Tortilla Pizzas with Veggies - Capital Area Food Bank
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Tortilla Pizzas with Veggies

By cafb February 3, 2018

444 calories | 52g carbs | 7g fat (5.8g sat fat) | 25g protein | 499mg sodium | 9g fiber

$7.42 per serving


  • 4 large flour tortillas
  • 1 (15-ounce) can low salt diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon crushed red pepper flakes (optional)
  • 4 cups baby spinach, chopped
  • 1 (15-ounce) can corn, rinsed and drained
  • 2 cups shredded mozzarella cheese


  1. Heat oven to 400 degrees.
  2. In a small bowl, stir together the can of diced tomatoes and tomato paste until a thick sauce forms. Add the oregano and crushed red pepper and mix to combine.
  3. Arrange tortillas on two baking sheets. Evenly spread ¼ cup of tomato sauce onto each tortilla, leaving about a ½ inch at the edges. Sprinkle the spinach and corn and top with the shredded cheese.
  4. Bake 15-20 minutes until cheese is melted and begins to brown. Cut into triangles and enjoy.

Freshen it Up:

During the summer months, use 1 large garden fresh tomato, cored and chopped, instead of canned tomatoes, and 2 ears of fresh corn instead of canned.

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