When I first read about this concept on Serious Eats last week, I about lost my mind. However, I do admit I’m a sucker for tortillas. I’m so into them they’re about the only wheat I consume on a regular basis. Even pasta went but tortillas…I can’t. I have to have them. They had me at tortillas. The idea of using them as a cheap, easy, reasonably healthy pizza crust gave me life. I splurged on Mission’s pricey but fiber-iffic Carb Balance Tortillas this time, but any burrito size tortilla would work.
Serious Eats’ version hinges on being able to cook your tortilla pizza in a cast iron skillet. I hope this doesn’t blow your concept of me (I’m pretty sure it won’t), but I don’t own a cast iron skillet. I actually considered running out and getting one just to cook a tortilla pizza in it, but I was desperate for immediate gratification so I came up with a great alternative: a 9″ springform pan. If you don’t have either, jam it into anything you have that’s oven-safe and about 9″ in diameter and I think you’ll be ok.
I don’t do jarred tomato and pizza sauces because sodium, so I made my own quick and easy sauce with canned salt-free tomatoes and tomato paste. Add some garlic, olive oil, Italian seasoning and there it is: thick, rich and delicious. I do add a little salt, but controlling how much goes in there makes a huge difference.
I knew I had to top this epic pizza right, so I went with peppers, onions and my all-time favorite, mushrooms. They add that perfect bit of savory umami to everything they grace and to my palate do meat’s job only way better. They’re also a lot cheaper than meat, fat and cholesterol free, full of mysterious antioxidants and you can literally eat bags of them for almost no calories. And they’re so cute!
Here’s my final tortilla crust pizza (there were three attempts that night to get it juuust right), in all its crisp, sliceable, thin-but-sturdy glory. I like to go nuts with healthy toppings so I don’t need a ton of cheese for a fabulous pizza experience. Tortilla crust is actually able to handle the ridiculous amount of toppings I consider appropriate! Impressive.
Eat Healthy Eat Happy
This recipe makes two 9 tortilla crust pizzas with all the fixins.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/4 tsp Italian seasoning
- pinch red pepper flakes
- half a 6 oz. can salt free tomato paste
- half a 14.5 oz. can petite diced salt free tomatoes
- 1/4 tsp salt
- 2 burrito-size tortillas
- non stick cooking spray
- 1 Tbs olive oil
- 1/2 red pepper, sliced thin
- 1/2 onion, sliced thin
- 2 c chopped mushrooms
- 1/2 c + 4 Tbs your favorite shredded cheese
- Heat the oven to 475. Coat the inside of a shallow 9 ovenproof container with non stick spray. Press a burrito inside so the edges form a little crust-like ridge around the outside. Bake for 5 minutes, then set aside.
- To make the sauce, combine the olive oil, garlic, Italian seasoning and red pepper flakes in a small saucepan. Saute on medium heat 3-4 minutes. Stir in the paste, diced tomatoes and salt. Simmer on low, stirring occasionally.
- Combine the olive oil, peppers and onions over medium heat and saute 2-3 minutes. Add the mushrooms and saute about 5 minutes.
- Spread half the sauce on the tortilla and sprinkle on 1/4 c cheese. Cover with half the pepper/onion/mushroom mixture and top with about 2 more tablespoons of cheese. Bake for 10 minutes. Let pizza cool slightly before removing from pan. Repeat with remaining ingredients.
Per serving, about 198g: 251 calories (98 calories from fat); 10.9g fat (17%)(0g trans); 11mg cholesterol (4%); 428mg sodium (18%); 26.0g carbohydrates (9%); 12.6g fiber (51%); 12.6g protein; Vitamin A 26%; Calcium 21%; Vitamin C 58%; Iron 12%; Potassium 5%