Healthy Tortilla Pizza

We are a pizza loving family, in the summer we love making Grilled Pizza from scratch, and we often make Breakfast Pizza. This quicker tortilla pizza uses a combined stove top and oven technique that comes out just like Domino’s or any bar thin crust pizza! And it only takes a few minutes!

The best part, it’s lighter than using pizza dough and if you have gluten allergies it’s easy to make gluten-free!

Tortilla Pizza Topping Variations:

Classic New York Style – Mozzarella cheese from the milk of grass-fed cows + dried oregano, dried basil + garlic powder + salt
Better Than Margarita Tortilla Pizza – Chunks of mozzarella from the milk of grass-fed cows + fresh basil (add after cooking) + drizzle of hot honey
Brussels Sprouts and Bacon Pizza – Shredded Brussels sprouts + pan-fried in avocado oil with a sprinkle of salt until just brown + cooked pasture-raised bacon or coconut bacon
BBQ Chicken Tortilla Pizza – Cheddar cheese from the milk of grassfed cows + shredded pasture-raised rotisserie chicken + tossed in BBQ sauce + thin-sliced red onions
Salad Tortilla Pizza – Thinly sliced apple, toasted, chopped walnuts, fresh arugula (add after cooking) + a drizzle of olive oil (add after cooking) + a drizzle of balsamic vinegar (add after cooking).

Tortilla Pizza Recipe

Ingredients (makes 2 servings)

Olive oil spray, for greasing the pan
2 6-inch tortillas, (I love Siete gluten-free grain-free cassava tortillas)
4 tablespoons tomato or marinara sauce
1/4 cup full-fat mozzarella
Toppings of choice, such as thinly sliced vegetables, dried or fresh herbs
Fresh basil, for topping

Instructions

Preheat oven to 425°F.
Spray the oil in a 10-inch cast-iron skillet and warm over medium-high heat. When hot place one tortilla in the pan. Reduce heat to medium and let cook for 1 minute.
Flip the tortilla and cook for an additional minute while you add 2 tablespoons of sauce, spreading it all the way to the tortilla’s edge.
Remove the pan from the heat and add the cheese or any toppings of your choice, reserving fresh herbs to finish.
Transfer the pan to the oven and bake for 2 to 4 minutes, or until the edges of the tortilla are golden brown but not burned (if you’re not using cheese, check on the early side).
Transfer the pan back to the stove and cook for another 1 to 2 minutes over medium heat, until the bottom is browned, but not burned.
Transfer the pizza to a plate and let it cool slightly. Top with fresh herbs, if using.
Repeat with second pizza and serve.