Veggie Tortilla Pizza

This Veggie Tortilla Pizza is the easiest pizza you’ll ever make! It’s got a crispy crust, is endlessly customizable, and can be ready in just 15 minutes.

Closeup of melted cheese and vegetables on a baked tortilla.

For our tortilla pizzas, we went with a Veggie Lovers mix of artichokes, spinach, and roasted red peppers. But these pizzas are easy to adapt to the ingredients you have on hand and for the flavors that you love.

So feel free to clean out the fridge and add any toppings you want. From mushrooms and black olives to leftover roasted eggplant and feta (or goat cheese), you really can’t go wrong.

Paired with a salad, these personal pizzas make for a tasty lunch or dinner that’s faster and cheaper than getting takeout. Come on, let’s make some!

Recipe ingredients arranged on a table and labeled.


  • Flour Tortillas: Regular or whole grain. I like to use smaller tortillas that are around 6 or 7 inches. For larger tortillas, you may need to bake them one at a time depending on the size of your oven.
  • Oil: Just a little to get the crust nice and crispy.
  • Sauce: Marinara, pizza sauce, or pesto.
  • Cheese: Shredded Mozzarella or your favorite cheese blend.
  • Veggies: Grab whatever needs to be used up in the fridge/pantry. Today that’s a few canned artichoke hearts, half a jar of roasted red peppers, a handful of baby spinach, and some sun-dried tomatoes.
  • Finishing Touches: Red pepper flakes, parmesan cheese, and fresh basil leaves.

How to Make a Crispy Tortilla Pizza

Step 1: Pre-crisp the tortilla crust. Brush each side of the tortillas lightly with oil and pop them in a 425°F oven or toaster oven for 4 or 5 minutes. Similar to making breakfast tostadas, this quick pre-bake will help to keep the tortillas from becoming soggy when you add the toppings.

Pre-crisped tortillas on a pan.

Step 2: Chop the veggies into bite-size pieces. I like to slice the artichoke hearts into quarters and cut the red pepper into smaller pieces. If our spinach leaves are on the larger side I’ll give them a quick chop too.

Tortillas with sauce and toppings on a pan.

Step 3: Assemble the pizzas. Spread your sauce of choice onto the crisped tortillas. Sprinkle half of the cheese over the sauce, scatter the veggies over, then top them with the remaining cheese.

Step 4: Bake at 425°F until the cheese is melted and bubbly, about 5 to 8 minutes.

Step 5: Serve and enjoy. Finish the tortilla pizzas off with a generous sprinkle of parmesan, a pinch of spicy red pepper flakes, and a few leaves of fresh basil. Then, dig in!

Small pizza on a piece of brown paper next to a glass of water with lemon.

How Can I Make The Crust Crispier?

If the crust is not coming out as crispy as you’d like try preheating the pan before adding the tortillas. This will turn the pan into a mini griddle and works great for making a crispy grilled cheese sandwich too!

Another option is to bake the topped pizzas directly on the cooking rack in the oven or toaster oven. This method is very effective but can get a little messy.

A small baked tortilla pizza on brown paper.

Pizza Topping Ideas

The best part about making these personal pizzas is that you can change up the sauce, veggies, and cheese. Below are a few of our favorite combos.

  • BBQ Black Bean – BBQ sauce, black beans, corn, and jack cheese, topped with diced red onion and cilantro.
  • Garden Veggie – Garlic herb cheese spread (or cream cheese), sharp cheddar, finely chopped broccoli, cauliflower, tomatoes, and green onion. This one tastes great with a dusting of Trader Joe’s ranch seasoning blend.
  • Caprese – Fresh mozzarella, tomato slices, basil, and a drizzle of balsamic glaze.
  • Taco Bell Style – Refried beans, taco sauce, cheddar cheese, black olives, green onions, and diced tomato.

To keep the pizzas from getting overloaded, I’d recommend using only a tablespoon or two of each topping.

Well, except for the cheese. You should definitely put extra of that!

A hand holding up a cheesy slice of tortilla pizza.

More Tasty Pizza Favorites

Crispy vegetable tortilla pizza on a table.

