Simple Tortilla Pizzas

tortilla pizza 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.

Tortilla Pizzas
4.8 from 10 reviews
So easy. So good. Everyone needs this tortilla pizza recipe.
  • 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!)
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the tortilla in a 12-inch cast iron pan (see notes on baking surfaces below). Spread sauce evenly across the tortilla, leaving ½ inch around the edges. Sprinkle with cheese and toppings.
  3. Bake until the cheese is golden and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 12 to 14 minutes. Let the pizza cool for a few minutes before slicing.
  • If you don't have a cast iron skillet I highly recommend getting one, but you can use an oven-safe baking rack or bake it directly on the rack of your toaster oven instead. Bake at 400 degrees for 8 to 11 minutes. Do not use a regular baking sheet because the bottom of the tortilla will not get crispy, your cheese will slide right off and you'll wish you ordered out.
  • Although I have not tried it personally, Kim tried making tortilla pizzas in her cast iron skillet on a gas grill and said they turned out great!
  • 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.

Topping ideas:

  • As shown: barbecue sauce (trust me), fresh mozzarella and sharp cheddar cheese, chopped red onion, sliced fresh jalapeño, fresh or defrosted frozen pineapple (canned pineapple is not as good).
  • Basil pesto, feta, fresh or roasted bell peppers (jarred is fine), sliced kalamata olives, chopped red onion, sliced cherry tomatoes.
  • Arugula pesto, basil pesto or light marinara sauce, mozzarella (optional), fresh arugula and parmesan shavings added after baking (like this).
  • Red pepper pesto and goat cheese.
  • Anything you want!
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  1. says

    Hangry! That is the perfect word to describe myself at about 7:00pm, after a long day at work and coming home from a workout and I still have to cook because all the leftovers were eaten for lunch… yes HANGRY! At this point, I don’t even care what I eat, all I want is food and I want it now and if I don’t get it now, I;m gonna go crazy. You’re probably a better person than I am and won’t go too crazy like that, but that is me when tired and hungry. This is indeed an awesome idea for a fast and easy meal!

    • says

      I am absolutely not a better person than that, Margarita! My mother will confirm that I am at my worst when I’m hungry… I turn into a hangry monster! Roarrrr!!!

  2. says

    I LOVE tortilla pizzas! I need to get a cast iron skillet but for now they work wonderfully on a stone. :) Yours looks especially delicious! I’ve made dozens of tortillas in the last few weeks and now I regret not making one of these.

  3. Kim says

    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.

    • says

      Kim, I’m amazed that you tried the tortilla pizza already! I love posting recipes like this, simple recipes that call for super basic ingredients so readers can make them right away. Thanks for commenting to let me know, and great tip about the gas grill! I will add that to my notes.

  4. says

    Love this! Done this a million times but never tried the cast iron skillet. I bet it would be even better if you preheated the skillet, too – have you tried that? And I’m really obsessing over this pineapple/jalapeno combo.

    • says

      No, I haven’t! I will try it next time. The crust can get a little too crispy when using a baking rack, and I’d say it’s just right with the skillet at room temp so we’ll see if it’s an improvement. Seriously, you have to try fresh pineapple/jalapeno/barbecue sauce on a pizza… it’s sweet, spicy and salty all at once.

  5. says

    I love making tortilla pizzas for a quick lunch for myself. Yours looks great! I’ll have to try using barbecue sauce sometime. :)

  6. Sarah says

    My sister and I did this for lunch today! We used round flatbreads and put on bbq sauce, sauteed peppers and onions, fresh pineapple, and cheddar cheese. They were delicous and so easy!

    • says

      That’s great, Sarah! I’m really happy to hear that you and your sister enjoyed your flatbread pizzas. They’re one of those “back pocket” meals… when all else fails, there’s always tortilla pizzas!

  7. says

    We love tortilla pizzas and make them on the grill a lot in the summertime, loving the smoky flavor it gives them. We sort of OD’d on them, and I haven’t revisited this simple and perfect summer meal in quite some time. Thank you for the reminder. And yours look ravishing, by the way. :-)

  8. says

    whenever I have ready-to-use ingredients for real food in the house, I can’t bear to order in either. (a) it makes me feel guilty and (b) it never tastes as good as something homemade does. Love how quick and easy these are! And MAJORLY healthy!

