Begin with large tortillas.  Get them as thin as possible.  I use tortillas that are almost 12” across and about as thick as five or six  business cards.  I use 2 of these shells to make one pizza.  Here’s how:

Collect and arrange:

Olive oil 15 ml per pizza (1 oz)

Tomato Paste 60 ml per pizza (4 oz)

Tortillas about 12” across,  1 for each pizza

Mozzarella cheese, grated or sliced, about 

    180 ml (6 oz),  or a lot more or a lot less. 

Onion slices as needed or desired

bell pepper   slices as needed or desired

tomato, mushrooms, sausage, pepperoni,

    dried tomato bits, even whatnots.

Heat oven to 425°f


pour olive oil into a pizza pan, coat it thoroughly, place one tortilla on the oiled pan. 

Spread about 120 ml (4 oz) tomato paste onto the top of the tortilla.

Lay the second tortilla on top of the tomato paste.

Add mozzarella on top of the second tortilla

Add slices of onion, pepper, tomato, mushrooms, sausage, pepperoni, as desired.

heat in oven for 12 to 15 minutes at 425°f.

Remove, sprinkle with oregano, parmesan, hot pepper flakes if desired.