Gluten and Dairy Free Vegetable Tostada

serves / makes 2
10 prep time
10 mins cooking time


I first tried this dish in Madrid from a street stall – it tasted amazing and it was also my last holiday pre the pancreas packing in and I was still eating gluten and dairy. It tasted so fresh and amazing and I’ve been a fan ever since. This recipe is just a quick simple version of the tostada using ingredients I had in my cupboard/fridge – you can really change this recipe to it your own tastes/leftovers.




  • 2 gluten and dairy free wraps (I used the Newburn Bakehouse ones by Warbuton)
  • 3 tablespoons sundried tomato paste (Zest is gluten and dairy free)
  • 1 garlic clove, minced
  • 2 teaspoons smoked paprika/pimenton
  • 2 teaspoons oregano
  • salt and pepper, for seasoning
  • 1 onion, diced
  • 1 pepper, diced
  • handful of cherry tomatoes
  • 2 handfuls of rocket
  • drizzle of balsamic vinegar


  1. Preheat the oven to 200 oC
  2. Toss the diced onion and peppers in the minced garlic, smoked paprika and oregano
  3. Season with salt and pepper
  4. Heat a drizzle of olive oil in a shallow frying pan on a high heat
  5. Add the vegetables and stir fry for 5 minutes
  6. Place two gluten fee tortilla wraps on a baking sheet and spread the tomato paste on
  7. Spread out the vegetables over the top of the wraps
  8. Place in the oven for 5 minutes
  9. Top with the cherry tomatoes and rocket
  10. Drizzle with balsamic vinegar/glaze

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