I absolutely LOVE pizza. From the first creamy-doughy-stringy-tangy slice with my sister at age 16.
My mother was the WORST cook ... and my dad's palate was limited ... so there weren't a lot of culinary a-ha's growing up. Pizza was one of them.
But when I went gluten free years ago, good pizza was hard to find. Most of the restaurant ones SUCK ... and Udi's seems to be the only one I like (CPK isn't bad though).
So when I found this recipe in the book, Wraps, I thought I'd give it a try. And it's GREAT! I used Mission Gluten Free tortillas, though, and they seem thinner than normal ... I went through 3 that broke up.
Meanwhile, the one that I finally got to wrap was amazing! Not really a pizza pie. But a similar creamy-stringv (NOT doughy)-even-MORE-tangy taste ... from the sun-dried tomatoes and balsamic vinegar.
So I up and ordered BFree GF tortillas (a little pricy) from Amazon ... TERRIFIC! A blend of sweet potatoes, beets, carrots, and Gluten Free flours ...and they wrap like magic!
If you're dairy-free, use the many fake cheeses out there. Not as stringy but still good ... and they MELT too!
So ENJOY! Eat it up ... FOR REAL!
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AuthorJill PlaceI absolutely LOVE pizza ... but it's hard to do gluten- and dairy-free. Here's a GREAT option using gluten-free tortillas and dairy-free cheese. Eat it up ... FOR REAL!
Preheat oven to 350 degrees F (See note for microwave instructions).
Heat a large nonstick skillet over medium high heat. Add the pepperoni and cook until crispy, about 3 minutes. Transfer to a paper towel-lined plate to absorb the extra oil.
Wipe the skillet clean with a paper towel and return the skillet to the stove. Add the olive oil and heat over medium heat. Add the bell pepper and garlic. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and cook until tender, 5 to 7 minutes.
Add the pepperoni, rice, marinara sauce, tomatoes, pine nuts, oregano, and vinegar.
Sprinkle the cheese evenly over the tortillas. Place the tortillas on a baking sheet and bake until cheese melts, about 2 minutes. Remove from the oven, divide the pepperoni mixture among the tortillas, and wrap.
A microwave oven can be used instead of a conventional oven. Once tortillas have been prepared, place one at a time on a paper towel-lined microwaveable plate. Cook on high power until the cheese melts, about 30 seconds. (If using dairy-free cheese, it may not melt as well or quickly ... I warmed the tortilla in a skillet and then added a thin layer of cheese and warmed until melted)
Ingredients
Directions
Preheat oven to 350 degrees F (See note for microwave instructions).
Heat a large nonstick skillet over medium high heat. Add the pepperoni and cook until crispy, about 3 minutes. Transfer to a paper towel-lined plate to absorb the extra oil.
Wipe the skillet clean with a paper towel and return the skillet to the stove. Add the olive oil and heat over medium heat. Add the bell pepper and garlic. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and cook until tender, 5 to 7 minutes.
Add the pepperoni, rice, marinara sauce, tomatoes, pine nuts, oregano, and vinegar.
Sprinkle the cheese evenly over the tortillas. Place the tortillas on a baking sheet and bake until cheese melts, about 2 minutes. Remove from the oven, divide the pepperoni mixture among the tortillas, and wrap.
A microwave oven can be used instead of a conventional oven. Once tortillas have been prepared, place one at a time on a paper towel-lined microwaveable plate. Cook on high power until the cheese melts, about 30 seconds. (If using dairy-free cheese, it may not melt as well or quickly ... I warmed the tortilla in a skillet and then added a thin layer of cheese and warmed until melted)
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