Quick and Easy Gluten-Free Mexican Pizza

Today I am sharing this Quick and Easy Gluten-Free Mexican Pizza. This excellent recipe comes from my dear friend Kim Maes. She graciously said I could share it with you all!

Quick and Easy Gluten-Free Mexican Pizzas (Recipe and photo from Kim Maes)

This pizza is gluten free and dairy free but you can absolutely add a little cheese if you like. “Regular” cheese if you eat dairy or dairy-free cheese if you do not.

I say a little because as Kim says this is not really a cheese-based pizza. Those words may seem like a sort of pizza heresy but honestly, when you try this pizza, you will completely understand.

You may remember Kim from her fantastic former gluten-free (and “more-free”) website and recipe app Cook IT Allergy Free as well as several of her guest recipes here on gfe. You can still find Kim online at Healing the Gut but her primary focus these days is her in-person one-on-one care of dear human beings in her own neighborhood. Such vital work to any community!

Back to This Quick and Easy Gluten-Free Mexican Pizza

When Son called the other evening, he immediately asked “What should J (his fiancée) and I have for dinner? Burgers or pizza?” I immediately said, “Pizza!” If given an easy choice like that my answer is always pizza. 100%. 

Son eats gluten free and dairy free but he usually makes his own pizza at home. He typically starts out with a pre-made crust, simply adding the toppings that appeal to him at the time.

I always love hearing about his topping combinations. A recent one included prosciutto and artichoke hearts. Yes, please!

Some of us stick to the same topping combinations over and over. Pepperoni with half of the pizza also with mushrooms pizza was the favorite pizza topping combo for me and Mr. GFE for decades. (You can see the proof in this photo of Brazilian Cheese Crust Pizza.)

With gluten-free girlfriends at my gfe retreats, we tend to get even more creative with our vegan pizzas. Last year, the most unique pizza we enjoyed was an amazing Roasted Potato, Red Onion, Goat Cheese, and Fig Jam Pizza!

Today’s Quick and Easy Gluten-Free Mexican Pizza has a combination of toppings that might be new to you as far as pizza toppings but you can easily see that these flavors will work well together. And I can personally recommend this recipe from Kim.

In fact, I told Kim in 2012 (yes, that long ago): “I have made your Quick and Easy Mexican Pizzas, Kim, and I can totally vouch for how quick and easy they are, as well as delicious. Well, actually, my whole support group can attest to that fact as we enjoyed them at one of our pizza meetings. Love this recipe!”

Yes, I was leading my gluten-free support group at that time and for one of our always popular pizza meetings, I made Kim’s Quick and Easy Gluten-Free Mexican Pizzas. Because I made them on the spur of the moment, I did not have all the required ingredients called for in the recipe. The results were still wonderful.

When I subsequently made these pizzas with all the right ingredients, they were downright terrific. In fact, just thinking about them again, I would love a slice right now!

When Kim first shared this pizza recipe on her site, she said:

“These gluten-free and dairy-free Mexican Pizzas are so quick to throw together and are perfect for a healthy and easy weeknight dinner that even the kids should love.

These days, it seems like getting a real meal on the table and then getting everyone to actually sit down and enjoy it together can seem close to impossible. We need simple meals that we can get on the table quickly, while still giving our family a healthy dose of nourishing food.

This is one of those meals that I like to throw together when I am in a crunch for time. It is pretty kid friendly and a simple way to sneak some greens into even the pickier eaters in the house.

I use an allergy-friendly pizza crust or even fresh corn tortillas, then top it with these easy toppings. Toss it in the oven for about 10 minutes then top with more fresh greens and you have something that will nourish your family and get your out of the kitchen quickly.”

Again, please do not wait to make these pizzas if you’re missing an ingredient or two. You will still enjoy them very much and that just means you can make them again as soon as you have picked up everything you need.

A reason to make pizza again? That is always a wonderful thing, right? I sure think so!

More Pizza Night-Worthy Gluten-Free Pizza Recipes on gfe

~ Amazing Gluten-Free Pizza Crust

~ Easy Paleo Pizza Crust Recipe (Gluten Free, Dairy Free)

~ Flourless Gluten-Free Pizza (Low Carb and Keto Friendly)

~ Gluten-Free Pizza Bombs

~ Pizza Dip

~ Top 30 Best Gluten-Free Pizza Recipes

Quick and Easy Gluten-Free Mexican Pizza Recipe

Quick and Easy Gluten-Free Mexican Pizzas (Recipe and photo from Kim Maes)

Yield: 2 pizzas

Quick and Easy Gluten-Free Mexican Pizza

Print

These gluten-free Mexican Pizzas are so quick to throw together and are perfect for a healthy and easy weeknight dinner that even the kids should love. Dairy is not the focus of these pizzas but feel free to add some if you like.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 gluten-free pizza crusts (such as Udi’s) OR 4-6 gluten-free corn tortillas (see notes)
• 1 cup refried black beans
• 1/2 cup salsa (choose your favorite allergy-friendly version)
• 2 chicken breasts, cooked and shredded---preferably organic
• 1 cup frozen or fresh organic sweet corn kernels
• 1/2 red onion, finely chopped
• 1 - 2 cups (or more) micro-greens
• 1/2 teaspoon garlic salt
• 1/2 – 1 cup cheese, preferably organic (either dairy or dairy-free); optional---the cheese can be totally left out here as this is not a cheese-based type of pizza
• 1/2 of an avocado, chopped
• 1/4 cup fresh cilantro, chopped
• 1 - 2 fresh lime wedges

Instructions

1. Preheat oven to 400F degrees.  Line a baking sheet with parchment paper.
2. Take the two pizza crusts and place them on your baking sheet. Spread the refried black beans evenly over each crust. Then top each with the salsa. Then add the dairy or dairy-free cheese if using (this is a very optional ingredient
   for this recipe). Spread the chicken, corn, red onion, micro-greens, and
   garlic salt evenly over each pizza.
3. Place baking sheet in preheated oven for about 10 minutes until the pizzas are warmed through and the cheese, if added, is melted, and beginning to bubble.
4. After removing from oven, place slices of fresh avocado evenly over the pizza, top it all with the fresh cilantro, and then squeeze the lime wedges evenly over the pizzas before serving. Top with even more fresh greens. Enjoy.

Notes

Shirley here: When I make pizzas using corn tortillas, I use two corn tortillas, one on top of the other, to ensure I have a pizza base that is strong enough to support the toppings. I have also used gluten-free flour tortillas to make pizza. For those pizzas, it depends on the brand and the thickness of the tortillas whether I double them.

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