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Forget ice cream- Almost as fun to make as they are to eat, these healthy taco pizza cones are the ultimate guilt-free vegetarian snack! Recipe by The Petite Cook

Healthy Tortilla Pizza Cones

Course: Appetizer
Cuisine: Healthy Eating
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: The Petite Cook
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For the marinara sauce:

  • 2 x 400 gr good-quality tinned plum tomatoes
  • 3-4 basil leaves chopped
  • 1/2 tbsp good quality dried oregano
  • a glug of extra virgin olive oil
  • sea salt and black pepper freshly cracked

For the taco pizza cones:

  • 3 x 8inch white flour tortilla
  • 2 x 100 gr mozzzarella balls drained and cubed
  • extra virgin olive oil for brushing
  • Basil leaves to decorate


  • Pre-heat the oven to 180C/375F.
  • Cut tortillas in half. For each cone use half tortilla. Roll the two cut edges around each other, creating a cone.Fold the excess on the inside and press to bond together. Pierce the edges with a toothpick to firmly hold the cone together while baking, Brush very lightly with olive oil on the outside of each tortilla cones.
  • Place the cones upright in a muffin tin or baking cup. Bake for 15 minutes or until lightly browned. Let cool a little.
  • For the marinara sauce: Drain the tomatoes and remove juice and seeds inside. Transfer into a blender (I use a Vitamix), add olive oil, oregano, salt and pepper. Blend until just combined to keep a chunky texture.
  • Fill the cones with marinara sauce and mozzarella cubes. Place your filled pizza cones in an oven-safe mug, glassware, or a specialized rack that can hold them upright, and bake for an extra 2-3 minutes on 200C/400F, or until the cheese is melted and cones are golden brown.
  • Take out from the oven and serve immediately while they're nice and hot.


Makes 6 mini taco pizza cones.
You can prepare the cones ahead, and store in an airtight container until ready to use.