Breakfast Tortilla Pizzas

BY : PUBLISHED : August 27th, 2014 UPDATED: September 29th, 2022

This particular pizza recipe requires no making of crusts and is only baked briefly in an oven or toaster oven. If you roll it up to take it on the go, you will have yourself a breakfast pizza-burrito.

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This pizza comes together in two easy steps (and can be reduced to 1, if you make the pesto ahead of time or buy pre-made). Get yourself a tortilla, brown rice, whole wheat, corn, teff, whatever you like. I used a 9" Food for Life brown rice tortilla. Make pesto in a blender or food processor. Spread pesto on top of tortilla and top with thinly sliced veggies of choice. I used 1 small purple potato, a tiny bit of fresh onion, a crimini mushroom, and some fresh corn off the cob. I popped it in the oven and baked it for 10 minutes at 400 degrees. When the tortilla was crispy I added some thinly sliced avocado and spinach leaves,  sprinkled it with salt and pepper, and devoured it. Enjoy!

Breakfast pesto avocado pizza on an orange plate.

Breakfast pesto avocado pizza on an orange plate.

Breakfast Tortilla Pizzas

Renee Press
This particular pizza recipe requires no making of crusts, and is only baked briefly in oven or toaster oven. If you roll it up to take it on the go, you will have yourself a breakfast pizza-burrito.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 1 serving
Calories 374 kcal
DIET Vegan


  • 1 tortilla of choice


  • ¼ cup of nuts or seeds of choice (I used pumpkin, but sunflower, walnuts, pine nuts, pecans, almonds would also all work well)
  • 1 clove garlic
  • 2 Tablespoons of nutritional yeast (optional)
  • 1 Tablespoon of lemon juice
  • ¼ teaspoon of salt
  • ½ cup of spinach (or kale, swiss chard, arugula, any greens will work)
  • ¼ cup of fresh basil (or parsley, mint or cilantro if you're feeling adventurous!)
  • cup of water


  • thinly sliced potato, mushroom, onion, corn, chives, spinach, greens, peppers, avocado, broccoli, etc


  • Preheat oven or toaster oven to 400 degrees. Make your pesto by combining all ingredients in a blender or food processor and processing for 30 seconds (scraping down sides a few times), until creamy.
  • Pour onto tortilla and spread out evenly with a spoon, it should be a nice thick layer of pesto.
  • Top with your thinly sliced veggies, though leave avocado off until it comes out of oven. Place on baking tray and bake for 10 minutes or until tortilla starts to brown and get crispy and toppings are soft and cooked through.
  • Remove from oven and top with avocado if using, salt, pepper and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!


Make the pesto ahead of time and store in the fridge to make this even faster.


Calories: 374kcalCarbohydrates: 34gProtein: 17gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 808mgPotassium: 695mgFiber: 9gSugar: 2gVitamin A: 1732IUVitamin C: 14mgCalcium: 94mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press

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