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Tortilla Pizza with Roasted Red Pepper Pesto, Shrimp and Basil

Renal Diet Nutrient Analysis

  • Servings per recipe: 2
  • Serving size: 1 tortilla pizza

Nutrient Analysis

  • Calories: 246
  • Protein: 19g
  • Carbohydrates: 26g
  • Fibre: 2g
  • Total Fat: 11g
  • Sodium: 314mg
  • Phosphorus: 238mg
  • Potassium: 305mg

Renal and Diabetic Exchanges

Renal exchange: 2 Protein, 2 Starch, 1 Veg
If you have diabetes: 1 serving = 2 Carb Choices


For the pizza:
8 large shrimp (31/40 count), peeled, deveined, and tail removed
1/4 cup vidalia onion, sliced
6 basil leaves, roughly chopped or torn
1/2 cup mozzarella cheese, grated
2 flour tortillas

For the pesto:
1 roasted red pepper
1 garlic clove
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper
1 teaspoon grated parmesan cheese

View Modification Options

Modification Options

If you don't have tortillas you can use regular thin pizza crust. Also the pesto on the pizza makes a phenomenal pasta sauce that is an easy, no-cook, low potassium alternative to tomato sauce.


Preheat oven to 425F (conventional oven).

Place all pesto ingredients in a food processor or blender and puree.

Place flour tortillas on a cookie sheet.  Divide the roasted red pepper pesto between the 2 tortillas and spread to cover the surface.  Add the onions and basil.  Sprinkle with mozzarella cheese.  Slice shrimp in half lengthwise and place on top of the pizzas.

Bake for approximately 10 minutes or until tortillas crisp and turn golden brown and the shrimp turn pink in colour.

Tortilla Pizza with Roasted Red Pepper Pesto, Shrimp and Basil, 4.5 out of 5 based on 12 ratings


Reviewed on by

This is AWESOME!!! It’s quick and easy to make. I made the recipe last night. Be careful, you will want to eat both at once but don’t, save it for later.

Reviewed on by

it taste so delicious! its a MUST! made this for my man and he liked it a lot

Reviewed on by

Thanks for your comments! We’re glad to hear you liked the recipe!