Tortilla Mini-Pizzas

By contributor Megan Stulberg

I left my grocery list at home the other day while picking up pizza ingredients and, of course, forgot to buy gluten-free flour. I was pretty bummed, but then I stumbled across a package of corn tortillas in my kitchen that made quite the delicious crust substitute! 


  • 4 corn tortillas
  • 2 cups tomatoes (fresh or canned), chopped 
  • 2 cups raw spinach, shredded 
  • 1 cup Daiya Cheddar Style Shreds
  • 1 cup fresh pineapple, sliced
  • 1/2 cup sweet onion 
  • 1/3 cup raw mushrooms, diced
  • 4 leaves fresh basil
  • 2 cloves garlic
  • Pinch of salt
  • Pinch of pepper


  1. In a large saucepot, add a splash of olive oil. Once heated, add garlic and onion. Sauté until translucent. 
  2. Add tomatoes, basil, salt and pepper to saucepot. Simmer for 20 minutes, stirring regularly until fluid consistency has been reached. Cool and set aside.
  3. Preheat oven to 350 degrees. 
  4. On a lined baking sheet, lay out corn tortillas. Evenly spread a thin layer of tomato sauce on each tortilla. Add Daiya, pineapple, spinach, mushrooms and any additional toppings.
  5. Bake for 12-15 minutes until crust has crisped and toppings have melted. 

Makes 2 servings (2 tortillas each). Enjoy! 


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