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.
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.
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.
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:
Heat a non-stick pan on medium heat (not higher than medium heat).
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).
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.
Add hot sauce and generously drizzle on the Sweet Jalapeno Lemon Cream Sauce .
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!