Name: Easy Vegan Tortilla Pizza
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 tortilla (gluten free, if desired); 3-4 tablespoon Pumpkin Seed Pesto (or your favorite pesto); 3-4 mushrooms (sliced); 4-5 cherry tomatoes (halved); a few thin slices of red onion

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A quick and easy lunch, dinner, or even appetizer or snack. Super versatile. Make just one or make several. This vegan tortilla pizza is done in about 20 minutes.

Two tortilla pizzas with pesto, cherry tomatoes, mushrooms, and red onion next to a small glass jar of pesto.

This vegan Tortilla Pizza recipe is so quick and easy. In 20 minutes or less, you can be enjoying a delicious slice (or 4!). Easy to customize, too!

Close up of a tortilla pizza with mushrooms, tomatoes, red onions, and basil.

Choose your Toppings

Much like My Favorite Avocado Toast, this Tortilla Pizza is more of a method than a recipe. You can certainly load it up with your favorite pizza toppings – vegan cheese, marinara sauce, bell peppers, spinach, vegan sausage, artichokes, broccoli, etc. MY favorite way top off these super easy vegan pizzas is with my delicious, lemony Pumpkin Seed Pesto followed by thinly sliced mushrooms, slivers of red onion, halved cherry tomatoes, and a chiffonade of basil. It’s a flavor explosion all on a crunchy pizza crust – perfection!

You might remember a similar pairing with my Game Day Vegan Pizza Bites (one of my very favorite party appetizers!). <- Those pizza bites, though, take a little extra time because you have to cut the crust into little rounds and then press them into a mini muffin tin and bake. For weeknight meal purposes, I don’t have time for that! That’s where these Tortilla Pizzas come in.

Two Vegan Tortilla Pizzas, on a wooden cutting board, topped with tomatoes, onion, mushrooms, and pesto.

Thin and Crispy

I might live in the Chicagoland area, where deep dish pizza reigns supreme, but I’m a thin and crispy pizza lover through and through. When I was little, my Dad was the master pizza maker in our house. Truth be told, it was a mix from a box, but he knew just how to stretch it out to make it ultra thin, almost see-through, without breaking it.

I have fond memories of that pizza crust! But, even easier than a boxed mix, is a package of tortillas! It doesn’t get much thinner than that and they bake up super crispy in under 10 minutes. It’s the perfect base for my Vegan Pesto Pizza!

Easy Vegan Pesto Tortilla Pizza sliced into 4 slices. Small glass jar of pesto with a metal spoon in it behind.

More vegan weeknight meals

I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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Easy Vegan Tortilla Pizza

Super easy, thin and crispy, Vegan Tortilla Pizzas. Ready in 20 minutes! Perfect for a fast weeknight dinner, party appetizers, or a quick snack. Feel free to use your favorite pizza toppings.This recipe is for 1, but is easily doubled, tripled, quadrupled, etc.

5 from 1 vote

Print Rate

Course: Appetizers and Light Bites, Entrées, Snacks

Cuisine: American

Diet: Vegan

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: serving

Calories: 239kcal

Author: Jenn Sebestyen

Recommended Equipment

▢
Pizza stone

Ingredients

▢ 1 tortilla gluten free, if desired
▢ 3-4 tablespoon Pumpkin Seed Pesto or your favorite pesto
▢ 3-4 mushrooms sliced
▢ 4-5 cherry tomatoes halved
▢ a few thin slices of red onion

Instructions

Place a pizza stone in the oven and preheat to 375°F.
Spread the pesto onto the tortilla, leaving a small border around the edges.
Sprinkle on the remaining ingredients.
Carefully transfer the pizza to the pizza stone in the oven and bake for 8 to 10 minutes until the tortilla is crispy.
Slice and enjoy!

Notes

~ If you don’t have a pizza stone, you can use a baking sheet, but the bottom of the tortilla may not get as crispy.

Nutrition

Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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Comments

Sarah says

January 25, 2017 at 12:56 am

I’m a thin crust pizza girl too! I love making tortilla pizzas because they are so quick and easy!

- Jenn S. says
  
  January 25, 2017 at 7:24 am
  
  Thanks, Sarah! Thin & Crispy rules!
  
Amy Katz from Veggies Save The Day says

January 19, 2017 at 10:19 pm

I used to make pizza out of corn tortillas all the time, but I forgot about it until I saw your post! I definitely need to make some again!

- Jenn S. says
  
  January 20, 2017 at 8:00 am
  
  We did French bread pizzas all the time when I was growing up. Also an awesome way to get that pizza goodness into your mouth! 🙂 Thanks, Any!
  
Mel says

January 19, 2017 at 1:00 am

This looks so good! Really fresh and tasty with great textures. Perfect for lunch!

- Jenn S. says
  
  January 19, 2017 at 7:36 am
  
  Thanks, Mel!
  
Sarah says

January 18, 2017 at 6:37 pm

So quick and easy and I love all the veggies you packed on it. I think mine would be so loaded it would cave. LOL

- Jenn S. says
  
  January 19, 2017 at 7:20 am
  
  HaHa! Yes, there is a fine line between loading it up for flavor and loading it up too much that it breaks when you pick it up. LOL!! Either way – delicious!
  
Megan says

January 18, 2017 at 5:17 pm

I LOVE tortilla pizzas! It is such a great idea and much easier than making dough! It’s a great alternative to traditional pizza! Can’t wait to try yours out !

- Jenn S. says
  
  January 19, 2017 at 7:18 am
  
  Yes, so much easier than making dough! Thanks, Megan!
  
Alisa Fleming says

January 18, 2017 at 12:22 am

I remember making tortilla pizzas as a kid! This version looks waaaay better though!

- Jenn S. says
  
  January 18, 2017 at 9:37 am
  
  Lucky kid! I don’t think we ever did tortilla pizzas as kids, but I do remember French Bread pizza quite often. Loved those too! 🙂

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