Gluten-Free Tortilla Pizza

Living with food allergies/intolerances is hard.  Restricted diets can sometimes make it difficult to feel as though you have a normal life.  There are those who choose to live healthier lifestyles, and then there are those who have found out about a medical condition that requires them to change their eating habits drastically.  Suddenly needing to bring your own food to social events surrounding eating is a strange adjustment to make, and while those who love you won’t mind, it’s still discouraging to have to make those preparations.

Fortunately, there’s becoming an increased awareness of the variety of dietary needs among restaurant-goers.  We now see more establishments offering gluten-free options.  Servers are no longer surprised when you ask for dairy-free adjustments to menu items.  Still, those of us who live with restricted diets want to have it become second-nature, something we don’t have to think or worry about any more.

There are options, and lots of them.  Once you learn which kind of gluten-free pasta alternative you like best, you suddenly find yourself developing new favorite recipes around that.  You start to pick up your favorite kind of almond milk without thinking twice.  You reach for different sorts of produce and try new things.

Here is one of those recipes that will become a family favorite.  It’s important that we allow ourselves to enjoy treats of old, while adjusting them to our nutritional needs.  No one wants to give up pizza.  So, today we have a FODMAP-friendly gluten-free tortilla pizza that will nourish your body and relieve your desire for your old ways!


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Ingredients:
1 Rudi’s tortilla
1 tablespoon tomato paste or 1 tablespoon pesto or 1 tablespoon cashew cream
2 cups Baby kale, spinach, bok choy chopped
2 tsp. olive oil
1 tablespoon fresh chives
1 oz. grated sharp cheddar cheese (Organic Valley)
Sliced sweet red pepper

Directions:
Place tortilla on a baking sheet.  Spread either the tomato paste, pesto or cashew butter on the tortilla.

Saute the vegetables in the olive oil.  Place the vegetables on top of the sauce.  Add grated cheese or nutritional yeast to the top of the vegetables.  Place under broiler and toast until the tortilla is golden-brown.

Slice it up and enjoy!

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