Cheesy Turkey Tostada Pizzas

When I was creating recipes for my book, The Complete Idiot’s Guide to Eating Well with IBS I had to think quick on my feet and come up with some recipes I had never tried.  I had to fill half a book (thirteen chapters) with my own concoctions and had a tight time limit!

I found tostada shells at the grocery store and thought they would make a nice Mexican style pizza so brought them home!

 In my book, I created a recipe using extra lean beef and Mexican spices, added some diced tomatoes…I used Muir Glen Organic Fire Roasted

and a bit of grated sharp cheddar.

The tostada pizzas turned out to be a hit with all of us so I thought I would share my recipe with you!

Tonight when I made them, I opted to use ground turkey.  I personally like ground chicken or turkey better than beef  (I was one of the few American kids that hated McDonalds burgers!) thankfully  (Ha!)but use whatever lean meat suits you.  I love adding some thinly sliced scallions to my recipes for just a hint of onion flavor.

These little pizzas are yum!

You can add a slice or two of avocado or guacamole if you’d like.  I love a little avocado!  (FODMAP followers avocado should be limited to just a few slices and/or make your own guacamole without garlic or onion.)



Cheesy Turkey Tostada Pizzas (low FODMAP)


  • 1 pound lean ground meat (chicken breast, turkey, beef etc)
  • 2 teaspoon ground chili powder (FODMAPers note: many brands have garlic so choose a variety that does not!) has some garlic free varieties available online such as California chili powder by El Sol de Mexico
  • 1 teaspoon ground cumin, or more to taste
  • 1 cup diced tomatoes or fresh chopped (I like the Muir Glen Fire Roasted), drained of juice
  • Salt and pepper, to taste
  • 10 tostado shells
  • 1 cup grated sharp or low-fat cheddar cheese
  • 2 scallions, finely chopped (FODMAP followers use green part only)


  1. Preheat oven to 350 degrees
  2. In large non-stick skillet over medium heat, add meat. (May need to add a TB oil if meat is particularly lean)
  3. Cook meat, crumbling and stirring for about 8-10 minutes.
  4. Add chili powder, cumin, and tomatoes to the skillet. Reduce heat and cook for another 5 minutes or until meat is thoroughly cooked. Season with a bit of salt and pepper if desired.
  5. On a large cookie sheet, spread out tostada shells (some may overlap a small amount). Divide meat mixture evenly among tostadas.
  6. Sprinkle cheddar evenly over meat. Bake for 8-10 minutes.
  7. Sprinkle with scallions, if desired.
  8. Serve with a side salad and a 1-2 slices of avocado.