Flour tortilla, pizza sauce, mozzarella, and pepperoni come together in this quick and crispy tortilla crusted pepperoni pizza—ready in 25 minutes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest with you—this tortilla crusted pepperoni pizza wasn’t born out of some grand recipe-testing session. Nope. It happened on a weeknight when I was tired, cranky, and dangerously close to ordering delivery. My husband was already poking around the pantry, my kid was chanting “piz-za, piz-za,” and I had… tortillas. That’s it. Tortillas, some sauce, and cheese that was on its last leg. Ever had one of those moments where you feel like MacGyver in the kitchen? That was me. And let me tell you—when that first tortilla pizza slid out of the skillet, crispy edges and all, it felt like I’d unlocked a cheat code to life. Now it’s one of those recipes I pull out on busy nights, or honestly, just when I want pizza without the guilt of waiting 45 minutes for delivery.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Tortilla Crusted Pepperoni Pizza Recipe?
This tortilla crusted pepperoni pizza isn’t trying to be fancy, and maybe that’s why I love it so much. It’s quick, it’s cheap, and it’s fun. You can literally throw it together while your show is loading. The tortilla crisps up like the thin-crust pizzas from those corner pizza joints—you know, the kind where you fold the slice and hope the cheese doesn’t slide off onto your lap. It’s also endlessly customizable. Don’t like pepperoni? Cool, toss on whatever you’ve got. Do you see why I’m obsessed?
Ingredient Notes:
When you’ve only got five ingredients, every one of them matters. Here’s my take:
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Flour Tortilla – This is your crust, your canvas, your golden brown hero. Not thick and bready, but light and crispy, like pizza’s laid-back cousin.
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Olive Oil – Just a little keeps the tortilla from tasting like cardboard. Also adds a nice crunch.
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Pizza Sauce – Store-bought, homemade, heck even leftover spaghetti sauce in a pinch. I’ve done it, and it works.
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Mozzarella Cheese – Shredded is easiest, but if you’ve only got chunks, just tear it up rustic-style.
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Pepperoni – The classic. The one topping you don’t have to sell to anyone. Salty, greasy, perfect.
How To Make Tortilla Crusted Pepperoni Pizza?
Let’s make this together—because if you can flip a quesadilla, you can totally nail this pizza.
Step 1 – Warm the skillet.
Drizzle in olive oil and get it hot, but not “smoke detector goes off” hot. Medium heat is your sweet spot.
Step 2 – Tortilla down, sauce on.
Lay your tortilla flat and spread the pizza sauce to the edges. I like mine saucy, but if you hate soggy bottoms (looking at you, Paul Hollywood fans), keep it light.
Step 3 – Cheese glue.
Sprinkle mozzarella across the sauce. This first layer keeps your toppings from sliding off like a kid on a slip ‘n slide.
Step 4 – Pepperoni parade.
Layer them however you want. I’ve seen people make smiley faces, but me? I’m a “cover every inch like it’s wallpaper” person.
Step 5 – More cheese (because obviously).
A little more mozzarella on top. If you stop at one layer of cheese, I just… can’t relate.
Step 6 – Lid on, magic happens.
Cover the skillet for 2 minutes. That’s it. Cheese melts, tortilla crisps, and your kitchen suddenly smells like the inside of a pizzeria.
Step 7 – Slide and slice.
Gently slide it out onto a plate, slice it up, and if you’re feeling fancy, sprinkle parsley on top. I usually skip the parsley and go straight for the eat-with-my-hands approach.
Storage Options:
Here’s the truth: you probably won’t have leftovers. But if you do, they’ll keep in the fridge for about 2 days. Don’t microwave unless you like limp pizza (we’re still friends if you do, but I’ll quietly judge). Best way? Toss it back in the skillet for a couple of minutes and let that tortilla crisp back up.
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Variations and Substitutions:
This tortilla crusted pepperoni pizza is practically begging you to put your spin on it.
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Cheese Swap – Cheddar, provolone, parmesan… use whatever you’ve got.
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Veggie Mode – Peppers, mushrooms, onions, olives. Or all of the above.
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Spicy Kick – Red pepper flakes, jalapeños, even a drizzle of hot honey if you’re trendy like that.
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Different Proteins – Ham, sausage, leftover chicken, or even bacon bits if you’re living your best life.
What to Serve with Tortilla Crusted Pepperoni Pizza?
You don’t really need sides, but if you’re making it a full-on pizza night:
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Green Salad – Pretend you’re balancing things out.
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Garlic Breadsticks – Carbs on carbs = happiness.
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Marinara Dip – Because that crispy edge deserves dunking.
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Cold Drinks – Soda for the kids, beer for the adults. Or switch it up—sparkling water with lemon feels oddly fancy.
Frequently Asked Questions:
Can I bake this instead of skillet cooking?
Sure thing! Bake at 400°F for about 7–8 minutes. It’s not the same skillet crunch, but it still works.
Can I use corn tortillas?
Yes, but they’re smaller and a bit more fragile. More like personal snack pizzas (which honestly sounds amazing).
How do I keep the tortilla from burning?
Medium heat and your full attention. This isn’t the time to wander off and fold laundry. Two minutes can be the difference between “crispy” and “oops.”
And that’s it—my tortilla crusted pepperoni pizza recipe. It’s quick, it’s crunchy, and it feels like one of those “why didn’t I think of this sooner?” meals. So tell me—are you trying this tonight, or saving it for your next late-night snack attack?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tortilla Crusted Pepperoni Pizza
Ingredients
- 1 Flour tortilla
- 1 teaspoon Olive oil
- 3 tablespoons Pizza sauce
- 3 ounces Pepperoni slices
- ¼ to ½ cup Shredded mozzarella cheese
Instructions
Prepare the skillet
- Heat a skillet over medium heat and add the olive oil, ensuring the base of the pan is lightly coated.
Form the base
- Place one flour tortilla in the skillet. Evenly spread the pizza sauce across the entire surface of the tortilla.
First layer of cheese
- Sprinkle a light layer of shredded mozzarella over the sauce. This helps anchor the toppings.
Add pepperoni
- Arrange the pepperoni slices across the layer of cheese, distributing them evenly.
Second layer of cheese
- Add an additional light sprinkle of shredded mozzarella on top of the pepperoni.
Melt the cheese
- Cover the skillet with a lid and allow the pizza to cook for approximately 2 minutes, or until the cheese has fully melted.
Transfer to plate
- Carefully remove the lid and tilt the skillet to slide the pizza onto a serving plate.
Slice and serve
- Use a pizza cutter to divide into slices. Garnish with fresh parsley if desired and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