  9. says

    I don’t often buy tortillas, but I specifically bought some this week to make pizzas like this for my kids. Can’t wait to try it out. We’ve used pitas in the past and they’re good, but I like this idea better. Also, bbq sauce on pizza is like, the best! :D

    • says

      I think your eleven-year-old can handle tortilla pizzas, I know I could at that age. Stove-top popcorn, on the other had… I almost burned down the house in fifth grade. Maybe wait a while on that one. :)

  10. says

    Wow, this is such a delicious idea. I love tortillas, and I love pizza, so why not combine the two. I love that they are so easy to make. Great for busy days.

  11. says

    Ha–I totally do this with pita bread all the time. It’s perfect emergency pizza dinner! I can’t say I’ve ever tried it with tortillas, though–probably because we go through tortillas faster than lightning. :)

  12. says

    Oh yeah! I’m a total tortilla or pita pizza girl too. Such fast, easy, comfort food. I’ve never tried baking them in a cast iron skillet, though. Thanks for the tip!

    • says

      I would think so! I’ve never placed my dutch oven in the oven without its lid, but it should be fine without it, right?

  13. says

    What a great idea! I love pizza, but often I don’t have the energy to pick up the phone and order one. I think I might try this recipe with some naan instead of tortillas. What can I say? I’ve been on an Indian kick lately!

    Have a great day!

  14. says

    What a brilliant idea! I love pizza and using tortillas seems quick and easy.
    By the way nice blog, it has easy to make recipes.

  15. says

    I got my cast iron skillet in the mail yesterday and this was the first thing I made with it! Yummy yummy yummy. :) Do you think it’d be quicker to just put the pan in the oven while it heats up, and then place the pizza on the pan once it’s preheated? I think I’ll try that next time and let you know!

    • says

      That’s a good question, Erin! I think the crust is just crispy enough with a non-preheated skillet so I wonder if it would get too crispy on a preheated skillet. Gotta give that cheese enough time to bubble up! Please let me know if you try it, I’m curious!

      • says

        I just figured out that the bottom heating element of my oven isn’t heating at all and the oven wasn’t really heating to the temperature it said it was. So that’s why mine took forever to get crispy (although it never got crispy in the middle). That’s why I wanted to preheat the pan. I’ll give it another try once I have a working oven again!

        • says

          Oh, that would explain it! In the meantime, maybe you could pre-heat the pan on the stove and finish baking it on one of the top racks in your oven. Hope you can get that fixed soon, what a pain!

  16. Sasha says

    Delicious! Pregnant and constantly craving pizza, peeked in the pantry whipped up some homemade marinara and am enjoying this light alternative that meets my craving!! Thank you for making my lunch time!

  17. fmc says

    I use an electric fry pan turned to high. A little sauce goes on the tortilla, diced onions and peppers, mozzarella if I’m in the mood, a sprinkle of basil and oregano. 10-12 minutes in the frypan and it’s done.

    Since I have to watch my blood sugar these are great, as they have lower carbs than pizza shells. Those shells are 3 for 5 bucks, while tortillas are 10 for 3 dollars. Plus these make better pizza than I can get in almost any restaurant.

  18. Angelia says

    you can do this stovetop as well! i make mine breakfast style with salsa as sauce, a chopped scrambled egg, onions, green peppers, some sliced ham and of course cheese!!! the cheese still gets bubbly stovetop on medium in a non stick pan! im a college student so this is super easy in the morning and for my tight budget!

    • says

      Thanks, Lisa! I’m so glad you and your family enjoyed the tortilla pizzas. They’re a great, quick recipe to have in your back pocket.

  19. Hilari says

    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. :-/

  20. says

    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!

    • says

      Thank you, Melinda! I haven’t made English muffin pizzas in a very long time, thanks for the reminder. Glad you and your son are enjoying my recipes!

  21. Josh says

    I’ve made tortilla, english muffin, and bagel pizzas numerous times, but this is my first time using a cast iron skillet in the oven (I do have a pizza stone, though)… Delicious! I will try to get the skillet preheated next time, for a crispier bottom, but this worked out really well. I put some EVOO on the crust, followed by organic tomato sauce, fresh mozzarella, and onion… Baked for about 13-14 minutes, followed by 1 min under the broiler, and topped w/ fresh basil after removing from oven.

  22. Marikel says

    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.

    • says

      Thanks for commenting, Marikel! I’m going to try salsa as my sauce next time around. I can’t believe I hadn’t thought of that on my own! Great idea.

