Pizza is probably my favorite thing to eat but knowing Jonathan and I are sticking to a low-carb lifestyle, I was a little worried about missing my favorite meal. One night, it somehow came into my mind to try aĀ handy tortilla that we use for just about everything to create a thin crust style pizza. I quickly grabbed all my ingredients, layered everything it up, and sat in the kitchen while it bubbled and cooked in the oven. I used our Airbake Non-Stick Pizza Pan to make sure everything got crispy. This has been the best for achieving that crispy thin pizza tasty (without the extra carbs!) Ten minutes later I had a perfectly cooked pizza (with all my favorite toppings) minus all the carbs that usually go along with this tasty treat. I’ve been making this guilt free pizza for lunch and dinners ever since.
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Jonathan was the one to first point out low carb tortillas to me. When you completely give up bread, you need something to help feel the gap. Mission Foods has create a whole line of lower carb tortillas, which can be found directly on their site here. I’ve been able to find them in almost every grocery store we go into, including Target and Amazon. So there really is no excuse to give up some of your carbs for these tasty wraps! Are you low-carb too? Check out my other carbless recipes here!
- Mission Foods Low Carb Tortillas (see direct link within post on where to buy)
- Pizza Sauce
- Shredded Cheese Blend
- 1-2 Teaspoons Italian Seasoning
- Toppings of your Choice
- Non-Stick Cooking Spray
- Preheat the oven to 350 degrees. Spray a flat pan with non-stick cooking spray.
- Place your tortilla onto your pan, and spoon on the pizza sauce and swirl to coat the surface.
- Begin to add your toppings. I normally do a little cheese, pepperoni, little more cheese, and top with black olives. The ways you can create these pizzas are endless and completely customizable.
- Sprinkle the toppings with Italian Seasoning for additional pizza taste.
- Place the pan in your oven for 10-15 minutes, until cheese is melted and golden brown.
- Remove from pan and let cool for 3 minutes. Cut into fourths, carefully transfer to your plate, sprinkle with red pepper flakes and/or parmesan and ENJOY!
I have to say I completely agree with your choice of tortilla. I’ve tried just about every low carb tortilla brand as a pizza crust and while some are good for a soft taco, I haven’t found anything that beats Mission for pizzas. IMO the large whole wheat ones are better but the white ones are good too. I do pre-toast mine but only for a couple of minutes.
Actually they could go in longer than 10 mins in the oven….might try 15 or 20 for crispier crust! I used the pea protein mission tortilla 3 g net carbs. Top with pizza sauce, mozzarella, Pepperoni’s, mushroom and olives or toppings if choice! Yummy! Put mine at 350 degrees might try 375 or 400 next time! Enjoy!
Author
I agree on the time if you are using a different pan than the airbake!
How many carbs are a slice
Author
That really depends on the tortilla you use and the toppings. You’ll want to just add up the net carbs and divide by how many slices you have to figure it out.
The tortillas I use now are 5 carbs, the sauce I use (Rao’s, linked below) is the lowest I’ve found as well. So I would say maybe 6-7 net carbs for the entire pizza.
I always toast the tortillas 1st until they are crispy which is much more like a flatbread pizza.
It usually takes about 5 to 8 minutes at 350 degrees. I usually flip the tortilla every couple minutes to ensure it’s evenly toasted / crispy.
Then proceed as usual above with your topping of choice.
I found this to work much better than using the tortilla un-toasted which winds up with a soggy tortilla limp tortilla & pizza.
Never thought of doing it that way, but I like that you do flip it a few times! I don’t normally have any issues with it being soggy at all but I’ll have to try your style too!
Can you bake tortilla first , then take out put toppings on then put back in oven to finish process for extra crispy crust?
Bake the tortilla for about 5 mins first. This is the airfryer method I’m referring to though. But, then add all ingredients then bake again for 5 mins. 400Ā° both times. In the oven I wouldn’t risk it, honestly. You could possibly do 5 mins in oven, then 10 mins after adding ingredients. Using the temptature stated in the recipe.
Author
Thanks for sharing your notes on the AirFryer. I’ve always used the oven without any issues at all but excited to see this being used in all devices.
Author
The crust does get really crispy very fast (it takes less than 15 minutes) so I’m not 100% sure this would work. With the tortilla being so thin already it might get burnt. You can try though and please let me know if you find success!
Hi there and thank you for the recipe.
Question:
is there a way to make a few of these ahead of time? Just concerned that the wet toppings would turn everything to mush.
Thank you
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Author
Hey there! I’ve actually never made these ahead because I work from home and they are pretty quick. I think that they would turn out good as leftovers but not sure how crispy they will stay. If you try it out, please let me know the results!
My daughter has to eat a keto/paleo diet because she started having seizures, and the carbs and sugars were causing inflammation in her brain, therefore causing seizures! We were so excited to see this recipe and Iām making it now for her to eat as her after school snack!!! Thank you!!!!
Author
Oh this makes me so happy! I love that this has helped with your Daughter and wish you all the best!
This was so easy and delicious. thank you!