Homemade Mexican Pizzas (Tlayuda-Inspired Flatbread Pizza)

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Step up your snacking game with my Homemade Mexican Pizzas! This simple tlayuda-style dough is made with just five basic ingredients, cooked on a comal like a tortilla, then topped with your favorite pizza fixings and baked to chewy-crisp perfection. Like thin-crust pizza, but with a Latin twist!

Overhead view of a sliced homemade Mexican pizza topped with melted cheese, yellow and red cherry tomatoes, fresh basil, and salsa verde, served on a black slate with a vine of fresh tomatoes and basil leaves on the side.

What is a Tlayuda (Mexican Pizza)?

This homemade Mexican pizza is inspired by tlayudas oaxaqueรฑas โ€” oversized corn tortillas that are grilled over open flame and topped with savory goodness. On a trip to Oaxaca with my mom, we fell in love with these street food favoritesโ€”stacked high and full of flavor. When we returned home, I couldnโ€™t wait to recreate them with my own Muy Bueno spin.

Traditional tlayudas are made with masa harina and cooked on a clay comal until leathery and slightly crisp. Theyโ€™re usually spread with refried beans and asiento (unrefined pork lard with crispy bits), then layered with cheese, meats like shredded chicken tinga, braised pork carnitas, or homemade Mexican chorizo, cabbage or lettuce, avocado, and salsaโ€”basically like a Mexican-style pizza.

My version uses a flour-based dough instead of masa, giving it a texture similar to thin-crust pizza. Cooked on a hot comal and then baked with toppings, this tlayuda-inspired recipe is perfect for when youโ€™re craving a Latin twist on pizza night.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

Why Youโ€™ll Love This Tlayudas Recipe

  • Two favorites in one โ€” Canโ€™t decide between pizza or Mexican food? These homemade Mexican pizzas satisfy both cravings.
  • Made with pantry staples โ€” You only need flour, baking powder, salt, butter, and water to make the dough.
  • Perfect for leftovers โ€” Repurpose odds and ends from your fridge into something delicious.
  • Fun for family meals โ€” Let everyone make their own Mexican pizza with the toppings they love.
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Ingredients & Substitutions

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • All-Purpose Flour, Baking Powder & Salt โ€” You can swap in self-rising flour and omit the baking powder and salt.
  • Butter โ€” Or use lard or shortening for a more traditional flavor.
  • Toppings of Choice โ€” Try queso Oaxaca, queso Chihuahua, Monterey Jack, or mozzarellaโ€”whatever melts well! I used salsa verde, queso Oaxaca, cherry tomatoes, and fresh basil for a Mexican Margherita vibe.
Overhead shot of a handwritten tlayuda recipe next to flour, a wooden rolling pin, a tub of Land Oโ€™Lakes butter, and cooked tlayuda flatbreads on a rustic wooden board.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How to Make Mexican Pizza

Step 1: Make the Dough. In a large bowl, whisk the dry ingredients. Add butter and mix to crumb consistency. Add warm water and knead until smooth and pliable.

Close-up of a woman in a vibrant embroidered Mexican dress whisking dry tlayuda ingredients together in a mixing bowl.

Step 2: Roll Out. Divide into 5-6 balls and roll out into thin disks or ovals.

Step 3: Cook Tlayudas. Cook each on a hot comal about 1 minute per side, gently pressing down any air bubbles.

Two freshly cooked homemade tlayuda-style flatbreads resting on a baking sheet, ready to be topped like Mexican pizzas.

Step 4: Assemble. Preheat oven to 350ยบF. Top each tlayuda with salsa verde, cheese, and tomatoes.

Step 5: Bake. Bake for 10 to 15 minutes until cheese melts and crust is golden. Top with basil and slice to serve.

Flatbread-style Mexican pizza topped with melted cheese, halved red and yellow cherry tomatoes, salsa verde, and fresh basil, sliced into wedges and served on a black slate board.

Serving & Topping Suggestions

Treat your tlayudas like a blank canvas:

Mexican Pizza Expert Tips & Tricks

  • Gently press out air bubbles as they cook.
  • Use parchment for easy cleanup.
  • Rotate pans in the oven for even cooking.
  • Let everyone make their ownโ€”fun and less work for you!

