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These small pizzas pack a lot of flavor! They are crispy, cheesy...delicious!  Charring the almond flour tortillas over a gas burner gives them that coal oven flavor. Cooking the sauce to remove excess water keeps it crisp when cooking. I give you a tomato sauce recipe below but you can use any sauce you like. The key is to cook it down to remove liquid. 


The pièce de resistance is the chili crisp added at the end. It adds heat, texture and scrumptiousness to the whole thing.  A number of companies make it, however, this one is from Burlap&Barrel. The other secret ingredient is their oregano which I use in the sauce. It's not the usual flakes but these little buds which I crush into the sauce. You could, of course, use fresh or other dried oregano.

At times I add other toppings like shitake mushrooms sautéed in butter or prosciutto or both.  Add anything you like!  Also if you want to make it for a wheat eating person, use flour tortillas.


  • almond flour tortillas (you can get them at Trader Joe's - these measure about 5" diameter)

  • fresh mozzarella (2 small ones for 4 pizzas)

  • parmigiano Reggiano (I recommend this but you can use another if desired

  • fresh basil for garnish

  • chili crisp

  • tomato sauce (recipe below)

Tomato Sauce (enough for about 4-5 pizzas)

  • 1 14oz can crushed plum tomatoes

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 1 finely diced shallot (about 1/3 cup)
  • 2 cloves garlic, finely minced
  • 1 tbsp oregano buds (or fresh or other dried)
  • ground black pepper
  • sea salt

Prepare sauce if making from scratch, (can be done ahead of time, heat through before using.)

Melt butter and oil in pan.  Add shallots and cook a few minutes until soft.  Add garlic and cook another minute or so being careful not to burn it.  Crush oregano buds over pan between palms by rubbing hands together.  Add tomatoes, season with salt and pepper, and cook over medium to medium/high heat for about 10 -15 minutes or until the watery liquid is gone (refer to video for a visualization of how it should look).

Preheat oven to pizza setting or 450 F.

Cook tortillas over burner on high heat using tongs.  You will want to move them around over the heat so as not to burn. They will only take about 1/2 minute per side.  Remember they will cook more in the oven.

Preheat cookie sheet or pizza stone in oven.


Place tortillas on cookie sheet. Top with a thin coat of sauce, sliced mozzarella (about two thin slices) and some grated parmesan.  Place in oven for about 8 - 10 minutes until the cheese is nice and bubbly, there may be a few brown spots. Remove from oven.

Drizzle chili crisp over pizzas. Top with either a chiiffonade or torn basil.   

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