Question by Natural Mom: Have you ever tried making pizza using corn tortillas?
I’m wanting to make a Regular Italian pizza. Not a “Mexican pizza.” My husband and I are on a gluten free diet due to his Celiacs disease. He misses pizza, and I’m not willing to pay the high cost of a gluten free pizza. We have corn tortillas, and can’t use them for much since the fall apart so easily. I’m wondering if there is anyway I can use them to make an Italian pizza. Have you ever tried this? How was it?
Best answer:
Answer by TX2step
There isn’t any way to “glue” them together to make the crust; so they’d fall apart. Why don’t you make a crust using cornmeal; or buy gluten-free “flour” at the grocery store and make the dough?
Give your answer to this question below!
tastes like crap
I don’t imagine it would be tasty. I have made mexican pizzas with refried beans and meat and veggies and cheese but I can’t wrap my head around regular toppings (especially maranara sauce, which might make the tortilla soggy…) on one.
You can make gluten free pizza crust on your own and it would be much cheaper in teh long run.
GLUTEN FREE PIZZA CRUST RECIPE
1/4 cup millet flour
3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)
1/4 cup sweet rice flour
1/4 cup arrowroot starch (or use cornstarch or more tapioca starch)
1/2 cup tapioca flour
2 teaspoons xanthan gum
3/4 teaspoon salt
1 1/2 Tablespoons sugar
1 teaspoon sugar for proofing yeast
2 1/2 teaspoons active dry yeast
3/4 cup warm water, (heated to 115 -120 degrees)
2 Tablespoons ricotta cheese (for casein free try almond meal)
2 eggs
2 1/2 Tablespoons olive oil
1/2 teaspoon red wine vinegar or apple cider vinegar
1 Tablespoon Honey
Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough. I like to keep mine plain.
DIRECTIONS:
Place your pizza stone (or pan) in the oven and heat the oven to 170 degrees to get the stone warm. Prepare your liquid ingredients. Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a med. measuring cup or bowl and set aside so the mixture comes to room temperature. This mixture should not be cold when mixed with the dry ingredients. Next, combine all the dry ingredients and sift together in the bowl of your stand mixer. I used my paddle (not the dough hook) for this recipe. Heat 3/4 cup of water until it reaches 115 -120 degrees. In a separate small bowl, place your yeast and the teaspoon of sugar. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. At this point, you want to double check and make sure all your ingredients have come to room temperature. Turn the stand mixer (fitted with paddle) on and give the dry ingredients a few twirls. Add the egg, ricotta mixture to the dry ingredients and give it another few twirls. Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull. Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.
Once you have the pizza dough made, take the pizza stone out of the oven. You can turn the oven off at this point and leave the light on in the oven. Fit the pizza stone with parchment paper (do not use waxed paper) and lightly brush olive oil over the parchment paper. With a cake scraper, slowly spread the pizza dough batter in a 12-13 inch circle. You want the batter to be evenly distributed. At this point, you want to create a beautiful crust edge to your pizza. This can be tricky with such sticky dough. Cover your hands in olive oil and shape the edges like you want them. If you find your hands getting too sticky get a little more olive oil on your hands. You don’t want your dough to be too wet, so be careful. At this point, I put my stone back in the oven for a 40 minute rise. Once it has risen for 40 minutes, turn the oven to 375 degrees for 10 minutes to prebake crust.
Then add toppings. Hormel has gluten-free pepperonis! Turn the heat up to 400 degrees and cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!
Why not use your tortillas as a wrap?
You can spread each one with softened cream cheese
a tbsp of sauce,and your favorite toppings chopped small
enough to roll up
Wrap in a napkin or paper towel and zap in the microwave
for a minute and cut in half
At the table,sprinke with parmesan cheese and hot sprinkles
like at the pizzaria and
Voila!
I personally have not tried it but just two days ago I went to domino’s and order a thin crust pizza and the man pulled out an corn tortillas,and preceded to make my pizza.I was surprised first to see that domino’s use them but,I have to say my family really enjoyed it.