These crisp and easy flour Tortilla Pizzas take less than 15 minutes, and they are always a huge hit. They are totally customizable with your favorite sauce and toppings and so much easier than rolling out pizza dough. We love to make these on Friday nights and serve them with a simple salad tossed with Italian dressing.
How to make Tortilla Pizzas
First, bake the tortillas on a baking pan covered with parchment paper for a few minutes to crisp them up. Then spread 1-2 heaping tablespoons of pizza sauce (less is better for crispy pizzas) over each tortilla. Sprinkle with mozzarella, add your choice of toppings. I personally like pepperoni and mushrooms, but there are lots of choices here.
Add another layer of mozzarella and bake for 5-7 minutes or until the cheese is melted and lightly browned and the tortilla is crispy on the edges. Sprinkle the cooked pizza with chopped fresh basil, dried oregano, Parmesan, Cheese, or crushed red pepper flakes. Let them cool just a touch, and then slice.
Helpful Recipe Tips
- I use raw flour tortillas because I think they crisp up the best, but you can use already-cooked tortillas. Remember to crisp them in the oven before adding sauce and toppings.
- Go easy on the sauce. Too much pizza sauce will make the tortilla soggy. Resist using any thinner sauce like tomato sauce, marinara sauce, or spaghetti sauce. Pizza sauce is thicker, and the crust will cook up crispier.
- Avoid using too many toppings or too wet toppings, as it too, can keep the pizza from getting crisp.
- Use a baking sheet with parchment paper for even baking, better browning, and easier cleanup. Make sure your parchment paper is rated for 425 degrees or higher.
- You can also make these one at a time in a cast iron skillet on the stovetop or in the oven.
- For optimum flavor and texture, serve promptly. These pizzas are crisp and slightly flaky when eaten promptly after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375 degrees or in the air fryer.
How to Freeze Tortilla Pizza
Fully Baked – Cool completely, then store in a zipper freezer bag or sturdy freezer container with parchment paper between each pizza. Reheat in the oven or the air fryer from frozen until hot.
Not Baked – precook the tortillas, spread the sauce, sprinkle with cheese, add toppings, and sprinkle with more cheese. Store in a zipper freezer bag or sturdy freezer container with parchment paper between each pizza. Reheat from frozen at 425 degrees until the cheese is melted and lightly browned and the tortilla is crispy on the edges.
Favorite Pizza Toppings for Tortilla Pizza
- Pepperoni
- Sausage (with excess grease removed)
- Mushrooms
- Bell Peppers
- Canadian Bacon
- Olives (well drained)
- Bacon
- Chicken
- Ground beef
- Ham
- Red Onions
- Pepperoncini (well-drained)
More Pizza Recipes
Tortilla Pizza Recipe
Ingredients
- 2 8-inch flour tortillas
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- 1-1 ½ ounces pepperoni or your choice of toppings
- 2 small mushrooms sliced
- Fresh basil torn
Instructions
- Preheat the oven to 425 degrees.
- Line a large baking sheet with parchment paper. Place the tortillas on the parchment paper in a single layer and bake for 2 minutes. Flip and bake for another 2 minutes.
- Spread 1-2 tablespoons pizza sauce over the tortillas. Remember that less is better for a crispy crust.
- Sprinkle half of the cheese over the sauce. Add toppings but not too heavy for a crispy crust. Sprinkle with the remaining cheese.
- Bake for 5-7 minutes or until the cheese is melted and lightly browned and the tortilla is crispy on the edges. Sprinkle with torn fresh basil, cut, and serve.
Notes
- I use raw flour tortillas because I think they crisp up the best, but you can use already-cooked tortillas. Remember to crisp them in the oven before adding sauce and toppings.
- Go easy on the sauce. Too much pizza sauce will make the tortilla soggy. Resist using any thinner sauce like marinara or spaghetti sauce. Pizza sauce is thicker, and the crust will cook up crispier.
- Avoid using too many toppings or too wet toppings, as it too, can keep the pizza from getting crisp.
- Use a baking sheet with parchment paper for even baking, better browning, and easier cleanup. Make sure your parchment paper is rated for 425 degrees or higher,
- For optimum flavor and texture, serve promptly. These pizzas are crisp and slightly flaky when eaten promptly after baking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375 degrees or in the air fryer.
Nutrition
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Renata Feyen
I have never tried that, but it sounds pretty easy this way. I love lots of veggies and a little meat on my pizza
Jupiter
This sounds like such an easy way to make a pizza – perfect for a quick summer lunch. Thnak you for sharing this!
Rose
Love these pizzas! I have been making them for a long way like this and they are always crispy and delicious.
Sue
Friday night perfection! 🍕✨ These flour tortilla pizzas are a quick and delicious way to kick off the weekend. Less than 15 minutes? Count us in! The best part? You can craft your masterpiece with your go-to sauce and toppings. Pairing them with a fresh salad completes the feast. Cheers to easy and scrumptious Friday nights!
Beth Pierce
I could not agree more, Sue!
Tammy
These were absolutely delicious and easy to make with tortillas! Fun idea for pizza night or just a quick weeknight meal.
Samantha
I have used pita breads for making pizza but never thought about using tortillas. They were easy, crispy, and delicious. Thanks for the great recipe. My new favorite way of making pizza.