Tortilla Pizza Minis – great for a quick bite!

These mini tortilla pizzas are a super quick lunch that comes together fast and always hits. Simple ingredients, crispy edges, and ready in minutes.

My family loves pizza, but I don’t always have time to make it from scratch. This is my go-to when we need something easy that still feels fun.

With short lunch breaks (and kids needing supervision), I need something I can throw together fast. These are ready to go in no time and actually get eaten. They’re perfect for lunch, after school snacks, or anytime you need a quick win. And the best part? Everyone can make their own with whatever toppings they want.

I just set out a muffin pan and a bunch of toppings and let them build their own. Somehow, that makes them way more excited to eat.

No tortillas? No worries! Make your own flour tortillas and keep a batch in the freezer!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• You can prep ahead for lunch. Cut the tortillas out and prep the other ingredients ready to go at lunchtime. A great idea is to make and bake them ahead and just reheat them in the oven or toaster oven.
• A quick and easy recipe that you can pull together on a whim.
• Small ingredient list. Nothing fancy, just food you probably already have on hand.

Need another idea? Turkey Club Wraps (with Bacon) – delicious and easy to make. They’re the perfect take-along when heading out and about.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Get prepped. Preheat oven to 425°F. Using a biscuit cutter or a clean and empty can, cut out rounds of flour tortillas. Place them in a lightly greased muffin pan. You don’t want them to line the entire pan (they become pie-like), just go up the sides slightly.

Add your toppings. Add your sauce, be it marinara, pesto or alfredo. Add cheese (I like mozzarella cheese, as well as parmesan and pepper jack depending on the day). Add your favorite toppings.

Bake and eat. Bake in the preheated oven for 10-12 minutes (or until the edges get brown and the cheese is melted and bubbly). Remove from the oven, and cool slightly. Devour.

More recipes to love

• Prosciutto Arugula Flatbread Pizza Simple ingredients, with big flavors – this is one you’ll want to make a lot of!
• Homemade Tomato Soup made from scratch, this easy soup recipe can be made from pantry staples, and FAST! Serve with grilled cheese sandwiches for dipping, and make your whole family smile.
• Turkey Pinwheels from Self Proclaimed Foodie. Made with with a special cream cheese spread, arugula, & tomato.

5 from 1 vote

Mini Tortilla Pizzas – easy lunch or snack!

Author Kylee Ayotte

Servings 15 mini pizzas

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

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A super simple lunch, that is so fast to assemble and cook! These mini tortilla pizza snacks are a hit with the whole family!

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Ingredients

 

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• ▢ 5 soft taco sized tortillas any size will do, but the quantity needed will vary depending on size
• ▢ 1/2 cup pizza sauce can use pesto or alfredo sauce
• ▢ 1 cup mozzarella cheese grated
• ▢ 1 cup mini pepperoni (other toppings see notes)

Instructions

• Preheat oven to 425°F.
• Cut out rounds of 5 soft taco sized tortillas, and place them in a lightly greased muffin pan. You don't want them to line the entire pan (they become pie-like), just go up the sides slightly.
  5 soft taco sized tortillas
• Divide the 1/2 cup pizza sauce, 1 cup mozzarella cheese and 1 cup mini pepperoni between the tortilla rounds.
  1/2 cup pizza sauce, 1 cup mozzarella cheese, 1 cup mini pepperoni
• Bake in the preheated oven for 10-12 minutes (or until the edges get brown and the cheese bubbles)
• Cool slightly.
• Devour.

Notes

What to do with leftovers

If you HAVE leftovers, store them in a sealed container in the refrigerator. Reheat in the oven until crispy and bubbly. This recipe can also be frozen!

The Crusts

I cut them out using a biscuit cutter, but you could use a (clean) empty can if need be. Since we use flour tortillas for this, this recipe is not gluten-free. It absolutely could be if you switched them out for corn tortillas.

The Sauce

Try marinara, tomato sauce, bbq sauce, alfredo sauce or pesto

Topping ideas: Try these!

• Mini pepperoni.
• Ham & pineapple
• Diced peppers, onions, olives, mushrooms, anchovies, blue cheese, bacon, sausage, meatballs.
• Leftover chicken (great with pesto base)
• After cooking, a sprinkle of fresh basil, oregano, cilantro and a little parmesan cheese is awesome too!

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 88kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 290mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This recipe was originally published in September of 2014. It was republished with an updated recipe and photos in August 2020.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee