This pizza has got to be the world’s easiest, and it’s also relatively light and tastes incredible. Plus, of course it’s fun for the kids to make their own. Like I’ve said before, it’s amazing what kids will put in their mouths if they’ve had a hand in creating it.
The secret of these pizzas is what I have to admit was a brilliant idea on my part — one that was borne, like most good food-related ideas, out of hunger. A couple years ago, I was craving pizza and didn’t have the time or wherewithal to make dough and didn’t feel like making a trip to the store. I remembered seeing some pre-made flatbreads at Whole Foods and was wishing I had bought them when my eyes landed on a package of whole wheat flour tortillas, which we always have in the fridge. I thought they might make decent — although excessively low-carb — mini pizza crusts in a pinch.
I made the pizzas the same way you usually would, and they turned out fantastic. No really, fantastic. So fantastic that this has become our family’s favorite type of pizza. The crust is chewy and delicious and really pretty perfect. It’s obviously very thin, so you can’t load it up with gobs of toppings, but I’ve always been kind if a minimalist when it comes to pizza anyway.
This works best with a pizza stone. If you don’t have one, I highly recommend getting one. I got mine as a wedding gift, and it’s been hanging out in my oven ever since. You can bake just about anything on a pizza stone; they’re also great for toast.
Tortilla Crust Pizzas
Preheat your oven with a pizza stone on the rack to 425 degrees.
- One package whole wheat tortillas: I use Whole Foods 365 brand organic.
- Pizza sauce: This can be jarred marinara, such as Muir Glen, homemade tomato sauce, or a mixture of olive oil and garlic.
- Grated cheese: I used a combination of cheddar, mozzarella, and parmesan just because that’s what I had.
- Pizza toppings: Obviously these can include whatever you’re craving, your kids like, or is in your fridge and needs to be eaten. Because I was having the kids make their own and they have very different likes when it comes to food, I set out an array of things, including sliced olives, green bell peppers, onions, sliced mushrooms, sliced chicken breasts (leftovers), and one turkey breakfast sausage cut into nuggets. We also had a couple slices of prosciutto and some basil leaves. You could seriously use just about anything — roasted eggplant, tomatoes, zucchini, carmelized onions, shrimp, goat cheese.
Spread the tortillas with sauce or oil mixture. Sprinkle with grated cheese (my daughter is mildly lactose intolerant so she uses hardly any and it’s still really good). Cover with desired toppings, keeping the tortilla’s thinness in mind. Sprinkle with a bit more cheese. Bake on the hot pizza stone until cheese is bubbly and slightly browned and crust is toasty on the edge, about 4-5 minutes. Allow to cool a bit, then cut with kitchen shears.
One tortilla pizza will feed one medium-sized adult. My husband usually wants a bit more, but that’s okay because the kids don’t finish theirs.