I've been on a little “what else can I do with Siete Family Foods grain free tortillas?” kick. If you follow me on Instagram, and especially if you watch my IG stories, you've probably noticed this.
Full disclosure: Siete sponsors my husband's podcast and we've been friends with the family who runs the company (the Garzas) since maybe 2011 when two of the siblings attended one of my original seminars in Texas. So, we have a lot of the tortillas handy at all times.
But, don't mistake our connection to the company (or any others we align ourselves with, for that matter) as a reason why we talk about the products.
WE TALK ABOUT PRODUCTS WE USE AND LOVE. If we happen to arrange a sponsorship as well, then that's a win-win for us. But it's not why we talk about them, ya know?
We've already mastered the basic grain-free / Paleo taco situation with these tortillas, but I knew they were destined for more. I could feel it in my bones. So, I decided to give them a little more effort than I normally would (we typically warm them in a skillet with a little fat over very low heat for maybe 30 seconds or so – flipping once or twice – and that's that).
These grain-free, gluten-free pizzas really don't have much of a “recipe” per se. Mostly what you need is the recipe for my sauce and then the process for getting the tortillas crispy and pizza-like!
The only real recipe here is my COFFEE BBQ SAUCE, made with Balanced Bites Spices Coffee BBQ blend. Boom.
COFFEE BBQ SAUCE
- Simmer all ingredients over medium-low heat to reduce and cook to your taste preference, stirring occasionally to prevent burning.
BBQ Chicken Pizza Recipe
To prepare the grain-free tortilla pizza crusts:
- Pre-heat an oven or toaster oven to 200 degrees F (or use the keep-warm setting).
- Heat a cast iron skillet over medium heat.
- Brush the tortilla on both sides with the cooking fat of your choice (bacon fat is amazing).
- Place it in the skillet and cook it for about 2-3 minutes per side, flipping as-needed, until it's crispy throughout, just browning it slightly and eliminating the soft texture that it has when it's first out of the package. This process does take time, which can be annoying. If you have a large, flat cast iron griddle, that would be ideal to cook 3-4 of them at once.
- Once each tortilla is crispy, place it either directly onto the rack in your oven or on a cookie sheet to stay warm while you finish the others.
- Repeat as-necessary.
To assemble the pizzas, I then layered:
- about 2 tablespoons of COFFEE BBQ SAUCE (recipe above)
Feel free to use your own, clean-ingredient BBQ sauce, but I can't promise that'll it'll be the same evil-genius-level of a flavor bomb that these bad boys are. Just sayin'…
- shredded or finely chopped, pre-cooked chicken
- cheese of your choosing
I used shredded pecorino Romano and chèvre – which are sheep and goat milk-based respectively and they work for us – but you do you. If you don't do dairy, try a small amount of a nut-based cheese or go cheese-free on these, they'll be delicious either way, I promise.
- thinly sliced red onions
These are not pictured because for the two days in a row that I took pictures of these, I was somehow out of red onions, which is embarrassing – I used some chopped red cabbage above literally only for a pop of color because of this red onion travesty.
- sliced green onions
- chopped cilantro
To finish cooking the pizzas:
- place them into your oven or toaster oven (I use my toaster oven as often as possible, #sonjamorganstyle, because it's easier) on a broil setting to heat through and melt the cheese, keeping an eye on them so you don't burn the edges of the crust. I place them directly onto the rack, but you can try on a baking sheet if you prefer. I can't guarantee how crispy they will be if cooked on a pan.
- cut each individual pizza into 4 cute little slices, and enjoy!