Wednesday, February 13, 2013

Thin Crust Cupcake Tin Pizzas

This recipe was one of those pins I had for a while and kept wanting to do but always thought it looked too difficult. But it was surprisingly quick, easy and made with a few staples I always have in the fridge  Which is great when I'm running low on food and have yet to go to the store.  Originally from Dashing Dish this recipe is similar to the cupcake pizzas I made before, but a little healthier.

What you need: 
Regular sized tortillas
Pizza sauce
Shredded cheese
Other toppings as desired
Cupcake tin
An open can (pizza sauce), or biscuit cutter to make the right size tortillas. 


Preheat oven 425 degrees and spray the cupcake tin with non-stick spray. 

Take a tortilla and on a flat surface cut circles a little bit larger than the size of the cupcake molds. If you use the pizza sauce can, you should be able to get the right size. I used a drinking glass to make an indent in the tortilla and then a knife to cut it since I didn't have an empty can.  

Take each tortilla and push it into the cupcake mold. 

Add a spoonful of pizza sauce, or in my case pasta sauce, since I didn't have pizza sauce. Cover with cheese and other toppings. 

Bake for 12-15 minutes or until cheese had melted and the tortilla is golden brown. 

I think the cup I used may have been a little too small. It was only slightly larger than the cupcake mold. If the tortilla is bigger, it should make a cup like a tortilla shell for a Mexican salad. 


  1. This will work great in my new muffin top pan I bought! thanks

  2. Love this idea. What a great way to use up leftover food