  23. jerzygirl45 says

    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 & 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.

  24. Kate P. says

    Have you ever used corn tortillas? That’s all I have right now and would love to use this with this recipe!

    • says

      Kate, I’m so sorry I didn’t answer your recipe sooner. I bet they would be tasty with corn tortillas. You could use two corn tortillas instead of one larger wheat tortilla, although I’ve found that the two-tortilla quesadillas are more difficult to manage.

  25. Derrick says

    I started making these a few months back and have been addicted since. I work 50 hours a week and take a class 3 days a week. Perfect meal for the few minutes I get between work / class / sleep / repeat. For a little more “pizza-ish” crust, I use 2 tortillas layered with a thin sprinkling of cheese between, olive oil on top. The bottom crust gets nice and crispy, top stays al dente, the cheese holds them together without being obtrusive, and between the layers you tend to get those wonderful air bubbles that we all love in an authentic thin crust. So far, shredded deli ham and crushed pineapple with cilantro is my favorite combo so far!

    • Derrick says

      Also, my local grocer carries 12″ “super-burrito” size tortillas. Perfect size for a few slices for dinner and a few to eat cold for next day’s lunch at work.

    • says

      Derrick, thanks for your comment! I read it while I was hungry tonight and got right up to make your version for dinner. Amazing!!! Thank you for sharing! So glad you’re enjoying the tortilla pizza. I’ve never tried cilantro on pizza but obviously that needs to change soon.

      • Derrick says

        I stumbled across the tortilla pizza idea a few months back when I was craving pizza one night after the local pizza shops had all closed. Had to make do with what I had at home for ingredients, and I always have tortillas on hand. I just recently realized I’m not the first to think of this lol. As for the cilantro, I tend to use cilantro with most of my dishes that have acidic or citrusy fruits in them. I think the herb and the acid each enhance the other. I also use it on other dishes you’d likely find surprising, such as buffalo chicken dip, as it lightens up the heaviness of the blue cheese dressing and cream cheese. I’m so glad you enjoyed my version of the tortilla crust. Take care, and Eat Sweet!

  26. Carolyn says

    I use enchilada sauce, shredded chicken from the rotisserie chicken I always buy, and tomatoes because I have enough to give away. Mixed shredded Mexican cheese.

  27. billy says

    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

    • says

      Hey Billy, I’m sorry your tortilla pizza wasn’t crispy enough. Definitely leave it in there longer next time, until the tortilla is golden around the edges and the cheese on top is golden and bubbly.

  28. says

    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 & 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!

    • says

      Hey Arthur! These are all good questions. I have never made tortilla pizzas with corn taco shells. I suspect that those are probably the root of the problem. I think you would have better luck with flour tortillas. Baking on the rack should produce crispy crusts. Hope you’ll give them another try!

  29. Kristin says

    Thanks for the tips! We had always tried to make tortilla pizzas but they were soggy:( No cast iron skillet so I used our pizza stone & they were perfect! I have 3 very happy kids right now!

  30. PaxRomana says

    Kate, I hope you have seen the pizza wars Regina Canada best in chow they used 2 flour tortillas to fuse it together to make like. A real crust. It’s on serious eats too under pizzadilla. You’ll love it

  31. Marie says

    I made this quesadilla type thing, but coated the one side of the tortilla with the basil that comes in a little squeeze tube then grated three types of cheese (parmesan, coastal cheddar, and monterey jack), then sliced tomatoes and topped it with another basil coated tortilla. I had it like three times the first week I made it. So good. and we pre-toasted the tortilla on the griddle. I bet you’d love it!

  32. Dani Mac says

    I read your comment about them not crisping properly and I don’t have a cast iron pot unfortunately so I put the tortillas in the oven for 5 minutes at 400 then let them crisp a bit first. Then I yook them out, sauced and topped them and put it back in for another 4 minutes and it was crispy and yummy. My husband are 5 of them! Thanks for the recipe it was delish.

  33. says

    Wow – thanks for the inspiration! You just turned what-have-I-got-in-the-fridge into the best thing I tasted all week! Homemade (low-sugar) BBQ sauce, homemade sausage, black-pepper-mozzarella, and diced red bell pepper. Crazy good!

    And for those without an iron skillet… I used a stoneware pie pan, preheated it in the oven, and sprayed the tortilla with olive oil. 12 minutes at 400 was perfect.

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