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
4 Trader Joe’s brand Brown Rice Tortillas
1 1/2 – 2 c. shredded mozzarella cheese or Daiya cheese
1/2 c. tomato sauce
12 leaves basil
- 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.
The margherita pizza is SO good that after I ate one while watching a movie and thinking it tasted just like the authentic pizza I miss so much, I had to immediately go make another one.
Thanks for supporting the gluten free family.
I have been trying many recipes trying to find something that resembles pizza for my daughter.
She said this was amazing! And so easy. She makes it herself and her 11 year old sister makes
her own version “all by herself” , hot stove and all. I can’t tell you how happy I am to have this