Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta

A quick and easy recipe for an ultra-thin crust pizza topped with onions, mushrooms, and ricotta cheese. Uses flour tortillas as the pizza base.


  • Olive oil
  • 1 small red onion, halved and thinly sliced
  • Pinch of sugar
  • 1 teaspoon balsamic vinegar
  • 2 large flour tortillas (sandwich wraps)
  • 1 cup shredded Asiago cheese (about 2 ounces)
  • 2/3 cup ricotta cheese
  • 6 button or cremini mushrooms, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper

Equipment needed:
It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.


1a If you are using a baking stone, place the stone on top of the middle rack in the oven. Preheat the oven to 450°F. Allow the oven to stay at 450°F for at least 15 minutes before cooking, to thoroughly heat up the stone.

1b If you are NOT using a baking stone, place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.

2 Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.

3a If you are using a baking stone, sprinkle some corn meal on your pizza peel and place one tortilla on top of the pizza peel. (If you don't have a pizza peel, you can use a rimless baking sheet.) Thoroughly brush the top of the tortilla with olive oil.

3b If you are not using a baking stone, line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.

4 Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.

5a If you are using a baking stone, and can fit both pizzas on the stone (it depends on the size of your tortilla) do it. Use the pizza peel to transfer the pizzas to the stone in the oven. If your tortillas are large, you'll need to cook them one at a time. But that's okay. Cooking on the stone goes very quickly. Bake the pizzas until the crust is crisp and very brown - 5-7 minutes using the baking stone. Cut with a pizza cutter or a knife.

5b If you are using baking sheets, place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking. Cut with a pizza cutter or a knife.

Each pizza serves 1-2, depending on how hungry you are.

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  • Lisa Simons

    Have you seen the “flatouts”? If not, they are sandwhich wraps that come in different flavors. They have a recipe on the back of their label for making pizzas. I haven’t tried them yet, but they look good! They have an Italian flavored bread that just smells delicious and tastes the same! Wonder what that would be like as a “pizza”?!

  • Deborah Dowd

    This is perfect for us since while I love a thick bread-y crust, you cannot make a pizza crust thin enough for my husband! I will have to give this a try!

  • Kalyn

    I’ve made pizza using a similar method with low carb 100% whole wheat flour tortillas and it turned out very well. I think I need a pizza stone though. I can tell that would make it even better! Great recipe.

  • Dana

    How funny! I just made pizza last night on tortillas! I had never heard of it before and was a little skeptical but it came out really good (and it is really quick).

  • Patricia Scarpin

    Elise, most pizzas here in Sao Paulo are made with a very thin crust, too – pizza dough is used and rolled very thin. :)

  • deb

    I adore this approach. There used to be a place right across the street from my office that would make these “pizzas” airy and thin (with sauteed wild mushrooms, if you asked). They were fantastically light and healthful, and I’ve missed them since the place closed. Time to try it at home! Thanks for the reminder.

  • Cheryl

    This sounds wonderful! It’s like the pizza I get at a local sub sandwich place in the Boston area when I visit my sister. They make the pizzas on Syrian bread, which is like a thin pita. Ultra thin and ultra crispy! I’ll definitely try this soon.

  • Jerry

    Oooooh! This looks tasty, and I’m gonna be getting some large tortillas this week for quesadillas anyway. Thanks for the great idea Elise!

  • Jody

    Oh YUM! This is on my list to make. Thank you so much for the recipe.

  • Cary

    I used to sell “Pizzadillas” in my little carryout/catering shop. They were folded and cooked on a flat top with traditional pizza sauce, cheese, pepperoni, etc. but they were a good change from standard sandwich/deli offerings. I too thank you for the reminder!

  • Nancy

    Reminds me a little of a Navajo Taco. Borrows from one cuisine to use with another. Sounds deliciuos. Can’t wait to try it.

  • Wendy

    Not a pizza fan at all. I find them too heavy. This, however, totally appeals to me. My partner is going to love you if this recipe converts me to pizzas!

  • AG Wright

    We’ve been doing this for years. I use tomato paste for the sauce for a more traditional pizza. During the summer, when it’s just way too hot to turn on the oven, I use the toaster oven to make them.
    We can only do one at a time but that’s fine.


  • DSX

    Where’s the Sauce! :) I’m curious, since the olive oil seems to be sort of oven frying the tortilla as it bakes to get that crunchy texture, what would smearing some tomato sauce on top of it and making a more traditional mozzarella / pepperoni / sausage type pizza do? would it just get soggy?

