This is a bit of an old post that I had forgotten to write about, but it was so good! Having been eating gluten-free for a while, the only thing that I wouldn’t be eating anymore is pizza… And I LOVE pizza. So naturally, as soon as it clicked in my brain that I couldn’t have it anymore, I started craving it. I thought of a few different ways in which I could replace the bready base, and in the end, I opted for tortillas, which are made of corn. You can easily find the ones that are wheat-free. This tortilla pizza was really good, and instead of baking it in the oven, you could just cook it in a pan, and cover it briefly to melt the cheese. It comes out really crunchy, which I like, since I always prefer thin-crust pizza anyway. Also, I had leftover pot-roast beef, and I chopped it up, and spread it all over the pizzas. When I was thinking of what kind of toppings to use, I just decided to use all my favourite pungent foods! That meant caramelized onions, roast garlic, basil garlic oil, and parmesan cheese. Yum, how could a pizza NOT taste good with all those toppings?!
- Green onions
- Mozzarella cheese
- Parmesan cheese
- Cooked beef (or any other protein)
- Olive oil
- Tomato sauce
For the roast garlic, I wrapped a bunch of cloves up in aluminum foil with some olive oil, and baked at 350C for about 20min, or until squishy.
For the caramelized onions, I chopped them up, and cooked in a pan until soft. Then I added a splash of balsamic vinegar and a bit of honey for sweetness. The longer you cook on low heat, the more caramelized they’ll get.
Blend together a bunch of basil leaves, raw garlic cloves, and olive oil. Inhale deeply. It smells AWESOME.
Chop up your cooked beef into bite-size pieces.
Now, set up your pizza-making station. This was the way mine looked:
I started by spreading on some tomato sauce, caramelized onions, and a drizzle of basil garlic oil.
Then, I added the beef and cheese. Cook either in oven or pan, it won’t take long! Top with parmesan cheese shavings and green onions.