Low-Carb Tortilla Pizza with Burrata

Name: Low-Carb Tortilla Pizza with Burrata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 tbsp butter, melted; 1 clove garlic, minced; 3 low-carb flour tortillas; 1 cup marinara sauce; 3 balls burrata cheese; salt, to taste; black pepper, to taste; Italian seasoning, to taste; 1.5 cups shredded mozzarella cheese; 3/4 cup pepperoni slices

This low-carb tortilla pizza swaps traditional dough for crispy flour tortillas brushed with garlic butter, then layered with creamy burrata, marinara sauce, mozzarella, and pepperoni. It's a keto-friendly meal ready in under 15 minutes.

🌍American 🏷️Low-carb 🏷️Pizza 🏷️Tortilla pizza 🏷️Burrata Pepperoni

🏷️

🏷️Keto-friendly

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TikTok

Total

15 min

Servings

3

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 tbsp butter, melted
1 clove garlic, minced
3 low-carb flour tortillas
1 cup marinara sauce
3 balls burrata cheese
salt, to taste
black pepper, to taste
Italian seasoning, to taste
1.5 cups shredded mozzarella cheese
3/4 cup pepperoni slices

10 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a small skillet over medium heat, melt the butter and add the minced garlic. Sauté for about a minute until fragrant.
3
Brush the garlic butter mixture evenly over one side of each low-carb tortilla.
4
Place the tortillas directly on the oven rack and bake for 5 minutes until they start to get crispy.
5
While the tortillas are baking, warm the marinara sauce in a skillet over medium heat.
6
Add the balls of burrata cheese to the warm sauce. Season with salt, pepper, and Italian seasoning. Allow the cheese to soften and melt into the sauce.
7
Remove the tortillas from the oven and place them on a baking sheet. Top each with shredded mozzarella cheese.
8
Return the tortillas to the oven for a couple of minutes, just until the mozzarella begins to melt.
9
Remove from the oven and spread the burrata-tomato sauce mixture over the melted mozzarella.
10
Place a piece of the remaining burrata from the sauce in the center of each pizza.
11
Arrange pepperoni slices over the top of the pizzas.
12
Set your oven to broil. Place the pizzas back in the oven and broil with the oven door slightly open until the pepperoni is crispy and the cheese is bubbly and golden.

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Tips & Notes

Pro tips

Pat the tortillas dry before brushing with garlic butter—this removes excess moisture and helps them crisp in the oven.
Bake on a preheated sheet pan or pizza stone for maximum crust crispiness and even browning on the bottom.
Add burrata after baking or in the last 2 minutes; it melts quickly and loses its creamy texture if overcooked.
Use fresh pepperoni slices rather than pre-shredded to avoid excess oil pooling on the pizza.

Substitutions

Low-carb flour tortillas → corn tortillas (adds ~2g carbs per serving)
Burrata cheese → fresh mozzarella or ricotta (creamier texture; ricotta adds slight tanginess)
Marinara sauce → pesto or alfredo sauce (changes flavor profile; use same amount)
Pepperoni → Italian sausage crumbles or prosciutto (adjusts sodium and fat content)

Storage & make-ahead

Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until warmed through, or use a toaster oven to maintain crust crispiness.