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A lower calorie pizza that still tastes good: A tortilla pizza.

If you’ve never tried a tortilla pizza before, you might think “Why eat a tortilla pizza, when regular pizza is already so good?”

Here’s my 3 main reasons :
– Just by replacing an average pizza crust with a tortilla, you’re already saving up to 1000 calories
– They’re so fast to make (they cook faster than even a frozen pizza in the oven)
– They’re so easy to customise and make gluten-free (there are so many options for gluten-free tortillas, way more options than with regular pizza crusts)

I discovered tortilla pizzas when I was trying to lose weight (I previously lost 40 lbs) and loved them then cause they were so low calorie.. A few years later I still love them cause it’s so easy to make them gluten free (I can’t eat wheat or dairy). In my opinion, a tortilla pizza is kind of like a thin crust pizza.. but it’s thinner.

You can see how easy it is to make tortilla pizzas in my latest YouTube video (below). In the video I’m sharing 3 different methods for getting an extra crispy crust (important cause tortillas are floppy.. and we want them crispy for a pizza) and am also sharing cheese-free alternative that I often use!

Enjoy!
Liezl

MY 7-MINUTE “PIZZA”

A simple classic with mozzarella, arugula and tomatoes. I make mine gluten and dairy-free.

INGREDIENTS
– 1 tortilla (I use a gluten-free 10-inch burrito size)
– 2 tbsp marinara sauce (or any pizza sauce)
– 1/2 cup mozzarella cheese (I use vegan mozzarella)
– 5 to 6 cherry tomatoes
– Handful fresh arugula (about 1 cup)
– Dried herbs (I use oregano, basil, and thyme)
– Black pepper (to taste)

CALORIES
– Roughly 400 (Calculated using a 10-inch tortilla)

HOW TO
*if you want an even crispier tortilla crust, see my tortilla pizza videos where I share 3 different methods: https://www.youtube.com/watch?v=_XrJZaynHLg
– Heat oven to 400F or 200C (Heat a baking tray in the oven while the oven preheats)
– When the oven is preheated, take out the tray and add a tortilla on top of it (careful not to burn your hands cause the tray will be hot)
– Spread the marinara sauce over the top and then the cheese
– Add the toppings, herbs and pepper
– Cook in the oven for about 7 minutes until the cheese is bubbling and the edges of the tortilla looks a bit browned (oven dependent, but should be 6-10 minutes)
– Remove from the oven, slice and enjoy!

MY FAVORITE GOURMET “PIZZA”

Flavorful and decadent with sun-dried tomatoes, chicken, spinach, onion and balsamic glaze.

INGREDIENTS
– 1 tortilla (I use a gluten-free 10-inch burrito size)
– 2 tbsp tomato paste (or any pizza sauce)
– 1/2 cup mozzarella cheese (I use vegan mozzarella)
– 3 sun-dried tomatoes (soaked in oil from a jar)
– 1/8 red onion (cut in very thin slices)
– Small handful baby spinach (roughly chopped or sliced)
– 1/3 cup cooked or grilled chicken
– Dried herbs (I use oregano, basil, and thyme)
– Black pepper (to taste)
Add after cooking:
– 1/2 tbsp balsamic glaze (or as needed)

CALORIES
– Roughly 550 (Calculated using a 10-inch tortilla)

HOW TO
*if you want an even crispier tortilla crust, see my tortilla pizza videos where I share 3 different methods: https://www.youtube.com/watch?v=_XrJZaynHLg
– Heat oven to 400F or 200C (Heat a baking tray in the oven while the oven preheats)
– When the oven is preheated, take out the tray and add a tortilla on top of it (careful not to burn your hands cause the tray will be hot)
– Spread the tomato paste over the top and then the cheese
– Add the toppings, herbs and pepper
– Cook in the oven for about 7 minutes until the cheese is bubbling and the edges of the tortilla looks a bit browned (oven dependent, but should be 6-10 minutes)
– Remove from the oven, add a drizzle of balsamic glaze, slice and enjoy!

MY FAVORITE CHEESE-FREE “PIZZA”

Seriously good for a cheese-free pizza, you won’t miss the cheese! There’s a lot of well-rounded flavor from the roasted vegetables, nutritional yeast, chilli flakes and basil. The olive oil gives it the “greasiness” you’d usually get from cheese on a pizza.

INGREDIENTS
– 1 tortilla (I use a gluten-free 10-inch burrito size)
– 1/2 cup mozzarella cheese (I use vegan mozzarella)
– 2 tbsp marinara sauce (or any pizza sauce)
– 1/2 tbsp nutritional yeast
– 1 cup roasted vegetables (I use roasted red bell pepper and onion, finely sliced)
– Dried chilli flakes (to taste)
– Dried herbs (I use oregano, basil, and thyme)
– Black pepper (to taste)
Add after cooking:
– 1 tsp olive oil
– Fresh basil as needed (or arugula or baby spinach)
Optional:
– 1/4 to 1/2 avocado

CALORIES
– Roughly 290 without avocado (Calculated using a 10-inch tortilla)
– Roughly 350 with 1/4 avocado (Calculated using a 10-inch tortilla)

HOW TO
*if you want an even crispier tortilla crust, see my tortilla pizza videos where I share 3 different methods: https://www.youtube.com/watch?v=_XrJZaynHLg
– Heat oven to 400F or 200C (Heat a baking tray in the oven while the oven preheats)
– When the oven is preheated, take out the tray and add a tortilla on top of it (careful not to burn your hands cause the tray will be hot)
– Spread the marinara sauce over the top and then the roasted vegetables, before adding the nutritional yeast
– Add the chilli flakes, herbs and pepper
– Cook in oven for about 7 minutes the edges of the tortilla looks a bit browned (oven dependent, should be 6-10 minutes)
– Remove from the oven, add a drizzle of olive oil and fresh basil before slicing and enjoy!

Photos and video by Liezl Jayne for liezljayne.com