I don’t think you should have to give up pizza just because you can longer eat gluten or dairy. With Trader Joe’s Brown Rice Tortillas, I make these in my largest cast iron pan. If you can’t do dairy, try Daiya “cheese” which is tapioca based and melts just like the real thing.
And the great thing about pizza is that you can try any combination you’d like. My favorite is the BBQ Chicken Pizza, (also pictured here) but the simplicity of this Margherita Pizza is hard to beat. I think a bleu cheese/pear combo would be wonderful, as well as a Mozzarella Cheese and Pesto. And the best part is – they cook in minutes!
A good rule of thumb in one full pizza per person at least – remember, they’re thin.
Prep time: 15–30 minutes
Total time: 20–45 minutes
Yield: 4 pizzas
- Assembling all pizzas at one time, lay tortillas out on workspace and spread 1/4 of the tomato sauce onto each with the back of a spoon.
- Divide shredded cheese into quarters and sprinkle upon each pizza and top with torn basil leaves.
- To a hot skillet (I use cast iron), add 1 tsp. oil. When hot, slide pizza into skillet and cover, frying for 2–3 minutes on medium-high heat, until cheese is melted and tortilla is crispy.
- Carefully slide pizza onto paper towels to absorb any extra oil. Remove to a cutting board and slice into 6 wedges for a snack, dinner or appetizers.