Tonight we were down to the bare bones in my kitchen, but dinner still had to be made, so I came up with an almost completely allergen-free kid-friendly hybrid, the "Quesapizza". This quesapizza is a combination of a quesadilla and a pizza, and it was so good, even my son Lennon who has a peckish appetite ate all of his.
It is allergen-free, except for the soy cheese
(so sorry if you're soy allergic, but if so, you can just omit the cheese part). I use Follow Your Heart Vegan Gourmet Cheese Alternative in chedder flavor. It is the only Dairy-Free cheese my kids really like, and since Lennon outgrew his soy allergy, I allow it.
I'm not going to give proportions to the following as it's really a "by feel" kind of recipe, dependant on what you have in the fridge, and how many people you're feeding.
To make a quesapizza, use rice tortilla shells (I used Food for Life, brown rice tortillas). Put tortillas on a baking sheet. Spoon out some jarred marinara sauce, leaving about 1/2 inch uncovered around edges (so little fingers can hold it). Preheat oven to 400 degrees. Saute some thinly sliced onions in a little olive oil over medium heat till softened. Add sliced mushrooms, and suate till softened a bit too. Throw a few baby spinach leaves on top of tortilla, top with onions and mushrooms, and add a few slices of nitrite-free salami (tastes like pepperoni, available at Trader Joe's and Whole Foods). Top with shredded or thinly sliced soy cheese. (these ingredients are just what I had in my house. Feel free to alter as you see fit, but be sure to saute your heartier veggies a bit as this quesapizza only cooks 10 minutes in the oven). And not to be redundant, but... put in oven and cook 10 minutes. Remove and cut into quarters, and eat like a pizza, or fold over and cut in half, to eat like a quesadilla (the less messy way to eat it). Here are my boys, Lennon and Monte after their feeding frenzy. Stupidly, I gave them their bath right before dinner.