Servings: 1 Prep: 10 mins Cook: 5 mins Total: 15 mins
I really feel as if I’ve managed to find a version of everything I could ever want, and have it be low carb. Unfortunately, there’s one major part of my history that I’ve failed to duplicate. That part is … pizza. I was, and still am, a massive fan of pizza (I’m not alone, the average American family eats 30 pies a year!). I’ve tried to use all the carbquiks and protein isolates. I’ve tried cream cheese and eggs to make a sort of deep dish pizza quiche, etc. These yielded impressive results that looked and smelled like the real deal, but … the taste was always a bit … funky.
I don’t know why, but I’m super resistant to the zucchini and cauliflower crusts. I’m stubborn and have thus far refused to try them. They’re very probably awesome, just like caul-rice is awesome. I was also resistant to that. When I finally tried it, I was upset I hadn’t tried it sooner!
I ordered a pre-made low carb crust online and it was … blech. Not good. Not even a little bit. I still ate it, though.
Pizza is about the only dish that has completely stumped me. This simple dish is as close to the basic simple taste of a basic and simple pizza as I’ve managed to duplicate. It takes just over 5 minutes to bake and is actually really quite tasty! It’s low carb, too!
It’s not deep dish magic and it’s not going to win any awards, but for a clear and delicious pizza fix … this is the best way to go … so far …
… to be continued …
Note: Because this is pizza on a tortilla, the “crust” doesn’t rise, to hold the cheese and toppings in place. Go light on the toppings, or else it melts and goes everywhere and makes a big delicious mess.
Pizza Attempted on TortillaPrint Rate
- 1 each low carb tortilla
- 2 tbsp tomato sauce
- 1/4 cup whole milk low moisture mozzarella, grated
- 7 thin slices pepperoni
- 2 tbsp parmesan (reggiano) cheese grated
- Preheat oven to 450 F.
- On a cookie tray, place a tortilla.
- Spread your tomato sauce evenly around the tortilla, leaving a narrow rim around the edge, to serve as the "crust".
- Top the sauce with your mozzarella.
- Add your pepperoni slices.
- Dust the top with your parmesan cheese.
- Bake for 5 minutes, or until crisped and brown.
- Slice and enjoy!
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* Learn More: More about this recipe and nutrition …
29 thoughts on “Pizza Attempted on Tortilla”
You need to try the pork rind pizza crust, it really fills the void in the thin crust department. I am a pizza fanatic, and it’s the only one I have found that tastes enough like the real thing to satisfy me!
1/2 cup pork rind "flour" (use a food processor to grind up pork rinds into a powder – BaconEts brand works best)
1/2 cup grated parmesean cheese (the stuff in the green to can)
1/4 to 1/2 tsp Italian seasoning
Combine all in food processor and pulse until it looks like a moist meal. Spread on parchment and bake for 10-12 min @ 350 degrees. Add toppings, and pop back in till they are melted.
Promise you won’t regret trying this version!
Hi Jennifer! I’ll give it a shot! I just ordered another pizza crust kit from the internet. It’s a pretty highly rated one (LC Foods, I think). I’ll give that a shot this evening, then try yours next time out. At this point, I have no idea which will "taste" better, but … yours is the less processed and more "whole foods" approach, which is more than appreciated. I’ll keep you posted! 😀
Wait. I thought I invented this!
Sorry to disappoint you, Julie. DIBS! 😉
OPPS I posted on another recipe about tortilla pizza and then saw this. 🙂 love it
Brush olice oil on the tortilla beforeyou put the toppivs on. 🙂
Good idea, MaMa Donna!
Carbless pizza. Take a bowl…pour a little sauce in the bottom. Then layer pepperoni and cheese until you fill the bowl…nuke in microwave for 3 minutes-ish…mix and yum…pizza…no/low carbs…delish.
Katt, sounds delish, but … doesn’t it stick the bowl and splatter all over the microwave? I do like the idea, though. Thanks! 🙂
I find tortilla pizzas come out better if I bake the tortilla first before adding toppings, so it doesn’t get soggy. I turn the oven on to 375, put the tortilla on a pizza stone and let it heat up in the oven. When the oven reaches temp, it’s perfectly done, so then I add toppings and heat until the cheese melts. The edges stay crispy and you can pick up each slice without it collapsing.
Missy, I’ve found that to be true in a lot of applications, but for this one … I didn’t feel it was necessary. It goes pretty quickly. That said … if you’re happy, I’m happy! 🙂
We made these and loved them. Used the low-carb tortilla and made veggie toppings w/sauce and cheese.
They were way better then I thought they would be. The taste was great and I felt like I had eaten pizza
afterwards and was satisfied and I am a pizza junky from way back! We are making them weekly now!
DJ I tried the LC pizza crust, for me it was just ok, it left a funny after taste, didn’t order again. 🙁
We make our pizza crust with Bob’s Red Mill Low-Carb baking mix, which is available online. In a bowl, mix one cup of baking mix, a generous tablespoon of some Italian spices, a half teaspoon of salt, and a T of baking powder. Give it a quick turn with a fork to blend it. Pour a couple of tablesoons of olive oil on top. Toss with that fork again. Then add just enough water and blend so that the whole mixture is moistened but still a little crumbly. I have not measured the water, but I guestimate a quarter cup or so — add a little, mix with fork, add a little more, etc. Coat pizza pan with a little more olive oil, dust with a light sprinkling of the baking mix, and dump the mixture onto the pan. Be sure to do this or the bottom won’t crisp as much. Flatten it to an eighth of an inch. This portion fills our standard sized pizza pan to within an inch of the edges. Cover with your toppings. Bake at 450 until the edges are crispy. We bake ours for 10-12 minutes or so, but it depends based on the thickness of the crust and how much stuff is on it.
