The estimated total time to make this recipe is 20 Minutes.
Servings 12
Calories Per Serving 66
Fat 1.5 g
Saturated Fat 0 g
Carbohydrate 7 g
Fiber 3 g
Sugar 2 g
Protein 6 g

Ingredients
3-4 Whole wheat wraps
1 (15 oz) Can pizza sauce
1/4 cup Parmesan cheese
1 tsp Basil/oregano mix or Italian seasoning
1/2 tsp Garlic powder
3/4 cup Shredded mozzarella cheese
Pepperonis

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.

Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snugly!

Meanwhile, pour pizza sauce, Parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.

Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!

Divide mozzarella cheese evenly over each mini pizza

Place pepperonis on top of each pizza.

Add any additional toppings to the pizzas you may desire.

Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.

Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease!