Quick Broiler Corn Tortilla Pizzas - Gluten Free
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 108.2
- Total Fat: 3.5 g
- Cholesterol: 10.0 mg
- Sodium: 178.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.4 g
- Protein: 4.9 g
IntroductionMy husband's sudden decision to switch to gluten-free inspired this spur-of-the-moment recipe. These tasty pizzas make a great snack or meal. My husband's sudden decision to switch to gluten-free inspired this spur-of-the-moment recipe. These tasty pizzas make a great snack or meal.
6 medium size corn tortillas
1/2 cup pizza sauce
1 cup mushrooms, sliced (I used about 6 whole)
1/2 green bell pepper, cut into strips
approx. 1/2 cup finely shredded pizza cheese
1/2 cup fire-roasted tomatoes, canned
*These are better eaten with a knife and fork. They can be quite messy, esp. if you like a lot of sauce.
*If you choose to add pepperoni slices (about 4 per tortilla), the calories per serving jumps from 108 calories to 210.
*I used the quick broiler method for melting cheese and keeping tortillas relatively soft, but you may prefer to bake them in regular oven for 10-15 minutes until crispy brown.
*Individually these make a great snack or appetizer, or eat two or three for a meal.
Spread out corn tortillas. You can fit about 6 on a cookie sheet with sides overlapping a little bit. Spread approx. 1 Tbsp. pizza sauce on each tortilla, more or less according to your liking. Add some fire-roasted diced tomatoes according to your preference. (these are like sauce in themselves) Sprinkle green peppers and mushrooms on top and sprinkle on shredded pizza cheese.
Place under broiler for a couple minutes. Watch closely until cheese is melted to desired doneness (the cheese turned out a little browned, but I enjoy that).
Allow to cool slightly and serve. Be careful. These are hot!
Serving Size: makes 6 tortilla pizzas