Our crust recipe below should read a TEASPOON (not TABLESPOON) of baking power.
I love pizza also. I found a recipe on Your Lighter Side. It is all the pizza goodness without the crust. You just layer everything in a cake pan and bake it in the oven. My whole family likes it. Our 8 year old daughter asks us to make it and she loves to put it together. Who needs the pesky crust anyway! Lol
NancyBeth, yep! As much as I hate to say it, of all the pizzas I?ve tried, this really is the one that most closely approximates that ?pizza? flavor, whatever it is ? It?s unfortunate for me, in that I no longer eat these tortillas, but I do know that they were a big part of my life, once upon a time ?<br /><br />
Kris, which recipe are you referring to? I?m curious if it?s one I?ve tried ? <br /><br />
Rose, thank you for the recipe. It sounds fantastic! I?ve made a bread with their baking mix and did find it to be quite yummy. I can see how it would make a nice crust. I?m curious, how big of a pie did it make? Is this enough for 1, or a family of 4? <br /><br />
Unknown, I?ve tried the cauliflower crusts before and while friends and family have always enjoyed them (as have I), they?ve always felt a bit ?soggy? to me, for lack of a better word. Still tasty, but ? they don?t quite hit the spot. Is this the one you?re referring to? There are a few on the Lighter Side site, but the most famous is the original cauliflower crust ?
Hey, DJ, the Bob’s Red Mill recipe made enough for one 14" round pizza pan. On a pan that size, it ends up about a quarter inch or so thick.
Thanks, Rose. So … it’s an individual pizza, then? 😉
Thanks for all of your great recipes! We make our pizza much the same way- but we put the cheese down first, then the toppings then a spoonful here and there of sauce. It doesn’t get soggy. We also enjoy the Flatout wraps- very substantial and tasty.
Keep your recipes coming- I really need to get back to what I know works….
Good ideas, Margaret! I’d actually never heard of the "Flat Out" breads until earlier … Someone on Facebook commented that it’s got a higher sugar content and to use "Josephs", instead. I can’t find the comment, but … I just thought I’d throw that out there. I believe there may be slightly better alternatives … Just a thought. Thanks for the ideas! 😀
We use Joseph’s flat bread or Josephus Pitts to make these pizzas.. Love them.. ??
Yep, Unknown … there were a lot of votes for Joseph’s flatbread. I’m going to have to find some and check it out!
Hi there! love you site, thanks. I realize this comment is a year past the others but I have to say that I make pizza crust from whoopsie bread dough. I spice it up and add some parm cheese. Everyone in the neighbourhood has tried and loved it. They also like the zucchini dough. Even my son likes them both. Don’t be shy! It really can be picked up like a piece of pizza.
—Reply posted by DJ on 4/19/2015
Thanks, Paula! I’ve personally never been a big fan of Whoopsie dough, but … I also realize it’s enormously popular and people love that stuff. I’ve also never tried zucchini batter, but … I know people who have and swear by it. I recently just made some from hazelnut meal and flax and was actually blown away by it … I think it’ll be my new favorite! (recipe … incoming … soon … 😀 ) Great comments. Thanks, again! 🙂
DJ– My dad has been in the pizza business for over 30 years. I grew up in it. Our thin crust dough was a modified tortilla recipe.
The best tortilla shell pizza I have made so far is as follows:
Mission Low Carb Tortilla shell (6net carbs)
Tomato Sauce (desired spices. I like a little garlic powder, basil, and oregano)
Mozzarella Cheese – shredded (or fresh, still wet!)
Pepperoni (I prefer it to have a smaller “grain” look to it, with less fat/grease)
Preheat oven to 400-450 (with convection/fan if available). Works best on mesh screen or pizza screen (if available).
Precook tortilla in oven to crisp lightly on both sides.
Take out of oven and place on mesh/screen. Add sauce, spices, half serving cheese, lay pepperoni as desired, add other half of cheese serving on top, and then cook to desired crispness.
Additional toppings as desired, adjust for extra cooking time. As a pizza connoisseur, I’m pretty pleased with this method. I tired a different low carb shell, and it was disgusting. (Though I prefer that one for tacos, crazy!)
If you’re afraid of spreading, always place pepperoni and cheese a little further in so that when it melts, it doesn’t melt all over the oven.
—Reply posted by DJ on 5/7/2015
A nice little trick … and a fast way to get a crispy thin crusted pie. Thanks for sharing your technique! 🙂
Oh D J….I think I love you!!! Pizza is my absolute favorite. I’m thinking mozz, tomato and basil!
—Reply posted by DJ on 11/4/2015
Ahhh …. a nice Tortilla Margarita! 🙂
i just finished eating this and it was very good. I used a La Tortilla Factory high fiber low carb whole wheat tortilla. I had a jar of no sugar added low fat vodka pasta sauce so used it. I did spray the tortilla both sides with olive oil spray and cook it first till crispy and brown then topped with sauce, cheese and pepperoni. Yum
I struggled for a long time trying to find a keto/low carb pizza crust that is even close to the real thing. Best thing I have tried yet? Almond flower crust. It’s cripsy. It really is yummy. It’s as close to real crust as you are gonna get. But it takes a lot of time to make. So, tortilla pizza is a good easy weeknight night option. Especially with the new uber low carb totilla options on the market.
Such a great recipe! Hubby and I made it tonight! So delicious! Did not use pepperoni but used mild sausage and bacon! Thank you!