Kale and Portobello Tortilla Pizza

May 21, 2013

This Kale and Portobello Tortilla Pizza is a fast and delicious, personal style pizza topped with fresh kale, baby bella mushrooms, and artichokes.

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I could eat pizza all day, every day. It’s definitely one of my favorite foods!  I mean, there are so many ways you can make a pizza!  While my husband’s a big Buffalo chicken pizza guy, I love a slice loaded with a ton of veggies!  Keep the sauce light, the layer of cheese thin, and give me a rainbow of veggies on top!

It doesn’t stop there!  You can do a lot with pizza crusts, too.  You can have your crust stuffed, whole wheat, made out of cauliflower, or even a breaded chicken patty!  But one of the easiest ways to make a pizza is by using a soft tortilla.  Add some sauce, some toppings, and bake until crispy.  So quick and you end up with a tasty, little personal pizza! 

Kale and Portobello Tortilla Pizza

I was craving pizza for lunch one day and decided to scour the fridge for ingredients.  As usual, I had a package of tortillas on hand.  I also found some left over kale, some artichoke hearts, and about half a container of baby bella mushrooms.  Kind of a perfect trio of ingredients, if you ask me! 

So I made a simple, sauceless pizza topped with sauteed kale, mushrooms, and artichokes.  The veggies were cooked in a little olive oil and garlic, then spooned onto a soft tortilla.  I sprinkled some mozzarella cheese on top and baked it in the oven just until the cheese melted and the tortilla got crunchy.  Such an easy and delicious lunch! 

Kale and Portobello Tortilla Pizza

Serving Size: 2

Kale and Portobello Tortilla Pizza


  • 2 soft tortillas
  • Extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 cups kale, torn into small pieces with stems and ribs removed
  • 1 cup baby bella mushrooms, stems removed and sliced
  • 3/4 cup artichoke hearts
  • 1/2 cup shredded part-skim mozzarella cheese
  • Salt and pepper, to taste


  1. Preheat oven to 350º.
  2. Heat a little olive oil in a skillet over medium heat.
  3. Place garlic in the skillet and cook just until fragrant, about a minute.
  4. Add the kale and mushrooms. Cook until the kale begins to wilt and the mushrooms soften.
  5. Then, add the artichokes and cook just until warmed through. Season with salt and pepper and remove from heat.
  6. Place each tortilla on a baking sheet.  
  7. Spoon the kale mixture onto each tortilla and sprinkle with cheese.
  8. Bake pizzas for 8-10 minutes, or until cheese is golden and bubbly and the tortilla is crispy.
  9. Cut into triangles with a pizza cutter and serve.
  10. Sprinkle with your favorite seasoning, cut into wedges and enjoy.
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I honestly didn’t even miss the sauce with all of the fresh toppings on this pizza!  It always amazes me how simple ingredients can meld together to create something incredibly flavorful!  This little pizza totally satisfied my craving for a veggie-topped pizza!  Plus, it was a great way to use up some of the veggies sitting in our fridge!
If you don’t have kale, you could swap in some spinach.  It would almost make this pizza like a spinach and artichoke pizza!  Try finishing this pizza with a nice sprinkle of grated Parmesan, too!  

Did you make this Kale and Portobello Tortilla Pizza? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!


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