Crispy tortillas get brushed with olive oil and baked until golden, giving you a thin, crackery base that holds up beautifully under a generous layer of marinara and melted mozzarella. A quick pre-bake on a hot sheet pan means the crust crisps from underneath without turning soggy, and a final blast in the oven melts the cheese into bubbling, golden pools. Oregano and a pinch of red pepper flakes add a punch of flavor, while fresh basil at the end keeps things bright and fragrant. It's fast enough for a weeknight but still feels like a real pizza night, and it's a solid pick for a vegetarian table since every component here is meat-free from the start. Slice it into quarters and serve it hot, straight off the cutting board, for the best contrast of crisp edges and melty centers.
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Preheat the oven to 425°F (220°C). Place a baking sheet on the center rack while the oven heats — this helps the tortilla bases crisp from the bottom.
Brush both sides of each gluten free tortilla lightly with olive oil. Carefully place the tortillas on the hot baking sheet and bake for 3–4 minutes, until just beginning to firm up and lightly golden at the edges.
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