California Tortilla Pizzas

California Tortilla Pizzas

Brent BeSaw 45

"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."

Ingredients 25 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
  3. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
  4. Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.
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Reviews 18

  1. 20 Ratings


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.


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's a keeper here in our house.


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.