These Tortilla Pizzas with Roasted Vegetables are great for an easy lunch or dinner. They’re customizable, so everyone can make their own.
We love pizza, and these Mini Tortilla Pizzas are perfect for an easy pizza night! People can help make their own pizza and add as many roasted veggies as they like. The veggies take some time in the oven, but these pizzas are so easy to assemble once they’re done!
Best Kind Of Tortillas To Use For A Tortilla Pizza
Tortilla Pizzas are pizzas that are made with a tortilla instead of a regular pizza crust. They’re very easy to make, but the tortilla you use makes a difference!
I used Mission brand mini street taco flour tortillas for these Mini Tortilla Pizzas. I love them because they’re small and can make single-serving-sized pizzas. They’re a bit thicker than a regular tortilla and get nice and crispy in the oven. You can cut them into slices or enjoy them whole.
Mini Tortilla Pizza Ingredients
- Tortillas – As I said above, I really love to make these mini tortilla pizzas with Mission brand street taco flour tortillas. They’re nice and thick and the perfect size for a single-serve pizza. They get brown and crispy in the oven, which keeps them from getting soggy. Large flour tortillas will work well, too; the thicker they are, the better.
- Marinara Sauce – I love using Roa’s Homemade Sauce because I find it to be really flavorful and makes the pizza taste so good. I used the roasted garlic flavor for these mini tortilla pizzas, which was great!
- Mozzarella Cheese – Mozzarella cheese is classic pizza cheese, and it works great, but you can use any kind of cheese you like. Vegan cheese would be great, too.
- Pesto – I had some vegan kale pesto from Trader Joe’s in the refrigerator, so I threw some on top, and it went great with the roasted vegetables. The pesto is totally optional, but I recommend it!
- Roasted Vegetables – I used zucchini, yellow squash, onion, and red and green bell peppers for the roasted vegetables. These are usually my go-to choices for roasted vegetables, but you can easily customize this recipe based on your preferences. I roast the vegetables with olive oil, salt, and pepper, but you can add any extra spices you like. Garlic powder or dried oregano are also great.
How To Make Tortilla Pizzas
Tortilla pizzas are so easy to make!
- Start by roasting your vegetables. Preheat oven to 425 degrees F. Dice up all your vegetables into small, bite-size pieces around the same size. Add the vegetables to a large sheet pan, drizzle with olive oil, and season with salt and pepper. Use your hands to toss everything together and ensure all the veggies are oil-coated. Spread vegetables out in a single layer and bake in the oven until they’re tender and caramelized, about 30 minutes.
- Lay the tortillas out on a large sheet pan and spread a couple of Tablespoons of marinara sauce on them. Next, add a big spoonful of the roasted vegetables and top with shredded cheese and a few spoonfuls of pesto sauce.
- Place tortilla pizzas in the oven and bake until cheese is melted, about 10 minutes. Remove from the oven, let cool for a few minutes, and enjoy!
Recipe Frequently Asked Questions
- Are these tortilla pizzas gluten-free? No, but you can make them gluten-free by using gluten-free tortillas. They may not crisp up as much as these mini flour tortillas, but they will still taste good!
- Is this recipe vegan? No, but you can easily make it vegan by using vegan cheese or omitting the cheese.
- Can I make these ahead of time and freeze them? Yes, I recommend preparing the recipe until the step wherein you place them in the oven; at that point, put them in the freezer in a single layer until frozen. Then, you can store them stacked in a freezer bag or freezer-friendly container for up to six months. You can bake them from frozen at 425 degrees for about 25 minutes.
- Can I use different vegetables than the recipe calls for? Of course, you can use any kind of vegetables you like!
- How long will the leftovers keep in the refrigerator? Store them in an airtight container, and they will stay fresh for about four days. Reheat in the oven or in the microwave for maximum crispness.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Fun Vegetarian Pizza Recipes?
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Vegetarian Chili Cornbread Pizza
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Tortilla Pizzas with Roasted Vegetables
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegetarian
Description
These Mini Tortilla Pizzas are great topped with roasted vegetables and pesto! They’re perfect for a last minute pizza craving!
Ingredients
Scale
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium sized zucchini, diced
- 1 medium sized yellow summer squash, diced
- 1/2 red onion, diced
- 1–2 tablespoons olive oil
- Salt and black pepper
- 8–10 mini flour tortillas, I like to use Mission brand street taco flour tortillas
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded cheese
- 1/2 cup prepared pesto, optional
Instructions
- Start by roasting your vegetables. Pre-heat oven to 425 degrees F. Dice up all your vegetables into small, bite size pieces. You just want to make sure they’re all around the same size. Add the vegetables to a large sheet pan and drizzle with olive oil and season with salt and pepper. Use your hands to toss everything together and make sure all the veggies are coated with oil. Spread vegetables out in a single layer and bake in the oven until they’re tender and caramelized, about 30 minutes.
- Lay the tortillas out on a large sheet pan and spread a couple of tablespoons of marinara sauce on them. Next, add a big spoonful of the roasted vegetables and top with shredded cheese and a few spoonfuls of pesto sauce.
- Place tortilla pizzas in the 425 degree oven and bake until cheese is melted, about 10 minutes. Remove from the oven, let cool a few minutes and enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: American
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