Easy Tortilla Pizzas

tortilla pizzas
Mini street taco size tortillas, veggie meatballs, & your favorite veggie toppings make these tortilla pizzas incredibly easy to put together.

Lunch can be a pain.

For me, dinner and breakfast are easy; I’m prepared for them.  But lunch just kind of sneaks up on you.

tortilla pizzas

Maybe I shouldn’t admit this, but I usually snack through lunch.

This works just fine until the weekend, or an elongated school break.  With the whole family home, I’m reminded that lunch is a meal most normal people don’t forget to eat, and aren’t too lazy to just snack through.

That’s where these Easy Tortilla Pizzas come in.

Tortilla Pizzas: The Lunch Solution

My daughter and husband both had a few weeks off for Christmas break.  I foolishly hadn’t thought ahead about the lunch situation, so when lunchtime hit and everyone was hungry, I had to get creative.

Once again, mini street taco tortillas proved my saving grace.  

We also had marinara and some traditional—and not so traditional—pizza toppings.  So tortilla pizzas were born.  They were such a hit, we’ve enjoyed them regularly for lunch and dinner ever since.

tortilla pizzas

Use my recipe as a base: if you don’t have sweet mini peppers, olives, tomatoes, veggie meatballs, or curly fries/French fries, get creative with the ingredients you do have on hand.  As long as you’ve got the mini street taco size tortillas, you really can’t go wrong.  You could even do pesto instead of red sauce.

Make These Tortilla Pizzas!

Make my Easy Tortilla Pizzas next time you find yourself in a lunch debacle situation.  I’m sure they’ll become the go-to—and requested—lunch they are for my family.

A Few Things!

The back of a spoon works great for spreading marinara or pizza sauce onto the tortilla, but if you want to make the job super easy, use an offset spatula.  Here’s my favorite set on Amazon [aff. link].  I use the smallest spatula in the set for these tortilla pizzas.

And if you’re like me and enjoy adding a bit more flavor to your dishes with a finishing salt, try fleur de sel [aff. link].  Sprinkling these pizzas with a dash of fleur de sel after baking amplifies all the flavors.  You’ll be amazed at the difference this seemingly small step makes with so many dishes.

Finally, these pizzas are vegetarian.  Make them gluten-free by using corn tortillas, or make them vegan by using a vegan cheese.  I prefer using slices of Miyoko’s Classic Fresh Italian Style Vegan Mozzarella Cheese.

tortilla pizzas
5 from 1 vote

Easy Tortilla Pizzas

Mini street taco size tortillas, veggie meatballs, & your favorite veggie toppings make these tortilla pizzas incredibly easy to pull together.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings: 12 pizzas
Print Recipe


For the pizzas:

  • 12 tortillas, mini street taco size (corn, flour, or a combination of the two)

For the toppings:

  • 1 cup pizza sauce or marinara
  • 2 cups Mozzarella or Colby Jack cheese, freshly grated (use vegan cheese to keep these pizzas vegan; I prefer using slices of Miyoko's Classic Fresh Italian Style Vegan Mozzarella Cheese)
  • 1 cup sweet mini peppers, thinly sliced
  • cup olives, sliced (I use Manzanilla olives, but use whatever you’ve got)
  • 6 veggie meatballs, microwaved and crumbled (I use Trader Joe’s Meatless Meatballs)
  • 1 cup curly fries or French fries, microwaved and torn to 1 inch pieces
  • ¾ cup cherry tomatoes, thinly sliced
  • Green onion, for garnish


Prepare your ingredients

  • Preheat the oven to 375 degrees.
  • If you haven’t already, slices your veggies, grate your cheese, and microwave the veggie meatballs and fries.

Microwave the veggie meatballs and fries

  • Simply put the veggie meatballs and fries together in a microwave safe bowl. (I prefer using curly fries, but regular French fries work great, too.)
  • Cover the bowl with a plastic Tupperware lid, leaving a slight gap to let steam escape, and microwave for 30 seconds-1 minute, until both the veggie meatballs and fries are warmed through.
  • Don’t worry if they’re a little soggy, the oven will crisp the meatballs and fries up during baking.
  • Once everything has cooled, gently crumble the veggie meatballs up into small pieces, and break the fries apart into 1 inch pieces. Set aside.

Compile the pizzas

  • Line two baking sheets with foil, and spray the foil with cooking spray.
  • Place the tortillas on the baking sheets. I usually fit about six tortillas on each baking sheet. (If you only have one baking sheet, just bake the tortilla pizzas in two batches.)
  • Using the back of a spoon or an offset spatula, spread about 1 Tbsp of pizza sauce/marinara on each tortilla.
  • Now sprinkle about 3 Tbsp of cheese on top of each pizza.
  • Next, top each pizza with 3 pepper slices, 3-4 olive slices, and 3 tomato slices.
  • Now sprinkle your desired amount of the crumbled veggie meatball onto each pizza, followed by 3-4, 1 inch pieces of the fries.

Bake the tortilla pizzas

  • Bake the tortilla pizzas at 375 degrees for 10-12 minutes, until the tortillas are crisp on the edges and the cheese is slightly browned.

Serve and enjoy!


These pizzas are vegetarian.
These pizzas are vegan if you use vegan cheese. I prefer using slices of Miyoko's Classic Fresh Italian Style Vegan Mozzarella Cheese.
These pizzas are gluten-free if you use gluten-free fries and corn tortillas.
Make these pizzas a meal with my Kale Salad with Creamy Cilantro Dressing.
© Copyright 2024 Vanguard of Hollywood

2 Responses

  1. 5 stars
    French fries on pizza!? Now why have I not thought of this idea yet?? Genius! I agree with you about lunch. During the cold winter months, we often make a batch of soup on Sunday and that gets us through most of the week for lunches. But I’m thinking these tortilla pizzas need to make an appearance soon. I love the creative toppings here – nice and easy, but still tasty!!

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