Veggie Gluten Free Pizza, Crunch Crust by Tamera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Brown Rice Tortilla 57 gram(s) Food for Life Brown Rice Tortilla (Wheat-Free, Gluten-Free) 0.25 cup Chef Boyardee Pizza Sauce.25 cup Spinach, fresh .2 cup, thinly sliced Carrots, raw (I use a potato peeler) .5 serving Tomatoes, Roma small chopped small.2 tsp Crushed Chili Pepper Flakes (by NALANI12) 1 slice (1 oz) Cheddar Cheese shredded cheese use your favorite.25 tsp Paprika
Turn oven on to 400 degrees. Place frozen tortilla directly on racks and bake until it gets golden and a little crunchy.
After tortilla cools a bit, put sauce on top to taste, add chopped tomatoes, chili pepper flakes, sliced carrots, spinach and shredded cheese.
If desired sprinkle paprika over top of cheese and you will get a nice golden brown color.
Place on parchment on cookie pan. Place on middle rack in oven and bake 15 to 20 minutes until desired doneness.
Serving Size: Makes one 6-8" pizza
After tortilla cools a bit, put sauce on top to taste, add chopped tomatoes, chili pepper flakes, sliced carrots, spinach and shredded cheese.
If desired sprinkle paprika over top of cheese and you will get a nice golden brown color.
Place on parchment on cookie pan. Place on middle rack in oven and bake 15 to 20 minutes until desired doneness.
Serving Size: Makes one 6-8" pizza
Nutritional Info Amount Per Serving
- Calories: 301.9
- Total Fat: 13.6 g
- Cholesterol: 30.0 mg
- Sodium: 732.4 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.6 g
- Protein: 10.0 g