Wow, it’s been a busy week. During weeks like this, I turn to recipes that are quick and easy to prepare. Recipes that I’ve prepared time and time again.
Homemade pizza is one of my favorites. It’s so easy to make, and is a great alternative to delivery and/or frozen pizza. And our favorite homemade pizza? Tortilla pizzas loaded with our favorite toppings.
Not only do I serve tortilla pizzas for dinner on busy nights, but my boys also love to create their own pizzas after school for a quick and healthy snack.
Pre-baking the tortillas makes them very sturdy – I love that we can literally pile the veggies on top. When paired with a big green salad, tortilla pizzas provide a light, healthy and delicious meal.
Get creative and pile on your favorite veggies: spinach, bell peppers, onion, mushrooms – the options are limitless.
These tortilla pizzas can take them all. Pizza night has never been so nutritious.
- Brown rice or sprouted grain tortilla
- Organic pizza sauce
- Your favorite pizza toppings
- Raw, organic mozzarella (or no cheese/vegan cheese if desired)
- Preheat oven to 450 degrees
- Place tortilla on a baking sheet and place in the oven for 3-4 minutes
- Remove from oven and add pizza sauce and desired toppings
- Return to oven and bake for 8-10 minutes
We love to pile on the veggies - our favorite combinations are mushrooms, bell peppers and red onion or spinach, mushrooms and fresh basil.
I also love making tortilla pizzas without cheese and adding a sprinkle of red pepper flakes for extra flavor.
Ezekiel sprouted grain tortillas work really well for a non-gluten free option, and their smaller sprouted grain tortillas are the perfect size for snacks.
Time saving tip: prepare an extra pizza, cut into slices and let cool; place in the refrigerator to send in lunch boxes the next day.