Yum





December 14 – only NINE days until Christmas! I’m trying super hard to get everything done, like a week ahead of time, so I can spend that week before Christmas, baking cookies with my kids, reading stories, watching ‘It’s a Wonderful Life’, and sitting by the fire, drinking something warm and yummy. Or maybe something cold and sparkly, and enjoying a short stack of these crispy vegan pizza snacks, otherwise known as Pizzadillas! That’s what it looks like in my mind anyway! We’ll see what happens in real life.

So meanwhile, back at real life…. it’s shopping, wrapping, decorating, and all of that regular December stuff. BTW, “December”, WHY must you taunt me with the most gorgeous sunsets every night, when I have no time to hit the beach with my camera?! Nice. Also, my 5 yr. old, Teddy, is in full Christmas mode, really enjoying all of our family traditions, and being on his best behavior, because our Elf, ‘Jolly Jimmy McElfy’, is staying with us right now. All I have to do is glance at that Elf on the Shelf, and things straighten right up, because, you know… naughty list! Must stay off of it!

My other son, Christian, is ALL. ABOUT. STAR WARS. So, yeah. I’m learning A LOT about all things Star Wars these days, and guess who has tickets for Friday morning (opening day), to see it within hours of it’s release? yep. us. Because that’s the kind of thing you can do when you home school! He’ll have to write a report or something about this.. but let’s not spoil it for him! 😉 Speaking of Christian, I have to have a little bit of a moment right now. He got his Black Belt in TaeKwonDo last Friday! He’s a student instructor, and a 12 year old Black Belt! So proud!! He makes it look fun too. So fun, that I’ve actually considered it! I used to do kickboxing classes, which is really SO different than actual, real martial arts, back in the day, but then I think about it, and I’m just not that into breaking boards…. with my hands… because… OUCH! And then there’s the sparing… I’m sure that would just turn into me getting hit in the face. Not to mention, I’d have to put the camera down, so, NO. I am super proud of him though, for working so hard, and earning a black belt!



So with the idea of helping you meet your relax a little around the Holidays goals, let’s make something quick and easy! Like crispy, gooey, cheesy, get more yum into your life, Pizzadillas!

A Pizzadilla, is a cross between a quesadilla (a tortilla filled with cheese and maybe other veggies or meat, folded in half and then grilled – don’t laugh, there are people who don’t know what these are! I had never even met one until I moved to CA when I was 15!!), and obvi, pizza!

Quesadillas are traditionally made with wheat or corn tortillas, but I make these with rice tortillas, so they’re Gluten Free! Yay! The rice tortillas have incredible texture, so your pizzadillas come out super crispy, and flaky, so it’s a win, even if you aren’t gluten free. Plus, how cool are you, serving these at a party, knowing that they are safe for anyone to eat? VERY, is the answer to that question. Seriously, these are fantastic as an appetizer, lunch , dinner, snack, whatever! And you can customize them any way you like, with your favorite pizza toppings, or if you’re a cheese pizza kinda person, do that. I used bell peppers, mushrooms, and sliced, vegan, soy free (how do they even do it?!) gluten free meatballs, by Beyond Meat for this post.

This wonderful recipe will have pizza flavors in your mouth in less time than it takes to bake a frozen one, or even order one up! 30 minutes or less? PAH-LEEEASE! You can rock these out in 15 minutes or less. What will you do with the time you save? Maybe I will actually make it down to the beach one of these nights! Enjoy!

Post your favorite ME time activity and/or your favorite pizza topping combo in the comments! Let’s inspire each other!





Save Print Vegan Pizza Snacks Author: Angel McNall, Cheftographer Blog Recipe type: Snack Cuisine: Fusion Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 Servings A delicious fusion of a Mexican quesadilla, and Pizza makes a great anytime dish! Ingredients

2 Rice Tortillas (Such as Food For Life Brand)

1 C shredded Vegan cheese (Such as Daiya)

4 T Pizza Sauce

Toppings shown here:

¼ diced bell peppers

½ C sliced white mushrooms

4 Vegan meatballs, cooked and sliced Instructions Place one tortilla in pan or on griddle. Turn burner to a low heat, and spoon half of the pizza sauce onto tortilla, covering one half. Add half of the cheese and half of your toppings. When tortilla is warmed and pliable, gently fold the empty half over the half with toppings. Add the next tortilla to the pan, and repeat the process. Turn your heat up to the lower side of medium. After about a minute or two, gently flip the pizzadillas with a spatula. The goal is to cook the outside slowly enough that the cheese melts, and the veggies soften and the tortilla gets browned and crispy, without burning. (Very similar to cooking a grilled cheese sandwich). Flip occasionally, until both sides of each tortilla are browned and crispy, and the cheese is melted inside. Remove from pan and let cool for 1 minute before slicing with a pizza cutter or large knife. If serving for an appetizer, cut each half into 4 pieces. Cut as shown for a snack or lunch/dinner. Notes Amounts of sauce, cheese, and toppings are suggestions. Please adjust to your tastes. I like it saucy, so I go a little heavy on sauce. Also, I find that a cheese that is fairly thick when it melts works best for this recipe. 3.4.3177