I love this trick because it is quick, easy, and delicious. It also doesn't hurt that it is portion-controlled and low calorie, as well as gluten free. I choose the gluten free tortillas because they are 130 calories each and work every bit as well as the wheat flour variety, but or 1/2 the calories. Crushed tomatoes make for a fresh tasting sauce and fresh, unaged mozzarella is lower in calories and sodium, making this pizza a tasty, health-conscious choice!
gluten free tortilla (found in the freezer/ natural/ organic section of most grocers)
fresh mozzarella, crumbled
favorite pizza toppings
Cast iron skillet or other heavy duty pan that conducts heat well and can be placed inside oven
Cook top and broiler
1 - Place frozen tortilla in a cast iron skillet or other heavy heat-conducting pan on stove top and turn onto medium heat. Top quickly with crushed tomatoes and fresh mozzarella pieces, and then add desired toppings.
2 - Cook on stove top until the crust is beginning to crisp and cheese beginning to melt.
3 - Watching carefully to avoid burning, place pizza under broiler to finish off cheese and crisp up toppings.
4 - Remove from heat and wait 30 seconds before cutting; crust will set as it cools. This pizza is great fresh but, once fully cooled, it also maintains its' crispness for packing to enjoy later.
Experiment on your own and have fun! I have also used this to make a gluten free version of my spinach cheese naan, shown below.