Veggie Tortilla Pizza

Yield: 2 Pizzas
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

We used fajita-size tortillas for our pizzas. If your tortillas are larger add more sauce, cheese, and toppings as needed.


  • 2 (6-inch) Flour Tortillas
  • ½ teaspoon Olive Oil or Olive Oil Spray
  • 2 to 3 tablespoons Pizza Sauce or Pesto, use more or less as desired
  • ½ cup (56 grams) Shredded Mozzarella Cheese, divided
  • 2 Artichoke Hearts, drained and quartered
  • 2 tablespoons Sundried Tomatoes (oil-packed or vacuum-packed)
  • ½ cup Fresh Baby Spinach, about 1 large handful
  • ¼ cup Chopped Roasted Red Peppers

Optional Toppings:

  • Crushed Red Pepper Flakes
  • Fresh Basil
  • Parmesan Cheese (shredded or grated)*


  1. Preheat the oven to 425°F. If using a toaster oven, adjust the cooking rack to the bottom or middle position and select the BAKE setting.
  2. Brush or spray each side of the tortillas lightly with the oil and add to a baking pan. It’s okay if the tortillas overlap a little when you add them to the pan, they will shrink a little during baking.
  3. Bake the tortillas for 4 to 5 minutes until they are firmer and just starting to brown in spots.
  4. While the tortillas crisp slice the artichoke into quarters and chop the red pepper into bite-size pieces.
  5. Carefully remove the baking sheet from the oven and spoon the pizza sauce or pesto evenly over the tortillas. Sprinkle half of the cheese over the sauce and add the artichokes, sun-dried tomatoes, spinach, and red pepper. Top with the remaining cheese.
  6. Bake until the cheese is melted and bubbly and the crust is crisped and browned, about 5 to 8 minutes.
  7. Top with a pinch of red pepper flakes, some fresh basil, Parmesan cheese, and enjoy!


Sun-Dried Tomatoes: To rehydrate vacuum-packed tomatoes add to a coffee mug, cover with hot water, and let sit for 3 to 5 minutes. Drain and pat dry before adding to pizzas.

Vegetarian Parmesan Cheese: Use cheese made with microbial enzymes or non-animal rennet.

Nutrition Information:
Yield: 2 Serving Size: 1 Tortilla Pizza
Amount Per Serving: Calories: 269Total Fat: 9.4gSaturated Fat: 3.2gCholesterol: 15mgSodium: 747mgCarbohydrates: 33.1gFiber: 4.1gSugar: 4.3gProtein: 14.1g

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  1. Hey Brie,

    This is a great recipe, simple and delicious. With few ingredients that marry really well together, you have nailed it with this recipe. I would prefer the pesto over the sauce, only by personal preference! And I Looooove pesto 🙂

    I also love that all of your recipes are done in a toaster oven 🙂

    Thanks for sharing Brie,


    1. Thank YOU Jessica!! Gotta ask, as an admitted pesto lover…don’t you just want to eat it with a spoon sometimes 🙂

  2. Just found this site and I’m loving it.

    Here’s a suggestion for these little pizzas – I’ve been using my toaster oven for years for my own personal pizzas. But I use wraps – like Aldi’s Fit and Active brand flatbread. They fit almost perfectly (I trim the edges) in the little toaster oven pans and make a nice rectangular pizza.

    I haven’t tried pre-toasting the flatbread in the past but will try it this time. Maybe I won’t have to trim the edges this time. *g*

    Thanks for the great recipes and ideas!

    1. Hi, Shel!

      Wraps are a great pizza crust idea, especially with their specific “toaster oven” shape 🙂

      We recently got an Aldi and I’m obsessed with their vegetarian cheese selection. I’ll be on the lookout for those wraps next trip for sure.

      Thanks for stopping by and sharing your tips!

  3. What a great idea! Now I am sorry I didn’t buy the Lebanese flatbread in the Syrian store today, I had them in my hands and then put it back… It would be a great substitute for tortillas I think. I am keeping this in mind, we would all like such a pizza.

    1. Those flatbreads would work perfectly, Adina! Maybe something the kids can help make and give mom the night off 🙂