A perfect union of both pizza and nachos. The thin crisp nature of the tortilla crust versus the flavourful yet soft combination of toppings merges together to create a great light gluten free option for a home made pizza. Fast and satisfying this dish had me craving more!
An experiment gone incredibly well, you will appreciate the creativity put into it. Expand the range of toppings by adding anything you or your friends like.
Since i wanted to find an alternative to tomato sauce and still keep the rich red colour in tact, I came up with a brilliant roasted red pepper sauce! This definitely took it to the next level and made the pizza all the more enjoyable. Serve it in any shape or form you like ( depending on your tortillas ) as an appetizer, snack, lunch or dinner. This light and crisp creation is a sure fire way to surprise your friends with a new tasting gluten free pizza.
Time needed: 20 mins
Makes 4 mini tortilla pizzas
1/2 zucchini, chopped
1/2 greep bell pepper, chopped
1/2 cup corn kernels (canned)
1 tbs dried ground basil
1/2 cup non dairy cheese, grated
1 tsp pepper
1 cup roasted red pepper sauce ( or tomato sauce )
4 medium Corn Tortillas ( gluten free)
(Additional ingredients as desired for topping)
1. Preheat oven to 200C.
2. Line a baking tray with baking paper. PLace the tortillas on the tray. Spread the roasted red pepper sauce onto the tortillas. ( check out my roasted red pepper recipe)
3. Put your topping on the sauce as you like. ( green pepper, corn, zucchini, cheese, and any of your chosen topping)
4. Season with basil and pepper then put the tray into the oven for about 10-15 minutes or until the cheese has melted.
5. I recommend cutting whilst still hot/warm as the tortilla becomes crispy along the edges.