What you’ll need:

For dough:

The following recipe makes enough dough for 8 small (4 to 5 inch) tortizzas

TIP: This is the same recipe as we use for our potato flour tortillas. Click here for the tortilla instructions.

2/3 cup corn starch or other light gf flour

2/3 cup tapioca flour

¼ cup + 3 tablespoons of potato flour

3 ½ tablespoons sorghum flour

1 teaspoon xanthan gum

1 teaspoon GF baking powder

2 teaspoons brown sugar

1 teaspoon salt

1 cup + 1 tablespoon warm water

For each individual pizza:

1/4 to 1/2 cup pizza sauce (1 – 2 tablespoons per tortizza)

Pizza toppings of your choice.

The tortizzas pictured here are each made with 1 slice of gf ham, a few pieces of pineapple and about 1/4 cup shredded mozzarella.

What you’ll do:

Preheat oven to 350 degrees.

Sift dry tortilla dough ingredients together in a large bowl.

Make a well in the flour mixture and add the water. Mix with your hands until well blended. Divide into 7 or 8 balls. (If you are making tortillas, the dough will make about 9, but for the tortizzas, you’ll want the dough a little thicker to add stability.)

Using a rolling pin, roll out the tortillas between two pieces of parchment paper. We have even “squished” them flat between two lightly greased flat bottom side plates.

TIP: Mix the dry ingredients together in a large batch and store in a sealed container. When you want a tortizza, combine the dry mix with water at a ration of about 2:1, adding water by the tablespoon if needed. In other words, one cup of dry ingredients and 1/2 cup water will make 4 four-inch tortillas, 1/2 cup dry ingredients and 1/4 cup water will make two!

Place uncooked tortilla dough rounds on a cookie sheet and top each with 1 – 2 tablespoons of pizza sauce (store bought, your own, or try ours here).

Add your favorite toppings and cover with cheese.

Bake in 350 degree oven for about 20 minutes – until cheese is melted and browned and “crust” is baked through. The crust will be slightly soft and chewy.