Low-Carb Tortilla Pizza with Chicken and Artichokes
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This Tortilla Pizza recipe features crispy tortillas topped with spinach & artichoke dip, chicken, marinated artichokes, sautéed veggies, and a blend of Italian cheeses. With 35 g of protein and just 11 grams of net carbs, it’s the ultimate low-carb, high-protein pizza!
While my Cottage Cheese Pizza Bowl and Pizza Chicken Bake can definitely satisfy a pizza craving, sometimes I want that classic hand-held experience. Enter: the Low-Carb Tortilla Pizza. With Mission Carb Balance tortillas standing in as the crust, this quick and easy recipe is the next best thing to a true, bar-style thin-crust pizza.
Beyond the golden crust, you get a rich, creamy layer of spinach artichoke dip topped with sautéed mushrooms, onions, garlic, shredded chicken, melty mozzarella, and bold Parmesan, plus extra artichokes and spinach because, in my book, you can never have enough.
That being said, you can take your toppings in a million different directions – from cheese and pepperoni for the kids to a loaded veggie version for your plant-based friends. Whatever you choose, it’s just as fast as a frozen pizza, but with way better macros. Proof that you can have your pizza and eat it, too! 😉
Why You’ll Love It!
- High-protein, low-carb macros. Each 10-inch pizza packs 35 grams of protein and 32 grams of fiber with just 11 grams of net carbs and 490 calories.
- 20-minute meal. Prepared spinach artichoke dip and shredded rotisserie chicken streamline assembly for busy weeknights, a quick WFH lunch, or an after-school snack.
- Endlessly customizable. The sturdy, toasted tortilla crust holds up to the spinach artichoke, chicken combo, or your favorite sauces and toppings.
Ingredients You’ll Need
- Burrito-size tortillas. I love the Mission Carb Balance whole wheat tortillas. They have 33 g of carbs and 30 g of fiber, bringing the net carb count down to just 3g each.
- Olive oil. You’ll need this to sauté your veggies and to brush onto the tortillas before toasting. I use an olive oil spray for the pan when cooking the veggies to keep things on the lighter side.
- Vegetables. Mushrooms (white or portobello), yellow onion, and minced garlic are essential for that distinct pizzeria aroma. I also like adding fresh spinach for a greens boost.
- Spinach artichoke dip. For the “sauce,” I love the convenience of Publix prepared dip, but brands like La Terra Fina, Fresh Cravings, or Good Foods are all excellent. You could also use my Baked Jalapeño Artichoke Dip here for an extra kick!
- Artichoke hearts. Marinated artichokes are packed with herbs and oil that level up the richness, but if you already have a standard can of artichoke hearts in your pantry, that’s totally fine; they just won’t have as much flavor.
- Cooked chicken. I top each pizza with about an ounce of shredded rotisserie chicken breast, but any cooked, chopped/shredded chicken works. If you want to double up on the chicken for an extra 8-9 grams of protein, go for it!
- Cheese blend: For that irresistible “cheese pull,” a mix of low-moisture mozzarella and salty Parmesan is non-negotiable. If you have the time, shredding your own from a block melts much more smoothly than pre-shredded bags, though an Italian blend works great, too.
- Seasonings. I finish things off with Italian seasoning, coarse salt, and cracked black pepper. If you’re out of Italian seasoning, a bit of dried oregano and/or basil will do the trick – and if you’re a heat seeker, a pinch of red pepper flakes or a drizzle of Calabrian chili crisp (my fave!) over the top right before serving is fantastic.
How to Make Low-Carb Pizza on a Tortilla
Step 1: Prepare for baking. Preheat the oven to 350°F, and line a baking sheet with parchment paper. While that’s warming up, set a large non-stick skillet over medium heat and give it a spritz with olive oil.
Step 2: Cook the mushrooms and onions. Add the mushrooms and onions to the skillet, and sauté until the mushrooms release their moisture and the onions become soft and fragrant, about 4–5 minutes.
Step 3: Wilt the spinach with garlic. Add the spinach and minced garlic, and sauté for another minute, stirring constantly until the spinach is just barely wilted and the garlic smells delicious. Remove the mixture from the pan and set it aside.
Step 4: Toast the tortilla “crusts.” Lightly brush both sides of the tortillas with olive oil, then toast them one at a time in the same skillet until lightly golden, before transferring them to the baking sheet.
Step 5: Assemble the pizzas. Layer the toppings, starting with a thin, even spread of the spinach artichoke dip, then the sautéed veggies, shredded rotisserie chicken, artichoke hearts, and finally the cheese and spices.
Step 6: Bake, slice, and serve. Place the baking sheet in the oven and bake until the cheese is melted and the edges are crisp. Remove the pizza from the oven and let it rest for a minute or two, then slice with a pizza wheel and enjoy!