Storage Instructions

  • Refrigerate leftover cooked tlayudas in an airtight container for up to 3 days.
  • Freeze for up to 2 months, using parchment between layers.
  • Reheat directly from frozen in the oven until warm and crisp.

Frequently Asked Questions

Are tlayudas gluten-free?

Traditional ones made with masa harina are gluten-free, but my flour-based version is not.

Is Mexican pizza vegetarian?

It can be! Just avoid lard and use veggie toppings.

Is Mexican pizza spicy?

It depends on your salsa! Use a mild or spicy one depending on your taste.

Is Mexican pizza a tostada?

Not quiteโ€”tlayudas are pan-cooked then baked, while tostada shells made with tortillas are usually fried or crisped before topping.

How to make Mexican pizza dough from scratch?

This homemade version uses just flour, baking powder, salt, butter, and water. Itโ€™s cooked like a homemade flour tortilla, then baked with toppingsโ€”similar to thin-crust pizza with a Latin twist.

More Recipes

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Flatbread-style Mexican pizza topped with melted cheese, halved red and yellow cherry tomatoes, salsa verde, and fresh basil, sliced into wedges and served on a black slate board.
5 (1 rating)

Margherita Mexican Pizza (Tlayuda)

Total Time: 40 minutes
Yield: 4
Prep: 20 minutes
Cook: 20 minutes
These Homemade Mexican Pizzas are inspired by Oaxacan tlayudas and made with an easy flour-based flatbread dough. Cooked on a comal and finished in the oven, theyโ€™re topped with salsa verde, melty cheese, and fresh toppings for a delicious Latin twist on thin-crust pizza. Perfect for customizing with leftovers or serving at a build-your-own pizza night!
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Ingredients 

Tlayudas:

Toppings:

  • Salsa verde
  • Shredded asadero or queso Oaxaca
  • Cherry tomatoes, halved
  • Fresh basil

Instructions 

  • Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
  • In a bowl, combine all the dry ingredients. Add butter combine until you have the consistency of small crumbs.
  • Add the warm water and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
  • Form five to six dough balls. With a rolling pin, roll out the dough balls to form thin disks or ovals. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
  • As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. After cooking the first side, turn tortilla over and let it cook on the opposite side; when tortilla starts to form air pockets press down gently on it with a wooden tortilla press or rolled up kitchen towel to release the air. Donโ€™t press too much, or it will make tough tortillas.
  • Keep the tortillas warm in a tortilla warmer or under a clean dish towel while you make the rest. Leftover tortillas can be refrigerated in a plastic bag.

Margherita Mexican Pizza:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper then top with two tortillas.
  • Top each tortilla with salsa verde. Sprinkle the cheese and top with the cherry tomato halves.
  • Bake the pizza until the cheese is melted and the crust is golden, about 10 to 15 minutes. Remove from the oven and tear basil leaves into pieces and sprinkle over the pizzas.
  • Cut into slices and serve warm.

Notes

  • Substitute self-rising flour for flour, baking powder, and salt.
  • Butter can be swapped with lard or shortening.
  • Tlayudas can be made ahead and frozen.
  • Great for using up leftover meats, salsas, or dips.
  • Melty cheese helps hold toppings in place.

Nutrition

Calories: 486kcal | Carbohydrates: 96g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 159mg | Fiber: 3g | Sugar: 1g | Calcium: 30mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by Jenna Sparks

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3 Comments

  1. Vangiet.v.6 says:

    They taste great as a pizza, who knew, easier than making real pizza dough. The fresh tomatoes from the garden sure gave it a woderful taste.

  2. Linda Grindstaff says:

    Can you freeze the dough balls or cooked tortillas?

  3. Dave says:

    I believe that the shelf life of the tortillas is improved using lard or shortening. Butter can turn rancid faster than the other two oils. ย Butter with canola is not butter. ย Itโ€™s processed garbage. Iโ€™ll stuck with the lard. Much better for you than canola anything.ย