Mexican-Style Corn Tortilla Pizzas

Mexican-style corn tortilla pizzas. Feed a crowd for not a lot of money!

Hey pizza lovers!

If you’ve never made pizza with a tortilla shell before, you’re missing out. It’s one of the easiest ways to make homemade pizza at home. No yeast or kneading required!

Corn tortilla pizzas: Make a homemade pizza with minimal effort when you use a tortilla shell for crust.

I’ve made tortilla shell pizzas a million times with flour tortillas and einkron flour tortillas. But this was the first time I made a corn tortilla pizza. And I’m sure glad I did.

The corn tortilla crisps up nicely in the oven, and gives these pizzas a nacho-esque quality to them.

This is what the pizzas look like straight out of the oven, before the fresh toppings are added:

How to make Mexican-style corn tortillas pizzas. Here they are, before the salad is added on top.

Make Tortilla Shell Pizzas… With Corn Tortillas

Mexican or Tex Mex toppings work really well with these pizzas, but don’t be afraid to experiment with traditional pizza toppings.

I made a quick mozzarella and pepperoni pizza using a corn tortilla, and was very pleased with the outcome. The crust was very crisp (my fave!) and it took seconds to throw together. Just follow the same directions as below – baking the tortilla shell so it becomes crisp before adding the toppings and baking awhile longer.

Mexican-style pizzettes, made out of corn tortillas, refried beans, and other yummy ingredients. Click through for recipe!

Want homemade pizza without the hassle of yeast or kneading? Check out these other alternative pizza crust ideas.

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Mexican-Style Corn Tortilla Pizzas
Yield: 4 pizzas

Mexican-Style Corn Tortilla Pizzas

The key to a delicious corn tortilla pizza is to make sure that the crust is crisp. I pre-bake the crusts so they are crisp before adding toppings. No one wants a soggy crust!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • Olive oil
  • 4 corn tortillas
  • 1/2 cup refried beans
  • 1 cup shredded Mexican-blend cheese
  • 8 grape tomatoes, quartered
  • 1 Roma tomato, chopped
  • 1 cup Romaine lettuce leaves
  • 1/2 avocado, cut into small chunks
  • Ranch dressing, for topping


  1. Preheat oven to 375F. Brush both sides of tortilla shells with olive oil. Place tortilla shells directly on the oven rack. Bake for 7 to 8 minutes, until tortilla shells are crisp. Remove from oven and place on a baking sheet.
  2. Top each tortilla with 1 tablespoon refried beans, cheese, and tomatoes. Bake for an additional 6 to 7 minutes. Remove from oven and allow to cool slightly.
  3. Top each (slightly) cooled pizza with lettuce, tomatoes, avocado, and ranch dressing. Cut each pizza in fourths and serve.

7 Responses to “Mexican-Style Corn Tortilla Pizzas”

  1. 1

    Jamie @ Medium Sized Family — August 29, 2016 @ 4:49 pm

    I love the simplicity of this! It would be a great lunch to have the kids help make.

  2. 2

    Katie — August 29, 2016 @ 7:07 pm

    This looks and sounds so delicious – we LOVE Mexican food in this house!  Thanks for sharing this, I’ve shared it 🙂

  3. 3

    Jaime — September 1, 2016 @ 10:51 am

    I’m obsessed with Mexican food! I bought corn tortillas last week and still have a ton left over… I think I know what I’m doing next week! =)

  4. 4

    Jill — September 2, 2016 @ 6:59 pm

    This looks fabulous! I wonder if I can get my 12yo to eat this if she designs her own? 🙂 

  5. 5

    Erin @ Stay at Home Yogi — September 4, 2016 @ 6:44 pm

    You combined two of my faves – pizza and mexican food! Yummy!!! 🙂

    • Haley replied: — September 9th, 2016 @ 2:29 pm

      Haha, it’s Mexican-Italian fusion!

  6. 6

    Jacky @ Joyful Savings — September 5, 2016 @ 2:07 am

    It really looks delicious and easy enough!

    Joyful Savings recently posted: Did You Ever Think Of This To Organize Things Around The House?

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