Vegetable Tortilla Pizza

By Sara Nicole Ansari, R.D.


1 100% whole wheat tortilla (6 inch)
Smear of extra virgin olive oil or pesto
⅓ cup each, chopped (adds up to 1 cup): red onion, mushroom, bell pepper
1 large handful spinach or kale, chopped
1 oz part-skim mozzarella cheese or goat cheese
Sprinkle of Parmesan cheese (optional)
¼ tsp dried basil, oregano, or Italian seasoning
⅛ tsp red pepper flakes (optional)


1. Lay tortilla on a plate and brush with olive oil or smear with pesto.
2. Wash and chop all vegetables.
3. Evenly sprinkle vegetables and mozzarella or goat cheese on the tortilla.
4. Sprinkle with basil, oregano or Italian seasoning and Parmesan cheese (optional).
5. Place directly on the oven rack if a crispier crust is desired or on a baking sheet for a softer crust.
6. Bake at 400F degrees for about 5-7 minutes, until cheese is melted and crust is desired crispness.
7. May cook in a toaster oven for faster cooking time.
8. Cut into eighths or quarters and serve immediately.
9. May make extra ahead of time and refrigerate until ready to heat in the oven or toaster oven and serve.