Gluten Free Mini Hawaiian Pizzas
Alright... so this gluten thing and your body don't get along. It happens to the best of us. But does that mean you can't enjoy the world's favorite foods?! Pfft... nope.
Check out this "cheat" for making gluten free mini pizzas any time you want.
- 8 Corn tortillas, small
- 4 tbsp Bullseye BBQ sauce, "original"
- 2 cups Shredded cheese blend
- 1 cup Fresh pineapple, diced
- 8oz (1 cup) Jennie-O turkey-ham, diced
A Note About Ingredients
- I'll take the liberty to assume that pineapple and ham can be diced and stored (as we do in our kitchen) for use in just such an occasion... so the prep time doesn't include dicing. But if you didn't have a quantity in your refrigerator ready for use, what would it take you, really? Five minutes?
- I used Jennie-O Turkey Ham because it's clearly labeled as "gluten free." Obviously, you're welcome to substitute another product that you're comfortable with.
- "Cheese is made by combining milk, rennet (enzymes which curdle the milk), and bacteria, which ferments the milk to produce cheese. Plain cheese made with as few ingredients as possible will have undetectable levels of gluten in virtually every case." Full article on cheese/gluten by Jane Anderson here.
- Pre-heat oven to 375 degrees F.
- Lay tortillas out on counter or cutting board(s) so that each is individually accessible.
- Add 1/2 tbsp BBQ sauce to each tortilla, spreading evenly to edges.
- Add 1/4 cup shredded cheese to each tortilla, spreading evenly. Take care to leave a little room from the edges, as the cheese will ooze when melting in the oven.
- Add 1/8 cup diced pineapple to each tortilla, spreading the pineapple over the surface as much as possible.
- Add 1oz (1/8 cup) diced ham to each tortilla, (again) spreading evenly over the surface.
- Transfer "pizzas" to baking/cookie sheets - should fit four pizzas per sheet.
- Place both sheets on middle oven rack, bake at 375 degrees F for 12 minutes. If both sheets don't fit onto the same rack, place one high and one in the middle... exchange positions after 6 minutes.
- After baking, remove from oven and allow to cool on cookie sheets for a minute or two.
- Transfer pizzas to cutting board with a large spatula, quarter, and serve.
- For crispier "crust," bake for an additional 2 to 4 minutes.
- Try not to overfill the center of the pizzas. The center is the last to see full heat and (if piled excessively with toppings) it won't cook evenly.
- Optionally, you may line your baking sheets with foil for easier clean-up. Nothing like scraping melted cheese off a baking sheet, is there?
More Gluten-Free Cooking
|Serving size: 2 Mini-Pizzas|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Saturated fat 7 g||35%|
|Carbohydrates 34 g||11%|
|Sugar 13 g|
|Fiber 4 g||16%|
|Protein 17 g||34%|
|Cholesterol 55 mg||18%|
|Sodium 961 mg||40%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- These make great party snacks, so make a few batches and set them out for your guests.
- For an extra tangy touch to the pineapple, give the sauce a gentle squirt of lemon.
- Need to make lunch for kids in a hurry? Kids love pizza, and they'll love the idea that they can eat a whole pizza!