This Very Good (Not Sad) Gluten-Free Pizza Is My New Go-To Recipe
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here’s a peek into what we’re cooking and eating in our own kitchens.
Gluten-free eating has made some major strides in the last few decades, but when it comes to pizza, it’s still never quite as good as the real thing.
That said, there are some versions out there that get pretty close. Restaurants have done wonders with gluten-free pizza dough (and everything tastes better when cooked in wood-fired ovens). And I’m sure there are some righteous, if slightly tricky, recipes out there for homemade dough, but one of the things I love most about pizza — one of the things I want most, is for it to be quick and easy. Pizza is a dish of simplicity, and when I want to satisfy a pizza craving at home, I tend to want it to be simple.
I thought I was stuck heating up frozen pies, but the options always seemed to taste either too sweet (graham cracker) or too dry (cardboard). I had all but given up on my quest to find something uncomplicated that passed muster.
That’s when I got my hands on a copy of Liz Moody’s cookbook Healthier Together. In it there’s a recipe for “Super-Quick Cast-Iron Pizza,” which first drew me in with the promise of speed, and then continued to intrigue me with a highly appealing photo of a thin, crispy-looking pizza. I was sold as soon as I read the suggestion of using my favorite tortillas.
You see, I always keep a pack of Siete tortillas (I’m partial to the cassava flour ones) in my fridge. I use them for quesadillas, wraps, and tacos, but I had never thought to try making pizza with them, so I was intrigued.
This Is So Much More than Just a Tortilla Pizza
Now, I know what you’re thinking: A tortilla pizza, really? Talk about sad! But this one is different, I promise. Liz’s method, inspired by a J. Kenji López-Alt recipe, relies on both the stovetop and the oven to give it a supremely crispy crust. It is not your average (read: soggy and disappointing) tortilla pizza.
Start by preheating your oven. While that’s happening you heat some avocado oil in a skillet on the stovetop and, once the skillet is warmed, place your tortilla in to cook for a minute or so. Then flip the tortilla and let that side warm for a minute while you add tomato sauce. Then take the skillet off the heat (but leave the stovetop on!) and add the rest of your toppings (Liz offers some fun options in her book, but I’m partial to chunks of fresh mozzarella). Next, put the skillet into the preheated oven for a couple of minutes. Then you put the skillet back on the stovetop for just a minute or two more to crisp up and brown that bottom one more time.
After I transfer the pizza to my plate I shower it with freshly chopped basil, a sprinkle of flaky salt and Aleppo pepper. I can hardly wait for it to cool to dig into a slice. The resulting pizza is impossibly crisp, and sturdy enough to hold up to the sauce and cheese — no sagging slices here.
Is it really pizza? No, of course not. Is it close enough? Absolutely. And it comes together with fridge and pantry staples in a matter of minutes. Take that, sad frozen pizzas!
Avocado oil, for greasing the pan
- 4 tablespoons
Toppings of choice (cheese from the milk of grass-fed cows, thinly sliced vegetables, dried or fresh herbs) - see suggestions below
Preheat oven to 425°F.
Drizzle a bit of avocado oil in a 10-inch cast-iron skillet and warm over medium-high heat, turning the pan to coat it evenly. When the oil shimmers, wipe out the excess oil and place one tortilla in the pan. Reduce heat to medium and let cook for one minute. Flip the tortilla and cook for an additional minute while you add 2 tablespoons of sauce, spreading it all the way to the tortilla’s edge.
Remove the pan from the heat and add the toppings of your choice, reserving fresh herbs to finish. Transfer the pan to the oven and bake for 2 to 4 minutes, or until the edges of the tortilla are golden brown but not burned (if you’re not using cheese, check on the early side). Transfer the pan back to the stove and cook for another 1 to 2 minutes over medium heat, until the bottom is browned, but not burned. Transfer the pizza to a plate and let it cool slightly. Top with fresh herbs, if using.
Repeat with second pizza and serve.
Classic New York: mozzarella cheese from the milk of grass-fed cows + dried oregano, dried basil + garlic powder + salt
Better than Margerita: Chunks of mozzarella from the milk of grass-fed cows + fresh basil (add after cooking) + drizzle of hot honey
Brussels Sprouts & Bacon-ish: Shredded Brussels sprouts + pan-fried in avocado oil with a sprinkle of salt until just brown + cooked pasture-raised bacon or coconut bacon
BBQ Chicken Party: Cheddar cheese from the milk of grassfed cows + shredded pasture-raised rotisserie chicken + tossed in BBQ sauce + thin-sliced red onions
The Salad Pizza: Thinly sliced apple, toasted, chopped walnuts, fresh arugula (add after cooking) + a drizzle of olive oil (add after cooking) + a drizzle of balsamic vinegar (add after cooking)
Reprinted from Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships. Copyright © 2019 by Liz Moody. Photographs copyright © 2019 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.