For all those gluten-free people out there (and it seems there are more and more of us!) we have a great pizza recipe for you. Have you ever bought gluten-free tortillas only to find that they crumble, dry out and don’t really wrap that well? Well one of our yogis at Gaia has come up with a fantastic and delicious way to use them! This is his recipe:
The rice tortillas make a crispy “cracker-like” crust. The crust can be used with any of your favourite pizza toppings. Great as a main, but cut into six pieces, it also makes a great appetizer.
Food For Life Brown Rice Torillas
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 medium white onion, chopped
140g Baby Spinach (I like to trim any ends)
15 or so Kalamata Olives, chopped
1/2 cup Feta Cheese
*Note that the amounts for the ingredients are approximate. I do these all by eye. Recipe is for two 9″ pizzas.
This can be prepped quite early as it keeps well.
Lightly saute the onions in a bit of olive oil so that they are translucent. Add the spinach and cooke slightly until the leaves just start to wilt. You want the leaves to have softened, but not have cooked. Add the olives, feta and pepper. Mix together and take off the heat.
Preheat oven to 375F. Use a cookie sheet or baking sheet large enough for two tortillas. Prepare the sheet by covering with parchment paper. The parchment paper works very well to prevent the tortillas from sticking to the pan.
Thaw the tortillas, but keep them in the bag right up until you need them. They dry out very fast. They freeze well and do not suffer from the unused ones being repeatedly thawed and frozen, at least if used for pizza.
Once everything is prepared, put the tortilla on the sheet and start the process.
In a small bowl, mix the olive oil with the garlic and onion powder, it makes a runny paste. Brush the oil mixture evenly over the tortillas, right to the edges. Sprinkle the grated parmesan cheese over the top. It seems like a lot but the garlic, onion and cheese gives the crust a great flavour. Bake in the oven for 8 to 10 minutes until the tortillas are lightly browned and crisp. Remove from oven.
Building the Pizza:
Spread an even coat of pizza sauce over the crusts. Be sure to go right to the top edge of the crust. Sprinkle some of the four-cheese mix over top. A little bit of cheese helps keep the toppings from sliding off.
Divide the spinach topping between the two crusts, sprinkle some of the four-cheese mix over the spinach and top with some parmesan.
Bake for 12 minutes at 375F. After the time is up, turn on the broiler and let the cheese brown up a bit.
Cut each into 6 pieces.
Each pizza averages approximately 400- 450 calories depending on toppings. Enjoy!