Preheat oven to 425 degrees. Spray a 12-cup muffin pan with cooking spray.
In a large bowl, combine the chicken, spinach (if using), cottage cheese, parmesan, pizza sauce, and seasoning.
Using a 3 1/2- to 4-inch-diameter round cookie cutter, (or a large cup or empty can), cut out 12 rounds out of the tortillas for the pizza crusts, I got 3 rounds out of each tortilla. Press each tortilla into a muffin tin. Fill each tortilla ‘crust’ with 2 - 3 tablespoons of filling. Top with mozzarella cheese.
Bake the pizzas until the crusts are golden brown and the cheese is bubbling, 15-16 minutes. Let stand 3-5 minutes. Use a small knife to loosen the pizzas. Enjoy!