If you are looking for a super-simple flourless crust for your pizza, look no further! I came up with a recipe and method that works great and tastes fantastic. I, personally, have not been diagnosed with any sort of gluten allergy or wheat intolerance. However, when I eat heavy, homemade breads (pizza, garlic bread, regular loaf bread) I tend to get heartburn from it. Sometimes the indigestion lasts for a couple of days. Since I don’t want to give up pizza, and I don’t want to invest in expensive gluten-free mixes or ingredients, I had to do something totally different. Like my Grandma says, “Necessity is the mother of all invention!”
There isn’t as much of a recipe to tell you as there is a method. But I will list it all here like a recipe, sort of.
What you’ll need: Gluten-free tortilla chips, preferably salt-free, shredded cheese of your choice, pizza toppings of your choice.
Preheat your oven to 425 F.
Step 1: Crush up enough chips to cover your pizza pan, or whatever size crust you desire. Make sure there aren’t any huge gaps between the chip bits, and try not to pile them too thick.
Step 2: Sprinkle cheese over the chip bits, just enough that when it melts, it’ll cover most/all of the chip bits. I didn’t measure anything here, I just eye-balled it. You will, too. 🙂
Step 3: Put the pan in the oven for about 5 minutes or until the cheese is melted and starting to get bubbly. Remove the pan from the oven and let it cool for a couple minutes.
Step 4: Invert the crust. (May be easier said than done) I put a flat cookie sheet over my pizza pan, grabbed them together (using potholders) and quickly flipped the whole thing upside down. My pizza pan has sides on it, which probably prevented crumbs from flying out. Something to consider.
Step 5: You can either leave the crust on the new cookie sheet, or slide it back onto the original pizza pan. I slid mine back to the original pan because it’s a stone pan and I figured it would make a better crust. (I think I was right)
Step 6: Add pizza sauce and toppings like you would for a traditional pizza. Bake for 10-15 minutes, more or less depending on your toppings (keep an eye on it, because the crust doesn’t have to bake like a traditional crust).
Now you can cut the pizza into slices and enjoy!! Mine turned out fantastic with a nice, crispy crust, and the cheese on the bottom was lightly browned. I could taste the corn tortilla flavor in the crust, and my kids said it tasted like a nacho, but it was still very good. It would probably make an awesome Mexican-style pizza! Anyway, I ate four pieces and was stuffed, AND I had zero heartburn. 🙂 I will definitely be making this again, and I hope you give it a try, too. Have a great day!