The finished cheesy goodness

So I cannot take credit for this one – it was my mother’s invention when we were craving pizza during our gluten-free beginnings. However, it has turned out to be one of my favorite snacks, meals or even appetizers. It really is surprising how much those frozen brown rice tortillas you can buy at the store can resemble a super thin-crust pizza. I love the way they taste and how super simple they are to make and hope you will too.

2 frozen brown rice tortillas (leave frozen until ready to assemble)

2-3 ripe roma tomatoes, chopped

1/2 cup freshly shredded parmesan cheese (or another salty Italian cheese like asiago)

1 large ball buffalo mozzarella cheese, sliced 1/4 inch thick slices

1/4 cup fresh basil, coarsely chopped

olive oil, salt and pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and arrange the tortillas on the baking sheet (you may need to use two depending on the size so they don’t overlap). Scatter the tomatoes over the tortillas so they are covered all the way to the edges. Season tomatoes with salt and pepper and lightly drizzle with olive oil. Arrange Mozzarella slices over the tomatoes, but be sure not to overcrowd the tomatoes or they will lose their glory!!

Brown Rice Tortilla Pizza before the oven

Sprinkle the top of the pizza with the salty grated parmesan and bake in the oven for 10-12 minutes. The pizza is done when the tortilla crust is golden and the cheese is melted/bubbly. Garnish with chopped basil and another light drizzle of olive oil. Slice and enjoy HOT!