Pepperoni Veggie Pizzas Recipe
Pepperoni Veggie Pizzas Recipe photo by Taste of Home

Pepperoni Veggie Pizzas Recipe

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These mini pizzas start with a tortilla crust, and are loaded with veggies, cheese and turkey pepperoni. "For a meat-lover's version, I sometimes add browned ground round and Canadian bacon," notes Vicki Milam from Huntsville, Alabama.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 2 whole wheat tortillas (8 inches)
  • 2 tablespoons prepared pesto
  • 12 slices turkey pepperoni
  • 12 thin slices zucchini
  • 4 fresh mushrooms, thinly sliced
  • 2 thin slices red onion, separated into rings
  • 2 tablespoons each chopped green, red and yellow pepper
  • 2 thin slices provolone cheese, cut into strips
  • 1/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 pizza equals 372 calories, 19 g fat (7 g saturated fat), 41 mg cholesterol, 741 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein.


  1. Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Pepperoni Veggie Pizzas in Taste of Home June/July 2007, p57

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Feb. 17, 2009

"wonderful! We loved the fact that we had pizza and it was healthy at the same time!"

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