Recipe Tips and FAQs
- Pre-toast the tortillas. Brushing the tortillas with olive oil and toasting them in a skillet for about 1 minute per side is the key to that real thin-crust pizza-style crunch. Skip this step, and the toppings will soak right through the floppy tortilla.
- Distribute toppings evenly. Take your time, spreading the toppings evenly toward the edges. This keeps the tortilla structurally sound.
- Bake on a wire rack. For better air circulation, place a wire cooling rack on top of your baking sheet and bake the pizzas directly on the rack. This allows the heat to hit the bottom of the tortilla for an even crispier “crust.”
- Broil for a well-done finish. If you love those little brown, bubbly toasted cheese spots, switch over to Broil for the last 60 seconds, but don’t go far – the pizzas can go from well-done to burnt in seconds.
More Tortilla Pizza Topping Ideas
Once you’ve mastered the crispy, toasted tortilla crust, the topping options are endless! Here are a few of my favorite ways to switch things up and still hit my macros:
- Traditional – For a more classic slice, top with tomato sauce, mozzarella, and pepperoni or cooked Italian sausage.
- Buffalo chicken – Top with buffalo dip, shredded chicken, and sharp cheddar before baking, and serve with a drizzle of ranch and a sprinkle of sliced green onions.
- Pesto caprese – Top with basil pesto, mozzarella, and halved cherry tomatoes. Serve with a drizzle of balsamic glaze and fresh basil leaves.
- Classic veggie – Top with marinara, mozzarella, and your favorite veggies: mushrooms, onions, bell peppers, spinach, black olives, diced tomatoes, etc. Just be sure to sauté them first to cook off the excess moisture.
For the perfect melt and a sturdy crust, bake at 350°F for 10–12 minutes. You’re looking for the cheese to be bubbly and the edges of the tortilla to be golden and crisp.
Yes, this is an excellent option if your air fryer is large enough to fit a 10- to 12-inch tortilla, and since air fryers circulate heat so efficiently, you’ll get that bar-style crunch in half the time. It’s super simple: just brush your tortilla with olive oil and pre-toast it in the air fryer at 375°F for 2–3 minutes. Assemble the pizza as usual, then air fry at 375°F for 5–7 minutes.
As written with the Mission Carb Balance tortillas, this recipe is not gluten-free, but you can totally use Mission’s gluten-free tortilla wraps or Siete’s grain-free burrito-size tortillas instead. Just keep in mind that gluten-free tortillas can be a bit more delicate, so the pre-toasting step is extra important for structural integrity.
Storing & Reheating
Storing: If you have a few slices left over, store them in an airtight container in the fridge for 3–4 days.
Reheating: When you’re ready for round 2, skip the microwave. To restore the just-baked crunch and remelt the cheese, place your slices on a baking sheet and bake at 370°F for 8–10 minutes, or air-fry at 370°F for 2–3 minutes.
More Pizza Recipes
- Chicken Arugula Pizza with Balsamic Glaze
- Easy 10-Minute Pepperoni Flatbread Pizza
- Supreme Air Fryer English Muffin Pizza
- BBQ Chicken Flatbread Pizza
If you love this easy, low-carb tortilla pizza recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Low-Carb Tortilla Pizza with Chicken and Artichokes
Equipment
- Large non-stick skillet
Ingredients
- Olive oil cooking spray
- 2 oz mushrooms diced
- ½ cup onion diced
- 1 clove garlic minced
- 1 cup baby spinach
- 2 large low-carb high-fiber tortillas *burrito size
- 2 tsp olive oil
- 2 tbsp prepared spinach artichoke dip *I use the Publix prepared spinach artichoke dip
- 2-3 marinated artichoke hearts chopped
- 2 oz cooked chicken breast diced
- 3 oz shredded mozzarella cheese
- 1 oz shredded parmesan cheese
- salt, pepper, and Italian seasoning blend to taste
Instructions
- Preheat the oven to 350 degrees F. and heat a large non-stick skillet over medium heat, and spray with olive oil spray.
- Sauté the mushrooms and onions until the mushrooms are lightly golden and the onions are soft, about 4-5 minutes.
- Add the fresh spinach and garlic and sauté for about a minute more, stirring constantly until wilted. Remove and set aside.
- Brush each side of the tortillas with olive oil and toast on both sides in the skillet over medium heat until very lightly golden. They will start to puff up a bit.
- Transfer to a baking sheet lined with parchment paper.
- Spread 1 tbsp of the spinach artichoke dip on each tortilla, then add all of the toppings, finishing with the cheese and spices.
- Bake for 10-12 minutes, until the cheese is melted. Garnish with a pinch of red pepper flakes or a drizzle of Calabrian chili crisp (my fave!) over the top right before serving.
Notes
Nutrition
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