Ingredients
- Flour tortillas, flatbread, or thin-crust pizza dough
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Pinch of salt
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese (optional)
- Pizza sauce or tomato paste (thinly spread)
- Crushed red pepper flakes (optional, for heat)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush both sides of the tortillas or flatbread with olive oil and sprinkle with garlic powder, oregano, basil, and a pinch of salt.
- Spread a very thin layer of pizza sauce or tomato paste over the top side of the tortillas or flatbread.
- Sprinkle grated Parmesan and shredded mozzarella cheese (if using) evenly over the surface.
- Slice the rounds into triangles, like chips or mini pizza wedges, and arrange them in a single layer on the baking sheet.
- Bake for 10–12 minutes, flipping halfway, until golden brown and crisp.
- Let them cool for a few minutes—this helps them become even crispier.
Notes
- For a meaty version, add chopped pepperoni or cooked crumbled sausage on top before baking.
- Try using sun-dried tomato spread instead of pizza sauce for a bolder flavor.
- For a spicy kick, drizzle chili oil and top with jalapeños.
- For a white pizza variation, use garlic butter and shredded provolone instead of traditional sauce and cheese.
- If storing leftovers, keep them in an airtight container for up to 3 days. To re-crisp, bake at 350°F for 3–5 minutes.
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