  • brian

    I’ve done pizza on pita bread…cooked on the grill. They turned out great.

  • Jody

    Oh this is so delish and SO simple to make! I made these for my family tonight and they were a complete hit! We added browned ground beef and used mozerella cheese (not fond of ricotta). My young men wanted tomato sauce on theirs and it didn’t sog up the crust at all. These are definitely a “do again” at our house.
    Thanks for sharing!

  • Chef JP

    Howdy—To me, super thin, crusty pizza is one of the elements of the perfect universe. I’m from New York and this type of pizza is easy to find. Anyhow, thanks for a great blog! Chef JP

  • Sprittibee

    That looks too good to pass up. :) Thanks for waking up and thinking “What am I going to cook today?” – and then for sharing it with us!!!

  • Canajun Gurl

    I’ve used this idea for years at birthday parties. For parties, we use small tortillas and let each child build their own pizza. Toppings set out in small dishes make it easy for everyone to get what they want. Great for those who don’t eat meat or only like cheese and sauce. The ingredients can all be prepared ahead of time, and it keeps the the kids busy during the party.

  • Heather

    I posted a recipe for tortilla “pizzas” in your comments section on pbj tortilla sandwiches! LOL! I guess great minds think alike! :)

    My hubby and I’ve been doing this for years, and the toppings are truly endless! Once you start – its easy to let your creative side take over!

    Instead of pizza sauce, try artichoke tapenade, tomatillo salsa, bechamel~~!! Its amazing how good these are and how versatile.

  • faustianbargain

    What a great idea! I have always thought that pizza bases were rather stodgy and detracted the attention from the toppings. I have this recipe for Armenian lavash and I’ll probably give it a Georgian topping with a walnut based sauce.

    Your blog never disappoints! Take care.

  • Sarah

    Looks great, love the combination of toppings.

    This reminds me of pizza I had in Paris. We went to this restaurant and they served us an array of very, very thin crust pizzas.. a dessert one too. (I wish I had taken pics/written everything down, but unfortunately I wasn’t as big of a foodie then.)

  • Marisa

    I just had an “appetizer” pizza at a local restaurant that was very thin crust with a cilantro pesto, feta and mozzarella and fresh tomatoes. It was so delicious and I was wondering how I could recreate it at home. I’ll have to try it as a tortilla pizza. Thanks for the idea. Anyone have suggestions for the cilantro pesto? I was thinking fresh cilantro, EVOO, parmesian and garlic. I’ll let you know how it goes!

  • Elise

    Hi Marisa – cilantro pesto is yummy. I’ve got a recipe for cilantro pesto here on the site, made with almonds.

  • Linda in the Evergreen State

    Hi Elise,

    I make 2 very large pizzas with dough I make every Friday for pizza and movie night at my house. I make flour tortillas for tacos. I also make quesadillas with left over tortillas.
    I am really impressed your recipe that is easy enough for kids to make and with your photos that are always excellent.

    Linda In Washington State

  • MSW

    My husband and I are trying out new recipies as newlyweds… and this one was a huge hit. Our oven is broken, so we used our new indoor grill instead (low heat to cook the mushrooms and hot heat to finish off the crust) and they turned out to be amazing. We used smaller tortillas and each ate two! They went great with our signature Cuba Libres!

    Thank you for another amazing meal.

  • Steamy Kitchen

    Thanks for recipe – I tried it this weekend for a quick lunch for my kids…of course they loved it. But they requested that next time if you could make a version with chocolate chips too, because “mamma needs the rechipee” ;-) gotta love toddlers.

  • Denise of Plain Ol' Food

    I use low carb tortillas and flatouts to make lower carb pizzas and they’re very good, indeed! Some of my favorite toppings are lightly sauteed onion, bell pepper, and zucchini from the garden with a little asiago cheese sprinkled on top. Very good tasting, frugal, and low in carbs! Your picture makes me want some pizza – beautiful!

  • Eric

    Just finished making it for the family. 2 adults, 3 kids under 6, and we needed 9 pizzas. The kids wouldn’t stop eating! Great recipe and great site.

  • Dan D.

    As a single guy, tortilla pizzas have been my go-to meal for years because they are so easy, quick, and an excellent use for leftovers. I never thought, however, of using a pizza stone and a really hot oven, and it makes a huge difference: it gives them that extra “oomph” that elevates them from a quick, embarrassingly simple bachelor’s meal to serious cuisine I would serve to guests. I will never make them without the pizza stone again! Thank you for the idea and I love your site.

