Gluten-free Mini Tortilla Pizzas

August 23, 2012 by Leanne Vogel August 15, 2014

Homemade mini pizzas made from tortilla cut outs. Use shapes like stars, hearts, or your child’s favorite character for some dinner fun!

Ingredients

Pizza Crust

• 2 (8-inch) gluten-free tortilla/wraps
• 3-inch circle cookie cutter

Sauce

• 1 cup (85 grams) sun-dried tomatoes, soaked in boiling water for 10 minutes
• 1/4 cup (10 grams) fresh basil leaves
• 2 tablespoons fresh oregano
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic
• Pinch crushed chili flakes

Toppings

• 1 teaspoon extra-virgin olive oil
• 1/2 fennel bulb, sliced
• 1/2 yellow onion, sliced
• 1/4 cup goat milk mozzarella cheese or dairy-free cheese

Instructions

1. Preheat oven to 350F and line a small baking sheet with parchment paper or a silicon baking mat. Set aside.
2. To prepare mini pizza rounds, press a 3-inch circular cookie cutter into the side of a gluten-free tortilla or wrap to punch out a small pizza round. Repeat a total of 7 times so that you’re left with a total of 8 rounds. Set aside.
3. To prepare the sauce, place all sauce ingredients in a food processor or blender. Blend until a paste forms. Set aside.
4. To prepare toppings, heat olive oil in a medium frying pan over medium-high heat. Add sliced fennel and onion. Saute for 3-4 minutes, until translucent.
5. Assemble your pizzas by placing the mini rounds on the prepared baking sheet. Press the sun-dried tomato paste into each round.
6. Top with sauteed fennel mixture and a sprinkle of goat cheese.
7. Cook in the oven for 5-8 minutes, or until corners begin to brown slightly.
8. Remove from the oven and serve as an appetizer, lunch, or dinner with a side salad.

Notes

To keep vegan, use dairy-free cheese.

Nutrition Information Per Serving