George Leppla wrote:
> Christine Dabney wrote:
>
>> We all know you love good pizza, nb....and that you wouldn't touch a
>> tortilla pizza....

It's so rare to find true thin crust pizza that most folks think the
common medium crust pizza is thin crust. True thin crust pizza has a
wafer thin crispy crust. Hard to find and some don't like it, but I
figure any good style of pizza is good in its own right. I like best
the style I grew up with but that doesn't mean I fail to like good
examples of other styles.

It should be possible to make a good crispy true thin crust pizza based
on a flour tortilla. I experimented with it a bit and never did manage
it, though. Then again I never managed a true thin crust pizza starting
from scratch dough either. I still think it's possible.

> We make tortilla pizzas for lunch quite often... but since I am avoiding
> gluten, we use corn tortillas.

Then back in 1999 I figured out I am wheat intolerant. Good bye
indigestion unless I deliberately intend it. Some meals are worth
deliberate indigestion. Corn tort pizza work find, don't give me
indigestion, aren't special.

> Add sauce, seasonings, pepperoni and
> cheese and anything else you like and stick in the over at 400 until it
> is as done as you want it.
>
> I would never pretend it is a gourmet pizza, but for a quick lunch it is
> pretty tasty.

But I can tune up the sauce with extra oregano fresh from the plant,
cheese that I grated myself, my favorite brand of pepperoni and so on.
That makes it good even on a corn tort.