As I’m certain is true for most of the U.S., we like pizza in this house and in fact, have pizza at least once a week at the old Smith Bites Homestead. And while we adore a sourdough or yeasted gluten-free crust, there are times when I don’t have dough ready to go when the mood strikes.
A few months back, I happened to catch a Facebook status about bar-style pizza – pizza made using flour tortillas and using a seasoned cast-iron skillet; it seemed too good to be true – because we’d tried, and failed, to successfully use a tortilla as a pizza base. Turns out, the method of using a cast-iron skillet guarantees success – as well as using a good flour tortilla base.
We’ve written about Toufayan Gluten-Free Wraps before and we wondered if a wrap might work for our pizza; I’m happy to report it works perfectly!! The trick, as I said, is using a hot cast-iron skillet as well as keeping your toppings simple and using a light hand when applying. Toufayan Gluten-Free Wraps are the only wraps we use; they are soft, bendable and taste like a real flour wrap; they’re made without any trans fats and have been family-owned for 90 years.
This recipe is a cheater’s version of a Midwest pizza I wasn’t aware existed until I moved here about 18 years ago; at first, I couldn’t imagine eating a BBQ Pork pizza . . . but turns out, it’s now one of my favorites. Does this officially make me a Hoosier?
Make the pizza. Ready in 12-minutes, it’s a game-changer, I promise.
Disclaimer: This is a sponsored post and we are being compensated to share this information with our readers; however, all opinions are strictly our own
GLUTEN-FREE BBQ PORK CAST-IRON SKILLET PIZZA
Makes 1 pizza
- 1 Toufayan Gluten-Free Wrap, plain or sun-dried tomato work nicely here
- 2 Tablespoons prepared gluten-free barbecue sauce or make your own
- 4 ounces pork sausage, broken into pieces (or crumbled) and sautéed
- 1/2 small purple onion, thinly sliced and sautéed
- 2 ounces fresh mozzarella, diced
- 2 ounces Parmesan, grated
- 1 pinch of crushed red pepper
- 1 pinch of finely chopped basil
- Salt and pepper, to taste
Click here to see the step-by-step method for making your own skillet pizza