Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
22 Mins
Total Time
25 Mins
Serves 4 (serving size: 1 pizza)

This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts--a trick inspired by our friends at

How to Make It

Step 1

Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; sauté 6 minutes or until tender and mushroom liquid evaporates.

Step 2

Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.

Step 3

Combine tomato sauce, ­oregano, and salt in a microwave-safe bowl; ­microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.

Step 4

Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with ­remaining pizzas.

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