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

Mexican-Style Corn Tortilla Pizzas

Yield: 4 pizzas
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

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!

Ingredients

  • 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

Instructions

  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.