Pizza night! But make it 10x easier by using store-bought whole grain tortillas! You can really have fun with these by choosing your own toppings. Add pepperoni or cooked sausage for some protein. Use pesto instead of marinara or goat cheese instead of mozzarella.
Ingredient Highlight
Canned tomatoes! While we often think that the freshest produce is the most nutritious, think again! Canned tomatoes actually have a much higher concentration of nutrients like calcium, iron, and lycopene (the superstar antioxidant found in tomatoes).
PRO TIP: whole peeled canned tomatoes are the least processed and purest form of canned tomatoes. They’re all I use when I make tomato sauce. Diced tomatoes have calcium chloride added to them so that the chunks don’t break down, adding a flavor and texture that I find unpleasant!
Servings 4 People
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 6-8 cups finely chopped or thinly sliced veggies
- 2 tbsp olive oil
- ½ tsp kosher salt.
- 4-8 regular sized whole wheat tortillas
- Olive oil, for brushing the tortillas
- 1 ½ cups marinara sauce
- 2 cups shredded mozzarella cheese
- My favorite combo is broccoli + fennel, but you could use any finely chopped veg you like on your pizza.
- You could also use homemade or store bought pesto.
- Note: lightly coating the tortillas in oil and “par-baking” them helps ensure they don’t get soggy. Don’t bake for too long before adding your toppings or they will turn into a giant tortilla chip!
Pizza topping ideas:
- Fig & pig: pesto, mozzarella, prosciutto, dollops of fig jam
- Hot honey: marinara, cheese, pepperoni, pickled jalapenos, honey drizzle
- Meatball: marinara, dollops of ricotta cheese and chop up meatballs
- Cheesy mushroom: marinara or pesto, cooked mushrooms, fontina, pecorino
- Brocc cheddar: marinara, cheddar, roasted broccoli, parmesan
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment. Add veggies, oil, and salt to the baking sheet and toss to coat. Bake for 15 minutes, or until cooked through and charred in spots. Transfer to a bowl and reduce the oven temperature to 425F.
- On the same baking sheet lined with the same parchment, add 2 tortillas and brush one side very lightly with olive oil. Bake for 2-3 minutes, or until it’s very lightly golden (barely, we don’t want the whole thing to turn into a chip!). Remove and top each tortilla with about 3 tablespoons, ½ cup cheese, and veggies. Bake for 5-10 minutes, or until the cheese is melted and the edges of the tortilla are golden brown and bubbly.
- Repeat with remaining tortillas. To speed things up, you could use two sheet pans.
Items you can prep ahead (optional)
- Finely chop 6-8 cups veggies
- Roast your chopped veggies
- Grate 2 cups cheese
Substitutions:
- To make vegan, use a vegan cheese substitute or skip the cheese all together.
- To make gluten-free, use my favorite Siete Cassava Tortillas.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- To reheat already made pizzas, pop them in a 300F oven until the cheese is melted and edges crisp up again. You could also just microwave them, but they won’t be as crispy.
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