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5 from 1 vote

Light & Crispy Southwest Tortilla Pizza with Cilantro-Serrano Pesto

This vegan light & crispy southwest tortilla pizza with cilantro-serrano pesto is packed with zesty summer flair. A crisp tortilla crust is slathered with spicy cilantro-serrano pesto and then topped with fresh sweet corn, creamy avocado, juicy cherry tomatoes, and tangy red onion + scallions. This pizza makes the perfect light summer dinner or lunch!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pizza
Cuisine: plant-based, Vegan
Servings: 4


  • 4 10- inch tortillas (I like to use sprouted grain or gluten-free)

For the Cilantro-Serrano Pesto

  • 3 cups packed arugula
  • ¼ cup hemp seeds
  • ¼ cup olive oil
  • ½ cup cilantro leaves
  • 1-3 tablespoons seeded and minced Serrano pepper, depending on desired level of spiciness
  • 1 garlic clove, minced
  • ¼-1/2 teaspoon sea salt or to taste


  • 1 cup shredded vegan mozzarella (optional, not pictured)
  • 1 cup fresh sweet corn
  • 1 firm-ripe avocado, pitted, peeled, and diced
  • ½ cup diced red onion
  • ¼ cup sliced scallions
  • 1 cup cherry tomatoes, quartered
  • cilantro


  • Preheat oven to 400 degrees Fahrenheit. Place the tortillas on baking sheets and bake for 8-10 minutes or until crisp.
  • If you're opting to skip the cheese, spread the crisped tortilla with the cilantro-serrano pesto and top with the fresh vegetables. Slice and serve.
  • If you're opting to add the cheese, spread the cilantro-serrano pesto over the crisped tortillas, sprinkle with cheese, and bake another 8-10 minutes or until the cheese has melted. Then, top with fresh vegetables, slice, and serve.