Quick & Easy Home Baked Pizza

Instead of putting up a fight today – I’m gonna join the US Congress in their recent declaration – Pizza is a Vegetable!

This statement becomes completely true, when you start off with a “flour free” whole foods crust like a sprouted grain tortilla and load a big bowl of vegetables on top.


I have a feeling this pizza will become a staple in your household, like it has mine.  The freshness in taste goes beyond any frozen pizza could ever deliver.  When I suggest one of these pizzas to my husband for dinner, I usually hear a big “OH YEAH!” come out of his mouth. When I make this for other family members or friends, they immediately request the recipe.

This recipe will bring upon cheers from your loved ones, friends and family!  They will all LOVE it.

4.6 from 29 reviews
Food Babe’s Pizza is a Vegetable Pizza
Prep time
Cook time
Total time
Serves: 1
  • 1 Ezekiel sprouted wheat tortilla
  • 4 tablespoons of tomato/pizza sauce
  • 1 garlic clove minced
  • ¼ cup onions chopped
  • ¼ cup green peppers chopped
  • ¼ cup broccoli chopped
  • 5 black olives sliced
  • 1 ounce of organic mozzarella cheese (Optional)
  • ½ ounce of raw parmesan cheese (Optional)
  • crushed red pepper for sprinkling
  1. Preheat oven to 450 degrees
  2. Place thawed tortilla on large pan and place in oven – 3-4 mins to allow crust to harden a bit
  3. Once tortilla has started to slightly crisp on edges, remove from oven
  4. Place sauce and garlic on crust first
  5. Then top with suggested toppings or other toppings, being careful not to overload the crust
  6. Next place cheese on top (Optional)
  7. Cook for 10 mins or until cheese is bubbly
Enjoy with a big green salad. ***Please buy all organic ingredients if possible***


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Are you vegan?….No cheese leaves more room for veggies and still creates an equally delicious and satisfying pizza.

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Want to keep it light?   Just use a little bit of cheese…

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Or you can go all out…. and make it super cheesy!

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Wouldn’t it be amazing if schools nationwide started to use this recipe?!!!!

Ahhhhh…..World Peace.

Have a great weekend!

Food Babe


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170 Responses to “Quick & Easy Home Baked Pizza”

  1. amy salas

    Any recipes for the pizza dough with organic flour

  2. L.A.West

    I LOVE PIZZA. I mean, who doesn’t? The problem is that I have read the labels of ALL frozen pizza’s and knew they were nothing but artificial garbage. Pizzeria pizza’s are fresh, hot, and good. But they also use processed ingredients. I don’t trust pizza kits that come in boxes. Nor ready made crusts. So… I guess to get my Pizza fix… I’ll have to go with home made pizzas made from scratch… using organic ingredients.

  3. Debra Cahill

    what would you recommend for a gluten free crust? I make homemade wraps but they are made with potato starch and sorghum flour…any suggestions?

  4. Clare

    I thought wheat was bad for you. I find it hard to digest

  5. Rose

    The Tortilla shell is not that good.
    Just use healthy whole wheat flour and make a good old fashion crust.
    A person can over due it with “healthy” alternatives, and lose the joy of food.

    • Olivia (to Rose)

      Food Babe- the idea to use Ezekiel tortillas for pizza dough is the BEST! My husband and I eat this every friday night- we cannot get enough! Flavor is amazing, you dont feel overly full after eating it, the perfect cripspy thin crust…it doesnt get any better! Thank you so much for sharing this.

    • Olivia (to Rose)

      Rose- my comment was not meant as a direct reply to you, not sure why it posted that way. With that being said, I think this is all personal preference- If you have never really tried whole wheat or ezekiel, it may taste different at first. But that doesnt mean you shouldnt give it a shot! This is a fantastic alternative for people (like me) who want REAL whole food but dont have time to make dough every week.

  6. Beth McDonald

    Hi! I’ve had to learn all this over the years(I’m 50) on my own…..THANK GOD for the internet. 10 years ago this info was non existent….I do need to point something out though……MSG is naturally occurring in tomatoes…this being said. I’ve learned the hard way, reducing tomato product is a HUGE issue for me. I can’t use paste and most sauces because of it. I do everything from scratch….quick & easy is fresh frozen chicken broth for soups and pot pies…lolol……if you’ve ever wondered why you get so sick after eating chili, spaghetti etc, it’s probably NOT the tomato itself, but that it’s been reduced to a smaller amount. I eat tomatoes all the time, I cook with them a lot. BUT, I don’t let it reduce very much. I use canned tomato juice if I’m in a hurry, but I ALWAYS add enough water to maintain the same amount of juice I start with. Don’t like “soupy” soups and chili? Thicken with corn startch or mesa(I think that’s it) powder.


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