Whether you avoid gluten due to allergies, sensitivities, or just an overall preference these brown rise tortillas found in the freezer section of your grocery store are THE BEST THING I’ve discovered in a while! 

Not only are they low half the fat, half the sodium, and sugar free compared to flat bread or naan breads that are typically used for quick at home pizzas  the naan bread is white meaning that it’ll process like sugar in your body. And I don’t know about you, but I prefer my sugar in dessert form. 

Now I’ve written similar posts before (I’m sorry I’m obsessed okay), but this recipe is entirely different, and that’s what I love about these tortillas you can really take your recipe anywhere you want to go. The possibilities are really endless. 

As I mentioned this pizza was inspired by one that I order at La Frasca, and while I’m not entirely sure how they create their pizza this is my best guess at the ingredients.

INGREDIENTS

DIRECTIONS  

1. Preheat oven 400 degrees. You should always cook pizza at a really high temp if you want a crispy crust. 

2. Caramelize your onions, now this does take some time, but if you want to speed up the process add some of the maple syrup the sweetness will help push things along. 

3. While the onions simmer prepare your sauce, combining tomatoes, spices and olives, and set aside. 

4. Don’t forget about those onions you do not want them to burn, but you also don’t want to stir them to much. Now that you’ve confirmed they are fine, prepare your tortilla wraps by placing them out on a cookie sheet, and lightly brushing with olive oil, and then dust with corn meal. This creates a really nice texture that mimics a homemade or gourmet pizza.  Flip them over when you’re done.

5. Add sauce to plain side of the tortilla, and begin building your pizza. I like to add sauce, and then a little cheese, and then the prosciutto, and onions, and then more cheese. 

6. Place in the oven for about 10-12 minutes (or cooked to personal preference). I like mine slightly crispy, so do take care in watching it if you prefer a slightly underdone pizza.  Once removed from the oven wait before cutting it otherwise you’ll rip all the cheese off the pizza cutting through it. Give it a second or two to breathe then cut it.

7. I’d strongly advice making some extras because you’re probably going to want some to eat for lunch the next day. It’s honestly just as good cold 🙂 if you’re into that sort of thing. 

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