Why You’ll Love This Recipe
I love how fast and satisfying these pizzas are. They’re ready in about 10 minutes, require minimal prep, and give me that classic pizza taste without the guilt. The tortillas crisp up beautifully in the oven, creating a thin, crunchy base that pairs well with any topping I choose. Whether I’m cooking for myself or for family, this recipe is a go-to when I want something quick, delicious, and low in carbs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 low carb tortilla wraps
1 cup pizza sauce
1 tablespoon Italian seasoning
1 cup shredded mozzarella cheese
Toppings of choice (pepperoni, mushrooms, bell peppers, olives, etc.)
Directions
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I preheat my oven to 400°F (200°C).
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I place the tortilla wraps on a parchment-lined baking sheet, giving each enough space to crisp up.
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I spread a thin layer of pizza sauce over each tortilla, leaving a small border for that crispy edge.
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I sprinkle Italian seasoning evenly across the sauce.
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I top each pizza with shredded mozzarella cheese, making sure to cover the surface generously.
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I add whatever toppings I’m craving—pepperoni, mushrooms, olives, you name it.
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I bake the pizzas in the preheated oven for 8–10 minutes, or until the cheese is bubbly and golden and the tortilla edges are crisp.
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I let them cool slightly before slicing and serving.
Servings and timing
This recipe makes 4 personal-sized pizzas.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
When I want a spicy kick, I add red pepper flakes or drizzle hot sauce on top before baking. For a white pizza version, I skip the red sauce and use a base of garlic-infused olive oil, then top with ricotta, spinach, and mozzarella. If I’m going vegetarian, I load the tortillas with roasted veggies like zucchini, sun-dried tomatoes, and bell peppers. The beauty of this recipe is how customizable it is—I just use what I have on hand and make it my own.
Storage/reheating
These pizzas are best served fresh out of the oven when the tortillas are still crisp. But if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I use a skillet over medium heat or pop them back in the oven for a few minutes to bring back the crisp texture—microwaving tends to make them soggy, so I avoid that when I can.
FAQs
Can I make these ahead of time?
I usually prep the ingredients ahead, but I don’t assemble or bake them until just before eating. The tortillas can get soggy if they sit with sauce too long.
What kind of tortillas work best?
I use low carb tortillas with a sturdy texture so they crisp up nicely. Thin tortillas work best for a crispy base.
Can I make these in an air fryer?
Yes, I often make them in the air fryer at 375°F for about 5–6 minutes. They come out extra crispy and perfect for single servings.
How do I prevent the tortillas from getting soggy?
I keep the sauce layer thin and avoid using too many watery toppings. Baking on parchment also helps keep the bottom crisp.
What’s a good dairy-free version?
I use a dairy-free cheese alternative and opt for olive oil or pesto as a base instead of traditional pizza sauce.
Conclusion
These low carb tortilla pizzas are everything I need in a quick, customizable, and satisfying meal. Whether I’m craving something cheesy, spicy, veggie-packed, or even a little indulgent, this recipe adapts easily. It’s no wonder I’ve made it more than once in the same week—it’s that good, and that easy.
Print
Low Carb Tortilla Pizzas
- Total Time: 15 minutes
- Yield: 4 servings
Description
These low carb tortilla pizzas are quick, crispy, and delicious. Perfect for a light dinner or snack, with all the flavors of classic pizza without the carbs.
Ingredients
4 low carb tortilla wraps
1 cup pizza sauce
1 tablespoon Italian seasoning
1 cup shredded mozzarella cheese
Toppings of choice (e.g., pepperoni, mushrooms, bell peppers, olives, spinach, etc.)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange tortilla wraps on the prepared baking sheet in a single layer.
Spread a thin layer of pizza sauce over each tortilla, leaving a small border around the edges.
Sprinkle Italian seasoning evenly over the sauce.
Top each tortilla with shredded mozzarella and your favorite toppings.
Bake for 8–10 minutes, or until cheese is melted and bubbly and tortilla edges are golden brown.
Cool & Serve: Remove from oven, let cool slightly, slice, and enjoy!
Notes
Add red pepper flakes or hot sauce to the sauce for a spicy version.
For a white pizza, use garlic olive oil instead of tomato sauce and top with ricotta and spinach.
Make it vegetarian with toppings like sun-dried tomatoes, zucchini, mushrooms, or artichokes.
Use mini tortillas to make fun personal pizzas or party-friendly appetizers.
Pizzas are best enjoyed fresh, but leftovers can be reheated in the oven or air fryer for crispiness.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Category: Dinner, Snack
- Method: Baking
- Cuisine: American, Low Carb
