Gluten Free Vegetarian Tortilla Pizza

This gluten-free vegetarian tortilla pizza made with Mediterranean pizza toppings is baked with cheese resulting in the most delicious vegetarian tortilla pizza.
​
A gluten-free black bean tortilla is the pizza crust base for this easy veggie pizza. These gluten-free black bean tortillas for a pizza crust can be bought at Coles (in Australia), or use any gluten-free tortilla as a pizza crust base.

For me, pizza is all about the toppings, which is why I love using a tortilla wrap for a thin pizza crust loaded with healthy vegetables, pineapple, and cheese.
​
This tortilla pizza recipe is made with an easy to make homemade pizza sauce then topped with spinach, mushrooms, onion, tomato, pineapple, black olives, and cheese.

Yup, those are a lot of vegetarian pizza toppings that taste so damn good! The pineapple is probably my favorite pizza topping. You get to satisfy both the sweet and savory cravings with this healthy and homemade vegetarian pizza.

If you have an intolerance to cow dairy, you can skip the cheddar cheese and use feta cheese instead. Many people will tolerate goats cheese but not cows cheese. But I must admit I love a little cheddar cheese.

Pizza is one of my favorite foods as I am a savory food kind of girl. Unfortunately, most pizzas aren’t that healthy, especially when made out of a thick white wheat dough base and only topped with cheese and processed meats.

Where are the healthy veggies on a pizza like that? This vegetarian pizza is my version of a healthy pizza!

Using a gluten-free black bean tortilla is a substitute for regular pizza crusts for people with gluten or wheat food intolerances.

The mushrooms on this veggie pizza are high in plant-based protein and prebiotics to promote a healthy microbiome in the colon. I’m all about gut health here!

Both cheddar cheese and feta are good sources of vitamin B2, which is the co-factor for the famous MTHFR gene.

The spinach used on top of the pizza base is essential to get liver cleansing nutrients and folate into the diet. We all need our leafy greens! Using fresh basil leaves instead of spinach on this homemade vegetarian pizza adds an exceptional burst of flavor.

Pizza is one of my favorite foods, but pizza also used to be one of my trigger foods. A night of drinking with my friends finished with a couple of slices of pizza would always leave me with acid reflux the entire next day. Not fun.

When I got a food sensitivity test, I learned that I was highly intolerant to wheat. I was entirely surprised, but when both cow dairy and wheat came up, I knew that I had to give up the unhealthy pizza slices.

I stopped indulging in regular pizza as part of my protocol to rid of my bloating and acid reflux. But I also got creative and learned how to make healthier pizzas. I used to make dehydrated pizza crusts from super tasty vegetables, but it was time-consuming.

Then I discovered gluten-free black bean tortillas as a pizza crust base, and my life changed. I could eat pizza again! Except without the acid reflux (I also did additional work to address the root cause of my acid reflux). You can grab your free gut health guide to learn how to improve your digestion and gut health.

This gluten-free tortilla pizza is for anyone who wants to make a delicious and healthy homemade pizza.

4 gluten-free black bean wraps (or these gluten free wraps)
2 cups sliced mushrooms
2 medium tomatoes
1 cup pineapple slices (1 400 g can sliced pineapple)
1 cup black olives
½ onion diced
1 cup spinach leaves of fresh basil leaves
2 cups grated cheddar cheese
¼ cup feta cheese (optional)

Tomato Pizza Sauce
1 cup tomato paste
2 tbsp coconut sugar
1 tsp oregano
1 tsp basil

Dice the onion and tomato and slice the mushrooms then set on a large side plate with strained pineapple slices and black olives.
​
In a small bowl, make the homemade pizza sauce by mixing the tomato paste, coconut sugar, oregano, and basil. The coconut sugar cuts the acidity of the tomato paste for a mildly sweet pizza sauce.

Lay the four black bean wraps on a baking tray side by side then spread ¼ cup of the homemade pizza sauce evenly on top of the tortilla wrap pizza crust.

Layer on the spinach leaves followed by the rest of the diced vegetables. Top with the cheddar cheese and feta.

When making the tortilla pizzas make sure you evenly distribute to toppings on each pizza.

Bake the gluten-free tortilla pizzas for 30 – 40 minutes at 180 degrees Celsius.

I love my tortilla pizzas extra crispy. I usually bake these healthy tortilla pizzas for 40 minutes. But check to see how the pizza is doing at 30 minutes. If you don’t bake the tortillas pizzas long enough, the base can go soggy, so cook these pizzas well.

Enjoy these delicious and gluten-free vegetarian tortilla pizzas!