The pizzadilla is a recipe that combines 2 of my favorite things: pizza and quesadillas! I actually cooked this using our George Foreman countertop grill, but you could also make it in a panini press or a skillet. This could even be made with vegan cheese and toppings sans butter in order to keep it vegan. It is super easy and satisfying, and because it uses wraps as the base, it never turns out doughy or tough like some gluten free pizzas can.
GLUTEN FREE PIZZADILLA
-1 bag shredded mozzerella cheese
-1 bottle or can of your favorite tomato sauce
-2 Aldi's "Live Gfree" plain wraps
-Pizza toppings of your choice: I used pepperoni, but veggies, ham, pineapple or sausage would also work well
-1 tablespoon butter
Warm up the grill, skillet, or panini press. Butter the bottom of one wrap, and place it butter side down on a plate. Spoon as much sauce as desired, and then add mozzerella and toppings. Place the other wrap on top and butter the top of it. If you are using a George Foreman grill or panini press, place the pizzadilla in it and remove when golden brown. If using a skillet, brown one side, flip, and then brown the other side. Cut into quarters or 8 "pizza slices" and serve. Optional: extra sauce for dipping.
GLUTEN FREE PIZZADILLA
-1 bag shredded mozzerella cheese
-1 bottle or can of your favorite tomato sauce
-2 Aldi's "Live Gfree" plain wraps
-Pizza toppings of your choice: I used pepperoni, but veggies, ham, pineapple or sausage would also work well
-1 tablespoon butter
Warm up the grill, skillet, or panini press. Butter the bottom of one wrap, and place it butter side down on a plate. Spoon as much sauce as desired, and then add mozzerella and toppings. Place the other wrap on top and butter the top of it. If you are using a George Foreman grill or panini press, place the pizzadilla in it and remove when golden brown. If using a skillet, brown one side, flip, and then brown the other side. Cut into quarters or 8 "pizza slices" and serve. Optional: extra sauce for dipping.