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Taco Pizza

Many years ago when my husband and I were dating we would go to a pizza place called Happy Joes. We almost always ordered the Taco Pizza. That was my favorite pizza that they served.

This is my take on that pizza, except it is gluten free and vegan. I do not think there are any Happy Joes left, but now I can have a taco pizza in about 30-35 minutes. that time includes making the crust and bake time. That is quicker than ordering and waiting for delivery.

  • 1 recipe of Soft Tostada Dough
  • 3/4 c Shortcut Refried Beans
  • Follow Your Heart Cheddar Cheese Shreds (optional)
  • 1/2 – 3/4 c iceberg lettuce, chopped
  • 1/4 c tomatoes, chopped
  • 1 avocado, chopped
  • tortilla chips, broken, garnish
  • favorite salsa, garnish – We like Newman’s Own brand

Preheat oven to 375 degrees. Line baking sheet with a silicone mat or parchment paper. I used a silicone mat. It is a little more forgiving when you shape the pizza crust.

Make dough. Form dough into a circle, and build up a ridge around the outer edge. Bake dough for 18 minutes. Remove from oven.

Layering 1: Shortcut Refried Beans and cheese shreds. Bake for an additional 7 minutes. Remove from oven.

Layering 2: Iceberg shreds, tomatoes, tortilla chips and salsa.


Serve. Eat. Enjoy.



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Mexican Soft Tostadas

These are a nice change to the Traditional Tostadas with the hard tostada shells.The shells are soft and pillowy. They remind me of puffy tacos that we used to get many years ago. Those puffy shells were fried and not gluten-free.

These healthy and flavorful all in one bite. You use whatever topping you have on hand. This was what was in my kitchen.

Assemble tostadas : Shells, beans, corn, tomatoes and avocado. Squeeze a little lime juice on your tostada.


Serve. Eat. Enjoy.


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2 Ingredient Soft Tostada Shells

These 2 Ingredient Soft Tostada Shells are reminiscent of some puffy taco shells that we used to get at a place called Tasty Taco in Des Moines, Iowa. Whenever we visit family we always have to make a stop for him when we are in town. The Tasty Taco shells are puffy, but they are also fried. These are puffy, not fried and gluten-free.

I made these and topped them with my Shortcut Refried Beans. The beans are good all on their own, but on these Soft Tostada shells… well – Amazing.

  • 1 c GF Self-rising Flour Blend
  • 1 c almond yogurt (I like Kite Hill)

Note: You can make your own Self-Rising Flour easily, if you do not have any on hand.

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper/silicone mat. I used a silicone mat. I find it is a little more forgiving when you are shaping the shells.

In a medium bowl mix together the flour and the yogurt with a wooden spoon. It takes a couple of minutes to get the dough thoroughly stirred.

Note: If the dough is too sticky add more flour, 1 tablespoon at a time. I did add one extra tablespoon.

Divide the dough into four mounds onto the silicone mat. Press the dough mounds into a circles about 6 inches across.

Bake for 22 minutes. Serve with desired toppings.