One of our favorite grocery stores recently started carrying a gluten free Mexican pizza. It sounded great to us but found that while some of them were great, others were not so good. They were too spicy for one of us and not flavorful enough for others. We really liked the concept, though, so I wanted to figure out an easy version to be able to make on busy school days. I have tinkered with a couple of crust versions and this is our favorite. It holds up to the toppings, is a little crunchy and has a nice corn taste. We liked it rather thick (as you can see in the picture below) but you can always pat it thinner.
The toppings can be anything you like. We have done pureed pinto and black beans, grated Colby jack cheese, guacamole, salsa, chopped onion, chopped cilantro, sliced fresh from the garden Jalapeños and hot sauce. You can be creative and add anything you like.
If you’re starting out on the Feingold program you can make this stage one easily. Just keep the salsas and peppers off and you will still have a lot of flavor.
Have 2 baking sheets covered with parchment or pizza stones ready
Oven to 425 degrees - makes six individual pizzas.
For the crust:
1 package Bob’s Red Mill Gluten Free Corn Bread Mix
1 Cup Water
½ teaspoon Cumin
Dash Garlic Powder
Mix everything together for a stiff dough. Divide into six balls. Pat each ball into a circle with damp fingers on your parchment lined baking sheet. Mine were about six inches across. Three crusts fit well on each sheet.
Bake at 425 for 20 minutes.
For the black bean “sauce” just puree one can of beans with a bit of the liquid in the can - add a bit more if the beans are too thick. You want it to be the consistency of pizza sauce. That will be plenty for six pizzas.
Sprinkle your pizzas with your favorite toppings and put back in the oven briefly – five to ten minutes for us.
Garnish with salsa and guacamole and enjoy!