A hearty and filling gluten free and dairy free pizza.
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
1 yellow onion, sliced into half rings
extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
2 brown rice tortillas
1 cup rice cheese (Daiya brand preferred)
1 cup baby spinach
½ cup artichoke hearts, chopped into 1” chunks
1 cup leftover chicken, chopped into small bite-sized pieces
balsamic vinegar (optional)
Preheat oven to 400 degrees.
Over medium-high heat, pour enough olive oil to coat the bottom of a heavy bottom pan. Once the pan is hot, add the sliced onions and 1/4 teaspoon each salt and pepper. Stir to coat the onions evenly with the oil. Spread the onions out evenly across the pan and let cook for 20-30 minutes, stirring occasionally and scraping the brown bits from the bottom of the pan. If you notice the onions begin to dry out or starting to burn, lower the heat a bit and add a 1-2 tsp of water to the pan. Once the onions turn a rich, brown color, turn off the heat and set aside.
Place one brown rice tortilla on a large piece of parchment paper. Evenly sprinkle half the rice cheese over the tortilla. Top with the second tortilla (the double layer makes the “crust” more sturdy to hold up to the toppings.
Layer the toppings on the tortillas starting with baby spinach, then the chicken and artichoke hearts, followed by the remaining rice cheese on top. Sprinkle on some dried basil and oregano all over.
Place the pizza with the parchment paper directly on to middle rack of the oven and bake for approximately 15 minutes. (Rice cheese does not melt like regular cow cheese so you won’t be able to use the “melt” factor to gauge when the pizza is ready to come out.)
When the edges of the tortilla become browned and crispy, slide the pizza out onto a plate or cutting board. Optional: drizzle with balsamic vinegar. Slice and enjoy!