    Dan D. Buffalo, NY

  • Somia

    Just made these for dinner tonight – awesome! I used mozz. instead of ricotta. The pizza stone is key to the quick cooking and a crispy crust. Cut into slivers, these would make great appetizers to serve with drinks on a balmy summer evening. Thanks!

  • Taiyyaba

    My family is from Pakistan and one of the things that everyone loves to eat but only grandmothers seem to have time to make is a spinach and mustard greens curry. Thankfully, a Pakistani company called Mitchell’s (they also make jam) has started selling cans of the stuff, thankfully. It’s got a delicious smoky, rich, spicy taste. It’s called Sarson ka Saag and can now be found in some South Asian grocery stores in America. Anyways….I had some of this stuff left over and i threw it onto a sundried tomato tortilla with some roasted corn-tomato salsa and pepper jack cheese and threw it in the oven…..sometimes dorm cooking turns out pretty good:)

  • Another Elise

    I just tried this recipe with a Mediterranean spin, using onions, feta, chopped Kalamata olives, and mushrooms. It’s so good that I’m leaving a comment as I chew. Thanks for the great recipe!

    By the way, I don’t have a pizza stone, but I used smaller tortillas and I think that may have helped it from getting soggy in the center.

  • Josh Baugher

    I just made this. I was pleasantly surprised at how tasty the crust was!

    Here’s my “pie:”

  • Steph

    I made this last night, when I realized I had forgotten to take any meat out to defrost and had no sauce for pasta. Delicious! So quick and easy (a plus on a work night), and really tasty. My boyfriend and I each customized our own toppings, and while he was skeptical that a pizza based on a flimsy tortilla would fill him, it did! Another hit, Elise! Way to go!

  • Rachel

    This looks great! The concept of toppings baked on a tortilla looks like the fantastic Turkish pizza available in Amsterdam (Netherlands). Sometimes they roll it up like a wrap with salad greens and garlic sauce inside. Delicious.

  • Christine B

    Would this be good with anchovies?

    Don’t see why not, if you like anchovies. ~Elise

  • qp

    OH MAN! I made this for a party I was throwing. It was so delicious! I followed your recipe to a T. Perfection!

  • Riz

    Wow, this has to be the ultimate thin crust pizza. I made a super low calorie version using only 10g of cheddar and 30g of ricotta, adding a bit of roast pepper, a few chives, salt and pepper, chilli flakes, onion and garlic. The crust goes nice a crispy in parts, but is soft enough to fold into small parcels when eating.

    A wholewheat tortilla only has about 150 calories, so if combined with a light topping can make a very healthy meal.

  • Claudia

    Outstanding pizza.
    Great website

  • Jessica Whistman

    I do something very similar to this, except mine is a breakfast pizza. I let the tortilla get nice and crispy in the oven first while I make some scrambled eggs and country gravy and fry up some sausage, then I use the gravy as a sauce, spread a thin layer of shredded cheese over it, put on the eggs and sausage and then sprinkle a little more cheese over the top to hold all the toppings together, and then stick it under the broiler just long enough to melt the cheese. Makes an amazing and fairly easy breakfast, takes a little prep work but my bus driver used to love these, and so did her four year old grandson that sometimes tagged along for the ride before he went to preschool!

    What a great idea, thanks for sharing! ~Elise

  • Amy

    I think this recipe is awesome! I am not much of a cook, and if I can do something, someone else definitely can! I couldn’t find ricotta at trader joe’s so I used mozarella instead. I used 100% wheat flour and had very thin slices of tomatoes to put atop it all (bake it), then added fresh tomatoes on top. It tasted quite good! Thanks for sharing. I really like your blog and your pictures. Cheers!

  • Kris O'Connor

    This looks so amazing! I’m new to cooking and am going to try something like this cuz I splurged on a pizza stone – I made fresh pesto (first time ever) and want to try that on it. Do you think it would work? Any suggestions of what else to put on it? I just love this idea because it looks simple and carb friendly ;-) Thank you!

    I love fresh pesto on pizza. Great with caramelized onions. ~Elise

  • Bren

    We love these. We use different kinds of sandwich wraps and any vegetables we have in the fridge. One of our favorites is red onion, mushroom, sliced broccoli florets and olives.

  • Karen

    My sisters and I grew up making and eating these since the 70’s, with our dad. He had the recipe published in a y m c a cookbook back in those days, and I have it