Pizza has been given a “dangerfood” label, but done right, this cheesy treat can make a nutrient-packed whole meal. This thin-crust (read: tortilla) based, veggie-packed version is a closer relative of a salad than a classic slice at the pizza parlor. Try it with any mix of favorite veggies, sauce, and cheese—just keep it light on the cheese and heavy on the veggies!


  • 1tortilla
  • 2 heaping tablespoons marinara or pesto sauce
  • 1/2 cup small broccoli florets
  • 1/2 cup mixed roasted vegetables of choice, finely chopped (butternut squash, parsnip, sweet potato, zucchini, red pepper, and shallot all work well)
  • 3 thin slices fresh mozzarella
  • Olive oil
  • Salt
  • Pepper


  1. Preheat oven to 450 degrees.
  2. Place tortilla in oven for 2 minutes, or until slightly crispy.
  3. Remove from oven and spread with sauce. Top with broccoli and roasted veggies. Layer on mozzarella and sprinkle with a little olive oil, salt, and pepper.
  4. Place pizza on a piece of tin foil or a baking sheet and return to oven for 5 to 10 minutes, or until edges are crisp and cheese begins to brown.