I’m always looking for new meal ideas. Ways to change things up a bit without drastically changing all of our favorite flavors. My kids sometimes struggle when they see new things coming to the table. Getting new ideas is probably my favorite reason to scroll Instagram. But honestly sometimes scrolling inspires me, and other times I walk away feeling less than. So I take a break. But when I saw this gluten free Pizzadilla from @ezglutenfree I had to try it.

But here’s my disclaimer. If you compare mine to hers… real cheese will always win in a photograph hands down. Using real cheese will always make it taste better too. Dairy free cheese, no matter how good, always leaves a little something to be desired. 

But I had to at least try it. And if you do go compare the way they are similar and different don’t forget to follow us both on IG while you’re there. She has some great unique ideas and feeds her body to relieve her symptoms of MS.

She used a cauliflower tortilla that I haven’t found locally so I used the Siete cassava flour tortillas. These are my go to. I’ve been wanting to try their chickpea variety but I keep forgetting.

Anyway, this is what I did to make these and I have to say, they turned out pretty good. It’s not something I would make often, just occasionally. To me (especially since I’m Italian) it tastes like a perfect blend of an Italian sandwich and a pizza.

Here’s what I did:

I preheated my oven to 375 degree Fahrenheit. 

Then I warmed the tortillas in a skillet. I usually heat them for 1-2 minutes per side on medium or until I see small bubbles. 

Next, on a lined baking sheet,  I added Applegate turkey, salami and Violife dairy free mozzarella shreds to one side of each tortilla and folded them over. It was my first time using this brand of dairy free cheese and I was really impressed. 

I then spread a little of my veggie marinara (I keep some in the fridge weekly, it’s so easy to make) on top, and next added a slice of  Field Roast Ciao cheese and Applegate pepperoni on top. Putting the pepperoni on top is the best trick for making it crispier. 

I decided to use slice cheese for the topping instead of the Violife shreds purely to get a better picture. Using the shreds on top is completely ok to do and normally I would’ve done this too. But when using dairy free cheese there’s always a little unknown risk with how well it will melt and sometimes that will ruin an image. I wanted mine to look at least half as delicious as @ezglutenfree. 

I baked them in the oven for about 15 minutes or until the dairy free cheese had melted, so if you are using real cheese, make sure to watch them closely. 

When I took them out of the oven I used a spatula to get them gently off the cookie sheet and onto a plate. I sliced each one in half with a pizza cutter and voila.

I drizzled a little oregano and Follow Your Heart parmesan over the top as well. 

Please know, this wasn’t a crispy treat, although, if it were that would’ve been even better. They are a little messy to pickup and eat. Well, I should say, they’re messy when their hot, because that’s how we ate ours. Maybe cooking them longer would make them a little crispier.

So I completely made this up from a photo I saw on @ezglutrnfree and you could too.

Next time you see something on your social media feed that looks delicious take the challenge and see if you can recreate it yourself. You just might surprise yourself.

Do you know another way to make a Pizzadilla? I would love to hear about it below in the comments. 

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