Maybe you saw my post, Gluten Free/Dairy Free Pizza: From the “Best GF Crust” to GF Pizza Bagels?
If you didn’t, check it out HERE!
Since posting these recipes, I have discovered another quick and yummy way to enjoy pizza!
I saw Hayley Hobson‘s Vegan Recipe: Mexican Pizza on MindBodyGreen.com, and it got my creative juices flowing. Rather than making my tortilla from scratch, I made a gluten free short cut and used a brown rice tortilla. Find them in the freezer section at the health food store and in the gluten free freezer section at your local super market. Also, Hayley made her recipe super healthy by using black beans and making her own vegan cheese. Again, I turned QUICK for the short cut and used Daiya Cheese. Here we go!
This pizza cooked just fine in my toaster over. Just make sure your tortilla fits the oven’s tray!
1 gluten free tortilla (I used Food For Life’s)
Dairy Free Cheese- Daiya Cheese Shreds (I used the Mozzarella and Pepper Jack flavors)
Sliced green peppers
Begin by thawing the tortilla, if frozen. A frozen tortilla will thaw best naturally, on the counter. They do not thaw well in the microwave! Give yourself time to thaw!
Heat some coconut oil in a frying pan that is large enough for your tortilla. Medium heat should be good.
Flip the tortilla in the oil to coat both sides. Heat the tortilla over the heat until it begins to harden a bit. (The crispier, the better, especially toward the middle.) Once done, place your tortilla on a large plate.
Take the tray out of your toaster oven and turn the broil setting on.
Cover the tray with foil and put your tortilla on the tray.
Evenly coat the tortilla with all of your veggies. Spread the cheese shreds on top, followed by the cilantro and oregano. You can spread the toppings so they come up to the edge, to keep the crust from burning.
Broil your pizza so that the cheese is melted. Keep your eye on the crust so it does not burn!
Carefully remove your pizza from the oven and squirt some lemon and lime juices on top.