤️
You’re welcome, Vanessa! Thank you for your review.
Pro tip: GRILL THIS PIZZA. If you’re looking for max crisp, the grill is the way to go. Added benefit of quicker cooking and doesn’t heat up the house. Today I used Caesar dressing, mozzarella cheese, tomatoes, black olives, hot banana peppers, Italian seasoning, crushed red pepper, and fresh ground salt on top. Spicy and delish!
Thank you for sharing, Claire! I appreciate your review.
I love tortilla pizzas! Thanks for sharing your ideas.
You’re welcome, Veta!
I recommend baking the tortilla/pizza on the grill, if you like an extra crispy tortilla
Best darn pizza ( home- made ) i’ve ever had !
I love to hear that, Kevin! Thank you for your review.
This recipe was perfect! I used a vented pizza pan and it turned out perfect in less than 10 mins. Loaded it with all types of veggies – asparagus, mushroom, broccolini, jalapenos etc. and it was sooo good. Thank you!
I love to hear that, Nam! Thank you for your review.
I didn’t have the luxury of a “5ingredient” or less tortilla, mine had preservatives that had their own preservatives most of which I couldn’t pronounce. So I went into this breaking the rules. Guess what? I cannot imagine this being any better. So I am not all trendy and dope. I draw outside the lines, and Greta Thunberg can chew screws for all I care, my pizza was amazing and delicious.