Gluten Free Layered Pizza

This is a variation on the classic pizza. The rainbow of colours in three delicious layers, not toppings are what make this gluten-free pizza a winner. The leftovers are especially delicious the next day.



3 x 10-inch gluten free flour tortillas (rice tortilla works best)
1 tbsp. extra virgin olive oil
1 organic, orange pepper thinly sliced
½ lb. mushrooms, thinly sliced
1 bunch organic green onions diced
1 cup ricotta cheese
2 organic eggs
¼ tsp. organic, gluten-free ground nutmeg
2 garlic cloves, minced
4 oz. organic baby spinach leaves
Sea salt to taste
1 large organic tomato, thinly sliced
Handful chopped fresh organic basil
3 cups grated mozzarella cheese


Preheat oven to 375 F
Heat olive oil in a non-stick pan and add pepper, mushrooms and green onion, stir-fry for 3 minutes on high heat, and then turn the heat off and season with salt
Add ricotta, eggs, nutmeg and garlic into a large bowl and vigorously mix, and then fold in spinach and 1 cup of mozzarella
Place one tortilla on a 12-inch pizza pan and top with pepper mix, and then top with 1 cup of mozzarella. Add another tortilla and top with spinach mix. Add another tortilla and top with tomato, basil and last cup of mozzarella cheese.
Bake for 25 – 30 minutes or until cheese is golden.
Rest for 10 minutes before slicing.

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