Speedy Tomato & Pepper Tortilla Pizzas

tortilla pizzas

OK, so, really, this isn’t so much of a pizza recipe. It is a cheat’s pizza recipe, but it’s a back-to-school saviour all the same.

For all the mamas (or fathers!) out there who are running round like headless chickens now that their kids are (finally!) back in school, this recipe is perfect.

Of course, it’s also great if you’ve had a long, hard day at work and want something quick, healthy and tasty!

Anyway, whatever the reason for making them, these Speedy Tomato & Pepper Tortilla Pizzas are a saviour after a tough day.

vegan tortilla pizzas

They are one of my favourite easy recipes as they are incredibly simple and quick to pull together (especially if you go for the tomato puree option – dinner can literally be ready in ten minutes!), yet also healthy, nourishing and delicious.

Kid and adult-approved, too! What could be more perfect…?

They also happen to be cheap to make (hurrah!) and perfect for making at the end of the week, when you have stray veggies or ingredients that need using up, and you’re not quite sure what to make with them…

These pizzas can be topped with whatever you like or fancy, or whatever you have hiding in your fridge and need to use up! I love mine with pre-cooked Quorn sausages and big dollops of tomato-y hummus.

What are your favourite, quick meals?

Sam x

Speedy Tortilla Pizzas

tortilla pizzas


  • Creates four small tortilla pizzas (two large) –
  • For the red pepper and tomato marinara (alternatively use tomato paste if you’re really struggling for time!) –
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tin chopped tomatoes
  • 1/2 red pepper, sliced
  • 1 tsp coconut sugar
  • Handful fresh basil
  • Salt and pepper, to taste
  • For the pizzas –
  • 4 small tortilla wraps
  • 100g hummus, mixed with 2 tbsp tomato puree / paste, or one ball mozarella, shredded
  • Toppings of choice (I used pre-cooked Quorn sausages, sliced avocado, sliced tomatoes, sweetcorn and dairy-free cheese, but you could also add jarred, sliced artichokes, fresh rocket etc)


  1. Preheat your oven to 200C. Start by heating your olive oil in a pan, then gently saute your garlic, stirring often, until lightly golden. Add in the red pepper and the chopped tomatoes, stir, then leave on a medium to low heat for 15-20 minutes, or until thickened. Alternatively, if you are really pressed for time, skip this entirely and use tomato puree for your marinara!

  2. Add the thickened tomato / pepper mix to a blender, along with seasoning, basil and your coconut sugar. Blend smooth.

  3. Spread each tortilla base with tomato sauce / puree, then add dollops of hummus or mozarella, and any other additional toppings that need heating through – I also heated the sliced tomatoes, grated cheese and sweetcorn.

  4. Cook for 5-8 minutes, or until the base is crisp, then remove from the oven. Scatter over any additional toppings, such as avocado slices or fresh rocket, then eat warm.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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