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1.
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Heat oven to 425 degrees.
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2.
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Dice onion and bell pepper into small cubes.
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3.
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Place tortilla on a pizza pan, specifically one with holes for ventilation.
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Spread half a cup of pizza sauce on the tortilla, spreading the sauce almost to the edge (just leave a little space so you can pick up the pizza later).
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4.
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Sprinkle diced onion and bell pepper on top of the sauce.
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5.
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Top onions and bell pepper with cheese.
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Sprinkle pizza seasoning (mixture of oregano, garlic, and hot red pepper flakes) on cheese.
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6.
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Layer mushrooms on top of cheese.
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Sprinkle with granulated garlic.
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7.
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Layer pepperoni on top of the mushrooms.
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8.
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Bake the pizza for 10 to 15 minutes at 425 degrees.
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Pizza will be done when cheese is melted and the edge of the tortilla has started to curl up.
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Notes:
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It is important to put the onions and bell pepper underneath the cheese as they are too heavy for the tortilla and will slide off if placed on top of the cheese.
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I use Di Giorno pizza sauce (it comes in a box of three packets) for tortilla pizzas, as this sauce is a lot thicker than other store-bought sauces.
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Because the tortilla is so thin, you really need a thick sauce or else it will slide off the tortilla.
