Sometimes I make Maisie “safe” pizza dough and I try to keep some in the freezer but when I run out and time is short, I make “safe” gluten, egg & dairy free pizzas fast and easy using white corn tortillas. Recently Maisie has said that she actually prefers these pizzas to when I make gluten-free dough so these may become her standard go-to pizza. I’ll tell you, they are so simple, I’m happy not to make dough and the speed at which these can be made versus waiting for my dough to rise…well no comparison.
I lightly toast the tortillas in a dry cast iron skillet, on both sides, until they are just a bit crispy. You can see the difference between the toasted and the uncooked tortilla.
I add Maisie’s favorite toppings and then it’s into the broiler to quickly bake the toppings on to the crust.
A delicious and “safe” pizza for my girl.
- white corn tortillas (I used the 6-inch round)
- pizza sauce or tomato sauce
- Daiya cheese (for vegan) or mozzarella
- pepperoni minis
Heat a large cast iron skillet and lightly toast both sides of the tortilla. Lay the toasted tortillas on a baking sheet lined with either a Silpat, parchment paper or aluminum foil. Add light toppings* to the tortillas. Place the pan of pizzas under the broiler and allow the cheese to melt, watch carefully as it only takes a couple of minutes.
* If you add meats and vegetables, they need to be fully cooked as they are really only warmed when the pizza is put under the broiler.
Servings: Maisie generally eats 2-3 pizzas for a meal. I layer the leftover pizzas with wax paper or plastic wrap between them, wrap and refrigerate. To reheat, I arrange the slices on a plate and microwave just until hot. The pizzas can also be reheated in a cast iron skillet, this re-crisps the bottom of the pizza.