Thin Crust Pepperoni and Vegetable Tortilla Pizza
If you love thin crust pizza but hate the work that goes into making a scratch-made version at home, we've got you. This easy to make pizza uses a whole grain tortilla as a base for a thin and crispy crust that you can enjoy guilt-free, all without the hassle of stretching pizza dough.
The tortilla is topped with a roasted red pepper-infused pizza sauce, a variety of flavorful veggies, including red onion, green sweet peppers, and mushrooms, and mozzarella cheese for a traditional cheesy topping. Turkey pepperoni adds a meaty kick and boost of protein, but can also be substituted with any meat toppings you prefer.
Light, crisp, and ready in about 30 minutes, keep this recipe in your back pocket for late night snacks, quick weeknight dinners, or as a satisfying lunch option. You can satisfy those pizza cravings and feel good about it.
Ingredients for Thin Crust Pepperoni and Vegetable Pizza
The beauty of this pizza recipe is that you might already have everything you need on hand, not to mention that the pizzas can be ready to eat in just about 30 minutes. To make a thin crust pepperoni and vegetable pizza, you'll need:
- Chopped bottled roasted red sweet peppers: Adds a smoky, sweet flavor for additional complexity in the pizza sauce. You can also leave them out in a pinch.
- Pizza sauce: The classic saucy base of the pizza. Choose your favorite or use what you have on hand.
- Olive oil: To sauté the vegetables until tender.
- Vegetable toppings: Red onion, green sweet pepper, and mushrooms add a fresh, savory touch to the pizza, as well as a pop of color. Feel free to get creative and use any leftover veggies you have on hand, including spinach, broccoli florets, eggplant, zucchini, or cherry tomatoes, as well as fresh herbs, roasted garlic, and more.
- Whole grain tortillas: Serves as the base of the pizzas—a quicker (and healthier) alternative to traditional pizza dough.
- Cooked turkey pepperoni: Adds a classic smoky, salty pepperoni flavor, but with less fat than traditional pork-based pepperoni. You can also use cooked sausage, shredded chicken, plant-based proteins, or other types as desired.
- Shredded part-skim mozzarella cheese: For a gooey, cheesy topping. You can also use full-fat mozzarella if preferred.
Ingredients
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⅓ cup chopped bottled roasted red sweet peppers
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⅓ cup pizza sauce
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2 teaspoons olive oil
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½ cup sliced red onion
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½ cup chopped green sweet pepper (1 small)
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½ cup sliced fresh mushrooms
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2 (10-inch) whole grain tortillas
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16 thin slices cooked turkey pepperoni (about 1/4 cup)
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1 cup shredded part-skim mozzarella cheese (4 ounces)
Directions
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Preheat the Oven
Place a pizza stone on the lowest rack of the oven. Preheat oven to 450°F.
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Blend Pizza Sauce
In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.
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Sauté Vegetables
In a large skillet, heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.
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Assemble Pizzas
Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese.
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Bake
Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.
Test Kitchen Tip: To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.
How To Store and Reheat Leftover Tortilla Pizza
Refrigerate leftover pizza, tightly wrapped, for up to three days, or freeze for up to three months. Reheat in a preheated 350°F oven or covered on the stovetop until the cheese is bubbling.
Nutrition Facts (per serving)
| 253 | Calories |
| 11g | Fat |
| 24g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 253 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 4g | 20% |
| Cholesterol 25mg | 8% |
| Sodium 625mg | 27% |
| Total Carbohydrate 24g | 9% |
| Total Sugars 3g | |
| Protein 14g | 28% |
| Vitamin C 52mg | 58% |
| Calcium 272.6mg | 21% |
| Iron 2mg | 11% |
| Potassium 219mg | 5% |
| Folate, total 12.1mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.