Print
ultimate mexican pizza-7

The Ultimate Mexican Pizza

See for yourself what makes this easy gluten-free pizza crust amazing and perfect for a Mexican Pizza! Load it with your favorite toppings for a delicious easy weeknight meal.

Course Appetizers, Main Dish
Cuisine Gluten-Free, Italian, Mexican, Vegan
Keyword gluten-free pizza, mexican pizza recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 Mexican Pizzas
Calories 218 kcal
Author Anjali Lalani

Ingredients

  • Gluten-free Brown Rice Tortilla , Food for Life brand
  • 15 oz. prepared beans , from can or made from scratch
  • 1 cup frozen spinach
  • 1/2 cup frozen corn kernels
  • 1 medium white onion , halved and thinly sliced
  • 1 red bell pepper , sliced lengthwise and halved
  • 1 green bell pepper , thinly sliced lengthwise and halved
  • olive oil
  • salt
  • pepper

Toppings:

  • vine-ripe tomatoes , finely chopped chopped
  • green onions , finely chopped
  • cilantro , finely chopped
  • Sweet Jalapeno Lemon Cream Sauce
  • fresh jalapenos , finely chopped (optional)
  • hot sauce , my favorite is Cholula

Instructions

To Prepare:

  1. Preheat oven to 450 degrees.
  2. Add the sliced white onions, red bell peppers, and green bell peppers into a mixing bowl and toss with a little olive oil, salt, and freshly ground black pepper.
  3. Line a baking tray with parchment paper or foil. Spread the onions and peppers on the lined baking tray and roast for 15 minutes, mix, and roast for an additional 15 minutes or until the vegetables are tender and starting to blacken. Once done, remove from oven and set aside. In the meantime continue to the next steps.
  4. In a microwavable glass bowl, add the refried beans, frozen spinach, frozen corn, and ~3 tbsp water. Microwave for 1-2 minutes until the vegetables completely defrost. Mix and set aside.

To Make Mexican Pizza:

  1. Heat a non-stick pan on medium heat (not higher than medium heat).
  2. Place one gluten-free brown rice tortilla on the heated pan. Slowly let the tortilla crispy up on one side. Be patient. You will notice the tortilla start to become brown. Flip and crisp on the other side. The tortilla is done when it is crispy on both sides and not flimsy when you pick it up (i.e. similar to a crisp shell).
  3. Place the crispy tortilla on serving plate or cutting board. Spread a thin layer of the beans/spinach/corn mixture. Top with a layer of roasted peppers and onions, followed by green onions, tomatoes, fresh jalapenos (if using), and cilantro.
  4. Add hot sauce and generously drizzle on the Sweet Jalapeno Lemon Cream Sauce .
  5. Cut in fourths with a pizza cutter and enjoy!!

Recipe Notes

Gluten-Free Tortilla - I've only ever used Food for Life brown rice tortillas or regular flour tortillas (not GF) for this recipe. 

 

Make-Ahead Tip - Prepare the roasted veggies, beans, and Sweet Lemon Jalapeno Cream Sauce ahead of time.

 

Feel free to use this recipe as a guideline to create your own version of Mexican Pizza using these crisp Brown Rice Tortillas and your favorite toppings of choice!

Nutrition Facts
The Ultimate Mexican Pizza
Amount Per Serving
Calories 218 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 525mg 22%
Potassium 509mg 15%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 4g
Protein 9g 18%
Vitamin A 74.9%
Vitamin C 56%
Calcium 9.8%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.