What’s a tortizza, you ask? It’s the super-tasty, super-easy single-serving “cheater” pizza that uses the dough for gf and me’s potato flour tortillas for the crust. They make a great after school snack or quick lunch. Keep a jar full of the dry ingredients for the dough on hand and whip them up one or two at a time as you need them.
What you’ll need:
The following recipe makes enough dough for 8 small (4 to 5 inch) tortizzas
TIP: This is the same recipe as we use for our potato flour tortillas. Click here for the tortilla instructions.
2/3 cup corn starch or other light gf flour
2/3 cup tapioca flour
¼ cup + 3 tablespoons of potato flour
3 ½ tablespoons sorghum flour
1 teaspoon xanthan gum
1 teaspoon GF baking powder
2 teaspoons brown sugar
1 teaspoon salt
1 cup + 1 tablespoon warm water
For each individual pizza:
1/4 to 1/2 cup pizza sauce (1 – 2 tablespoons per tortizza)
Pizza toppings of your choice.
The tortizzas pictured here are each made with 1 slice of gf ham, a few pieces of pineapple and about 1/4 cup shredded mozzarella.
What you’ll do:
Preheat oven to 350 degrees.
Sift dry tortilla dough ingredients together in a large bowl.
Make a well in the flour mixture and add the water. Mix with your hands until well blended. Divide into 7 or 8 balls. (If you are making tortillas, the dough will make about 9, but for the tortizzas, you’ll want the dough a little thicker to add stability.)
Using a rolling pin, roll out the tortillas between two pieces of parchment paper. We have even “squished” them flat between two lightly greased flat bottom side plates.
TIP: Mix the dry ingredients together in a large batch and store in a sealed container. When you want a tortizza, combine the dry mix with water at a ration of about 2:1, adding water by the tablespoon if needed. In other words, one cup of dry ingredients and 1/2 cup water will make 4 four-inch tortillas, 1/2 cup dry ingredients and 1/4 cup water will make two!
Place uncooked tortilla dough rounds on a cookie sheet and top each with 1 – 2 tablespoons of pizza sauce (store bought, your own, or try ours here).
Add your favorite toppings and cover with cheese.
Bake in 350 degree oven for about 20 minutes – until cheese is melted and browned and “crust” is baked through. The crust will be slightly soft and chewy.
Like this? You might also want to try:
◊ best ever gluten free pizza recipe
Photo Credit gf and me 2013
These look so yummy! Banana Peppers and Feta with red onions would do the trick for me 🙂
Mmmmmm. Sounds good!
Reblogged this on Cathal's Cookbook Allergy Free Cooking and commented:
These look amazing I will be making these for sure!! Thank you GF AND ME for sharing these with us xx
Your so welcome!
This looks so good 🙂
Thanks so much!
I know I’ve said this before, but I will say it again; you are a gluten-free genius! I officially declare that tonight will be “Tortizza” night at our house and by the look of these pics, it will definitely be a weekly event from now on! Thank you!!
Thanks! I hope you like them as much as we do! That’s a lot to live up to 🙂
Um… yum. Can’t wait to make it! My supermarket actually has really great gf tortillas but I never thought of turning that into a pizza!
Thanks! Let me know how it goes!
These look very easy and very tasty— great idea!
Love, love, love!!
Great recipe, they willbe handy to make at uni!
Thanks and yes they will!
Brilliant idea!! I’m def making these 🙂 love the name 🙂
Thanks! Hope you enjoy them!
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