READY IN 25 mins

California Tortilla Pizzas

Read Reviews (10)

"This is a delicious lunch or light dinner for two. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese." — Brent BeSaw

Directions

Preheat oven to 400 degrees F (205 degrees C).
Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 18, 2012

I lightened this by eliminating the oil and sautéing the veggies in a non-stick skillet coated with olive oil cooking spray. I had part of a fresh zucchini in the fridge, so I added that to the bell peppers (used red and yellow) and onion (used red onion). Also added some dried basil to the top of the pizza and used reduced fat mozzarella cheese. I did spray some of the olive oil cooking spray onto the tortilla before adding any of the toppings; trust me, you won't even miss the pizza sauce on this. What you end up with is a crispy little pizza loaded with fresh veggie flavor. For anybody on the Weight Watchers Points Plus program, these changes resulted in a point value of 5 for each tortilla pizza. My husband and I split one of the tortilla pizzas for lunch today and enjoyed it with sliced cantaloupe and a green side salad. This is soooo easy and soooo tasty! Thanks Brent for sharing.

—lutzflcat

See full review »

Most Helpful Critical Review

Jun 20, 2012

I'm sorry--I did not care for this. I wanted to... The oregano was bitter, and the pizzas overall had no flavor. If I were to make them again, I would look at adding some sort of seasoning to add flavor.

—Nutmeg~n~Pepper

See full review »

11 Ratings

See other versions of this recipe!

Jun 21, 2012

These were amazing! I loved the fact that they were nice and crispy and still low in calories. I followed the recommendation of another reviewer and sprayed my tortillas with an olive oil spray. I also added some minced garlic to the vegetables as I was cooking them. I topped these with an Italian cheese blend and a little bit of parmesan...they were a huge hit! Even from my non-veggie loving son. I served these with a nice side salad. Perfect lunch or light dinner meal. Definitely give it a try..it's a keeper here in our house.

—araynady

See full review »

Jun 26, 2012

Awesome and easy. Thank you! I roasted the tomato slices first. No green peppers (just a preference). And I used garlic powder and dried basil rather than oregano. Served on sun-dried tomato tortilla. Loved it.

—Erin

See full review »

Jul 23, 2012

I made this recipe using one, 10” sun-dried tomato tortilla. I didn’t sauté my peppers (used green and orange) and onions. I did lightly coat my tortilla with oil, and I also put some cheese down first hoping to shield the tortilla from moisture (sogginess). Then came the peppers and onions. I blotted my tomato slices dry on paper towels before, placing them on top of the pizza and sprinkling the seasonings. Then I added more cheese to the top. I baked this as instructed but for a longer time, maybe 15 minutes, until the edges started to brown. Even though I tried to prevent it, this was still a little soggy. It wasn’t crispy (except the edges) and crunchy like I had hoped. I much prefer what I ordinarily do and that is to coat both sides of the tortilla with EVOO, then pop both sides under the broiler on the middle rack to crisp. During the broiling process, the tortilla will puff up, but just pat it down gently with a spatula. Once toasted on both sides, I top my pizza, usually using the cheese first, and bake at 350 for about 10-15 minutes, until all the toppings are warmed through and cheese has melted. And I never use tomato sauce on a tortilla pizza, because that will guarantee a soggy pizza.

—bellepepper

See full review »

Apr 07, 2013

Tasty and lighter than regular pizza , Found that to get everything cooked to my preference, had to cook the tortillas first , then take what ever veggies (onions green pepper etc) thinly sliced, place on a plate, cover with a paper towel and micro to soften them slightly or to your preference (its faster), I then add just a very small amount of spaghetti sauce then the cheese to the tortilla, then the veggies, a bit more cheese, then spices or anything else you like and micro until cheese is melted. I have had better results using flat bread, but either one works .

—Jim

See full review »

Jul 19, 2012

Five Stars! This is fast, fun, filling.. FABULOUS! I sprinkled a lil bit of smoked paprika since I had it. Mm MM

—Food4FuninLV

See full review »

Jun 24, 2012

I have one major problem with this recipe... why didn't I think of it... using a tortilla as a crust for a personal thin crust pizza awesome idea.. I think using that as a base you can do pretty much what ever you want with this recipe as far as toppings go.... I used 8 inch whole wheat tortillas because that is what I had on hand.... and sauteed the veggies in a not stick pan coated with cooking spray... I thought these has great flavor... a real emphasis on the veggies... and you can honestly change them and the cheese to fit your liking... pepper jack cheese was excellent on this... great idea thanks for submitting

—ChefScharny

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fiesta Corn Tortilla Pizzas

Easy Mini Bagel Pizzas

Spinach and Artichoke Tortilla Pizza

BBQ Chicken Tortilla Pizza

Chicken Tinga Tortilla Cups

Tortilla Crisps with Brickle Dip

Grands!(R) Mini Pizzas

Goldfish Pizzas

Pineapple Pizzas

Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizzas

Nutrition

Calories
230 kcal
11%

Carbohydrates
22.2 g
7%

Cholesterol
18 mg
6%

Fat
11.4 g
18%

Fiber
3 g
12%

Protein
10.4 g
21%

Sodium
346 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

California Tortilla Pizzas

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 230
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 3.8g 19 %
Cholesterol 18mg 6 %
Sodium 346mg 14 %
Potassium 338mg 9 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 3g 12 %
Protein 10.4g 21 %
Sugars 5.1g
Vitamin A 16 %
Vitamin C 68 %
Calcium 35 %
Iron 14 %
Thiamin 22 %
Niacin 28 %
Vitamin B6 14 %
Magnesium 10 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.