In this quick and easy tortilla pizza recipe, you just sprinkle on some toppings and cook. How does gluten free pizza in under 30 minutes sound?
There are wars at our house.
I like to think of them as tortilla pizza wars (we also have pan wars, bread wars, dish wars, cleaning wars, kindle wars, and lately a rather worrisome cardboard war, but currently I’m just talking about the pizza wars).
Pizza Wars involve a great deal of fighting, secrecy, hiding, shady deals, and sometimes fire (we all remember the flaming tortillas).
The secrecy and hiding usually involves olives. Occasionally cheese. Inevitably, this ends in “_________, WHERE DID YOU HIDE THE OLIVES??!!” Which then results in, “I DIDN’T HIDE THEM,” which continues to, ‘THEN WHY ARE THEY HERE IN THE CUPBOARD ABOVE THE FRIDGE?”
The cupboard above the fridge is by far the most common place, but certainly not the most far-fetched. Mysterious cans of olives have been discovered behind the TV, on bookshelves, among construction tools, in storage areas and closets, and in the winter clothing barrel. No place is too random. No hiding place too unlikely. The olives could be anywhere.
I mentioned shady deals as well. This occurs when two or more people take several cans of olives and hide them from “the others.” Shady deals can also happen when two people agree to join forces in pizza-tortilla making. This inevitably ends in one person doing all the work while the other (usually my youngest sister) manages to look active while actually getting nothing done. It’s a talent of hers. I’m still trying to figure out how she does it.
So, today I made a tortilla pizza. Luckily I managed to escape without too many injuries, though there was a rather sticky moment when two other people happened to be using the stove. One sister was making something (something) in a pot which started to overflow while I was reaching over it trying to stir my meat. Meanwhile something (something) in another pan was starting to smell seriously burnt. It was a scary moment, but luckily it passed with no scars to either party.
Then I had a problem: No. Olives.
None of the potentially guilty parties would admit to hiding them, so I simply had to do without. However, I certainly wasn’t going to eat a tortilla pizza with just peppers and some rather bland tomato sauce, so in the end I stir-fried some ground beef, cabbage, carrots, tomatoes, onion, a little bit of garlic, and some seasonings. It turns out that including more veggies was good: More flavor (maybe not so pizza-ish but still delicious), and more meat and vegetables (which in my book is always a good thing).
So give it a try: Put some veggies and meat in a stir fry, spread that onto the tortilla, sprinkle well with cheese, and you’ve got a balanced, quick, and definitely tasty lunch! No war involved (I hope).
- 1 / 3 cup finely chopped green cabbage (again, all ingredients are optional--put whatever you want on your tortilla!)
- ¼ cup finely chopped onion
- 1 small carrot, peeled and grated
- 3 cherry tomatoes or 1 medium-sized tomatoes, chopped
- ½ a garlic clove, crushed and finely chopped
- ½ teaspoon dried or fresh oregano
- ¼ pound grass-fed organic ground beef (http://www.alderspring.com/store/page3.html)
- ¼ teaspoon ground rosemary
- ¼ teaspoon dried cilantro
- ¼ teaspoon salt
- about ¼ of a red bell pepper, chopped finely.
- 2 tablespoons tomato paste (we open the can, write the date on it, and then slowly use it up over a few days--you could use a smaller can for a smaller family)
- About 1 / 3 cup of grated cheese (don't measure--just eyeball it as you grate the cheese on)
- Around 10 olives, sliced (I know I didn't have olives on my tortilla, but olives would've been really good)
- 1 large gluten free tortilla (we use these: https://www.azurestandard.com/shop/product/7101//)
- Put all the ingredients except the tomato paste, cheese, olives, and tortilla into a cast iron frying pan on medium heat. Cook for 10 minutes, stirring occasionally, until meat browns and cooks through.
- Meanwhile, grate the cheese and preheat the oven to 425 degrees F.
- When the meat is done, add the tomato paste and stir it in.
- Spread the meat and vegetable mixture onto the tortilla.
- Sprinkle well with olives and cheese.
- Cook for about 10 minutes, until the cheese is completely melted.
- Cut it up and eat it!
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Thanks for reading! Enjoy your tortilla pizza! And by the way, if you feel like going all out and making full-on GF pizza, here’s my gluten free pizza crust recipe!
Question of the day: What do you do for a quick gluten-free lunch? Share your ideas in the comments below! 🙂
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