So, the latest news about my two “out of commission” Notebooks is that there was a problem with Windows on my older laptop, but it’ll be back in my possession tonight. However, the hard drive in my brand spankin’ new Notebook is TOAST.
No biggie! It’s new, so it’s under warranty. But still, I’ve only had it for a little over a month. We were just getting to know each other! *Sad Face*
When I saw a recipe for “High Protein Tortilla Pizzas” on OhSheGlows last week, I knew it was a recipe I had to try ASAP. Actually, anything with the word “pizza” in it I have to try!
Ang’s version called for whole wheat tortillas, and whole wheat flour in the 5-Ingredient Vegan Cheeze Sauce. I substituted the whole wheat tortillas with these not-so-great gluten-free pizza crusts.
… Which were so thin, they might as well be called tortillas!
Imperfect, but perfect for this recipe.
A pizza with… Beans?! Yup! Think baked beans on toast… With cheese. You can’t go wrong!
Along with substituting the crust, I substituted GF all-purpose flour for regular flour in the “cheeze” sauce. I didn’t make any adjustments in the amount, which I should’ve done in hindsight. My sauce came out very runny. I will probably double, and maybe even triple the GF flour next time I attempt the “cheeze.”
I mixed the (runny) sauce in with the veggies and beans, and put it on top of the tomato-sauce covered crust. Instead of Daiya cheese, which I haven’t come across yet, I topped with Goat’s Milk Mozzarella and some organic black olives. If anyone in BC/Canada knows where you can find Daiya cheese, let me know… Please and thanks! 🙂
Verdict: One of the best homemade pizzas I’ve made! It was really hearty and tasty. Although it was definitely a “clean” pizza, it didn’t taste bland or super healthy, and it didn’t leave me feeling guilty or bloated. Success!
I would make this again in a heartbeat!
Anyways, I’m off to go find me some lunch! Writing about pizza hasn’t helped at all in the hunger department. Hope you’re all having a great “Jersday” so far!