Mexican Pizza
Author: Angie Halten
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
A nice change from your average pizza.
  • 1 Tbsp active dry yeast
  • ½ cup GF cornmeal (fine grind)
  • 2 cup white rice flour
  • ½ cup cornstarch
  • ½ cup potato starch
  • 3 Tbsp dry milk powder
  • 2 tsp chili powder
  • 2 tsp xanthan gum
  • 1½ tsp salt
  • 1 cup low fat vegetarian re-fried beans
  • 2 Tbsp honey
  • ¼ cup olive oil
  • 2 large eggs
  • 1 tsp cider vinegar
  • ⅔ cup + 2 Tbsp water
  • 2, 8 oz pkgs GF cream cheese
  • 2, 16 oz jars of GF salsa, extra liquid drained off
  • 8 oz Monterey Jack or Cheddar cheese, shredded
  1. Combine yeast, corn meal, rice flour, cornstarch, potato starch, milk, chili powder, xanthan gum, and salt. Mix well with a fork.
  2. Combine beans, honey, oil, eggs, vinegar and water. Add to dry ingredients and beat for 3 minutes or until mixture is smooth.
  3. Lightly oil a 14-inch deep dish pizza pan.
  4. Scoop dough into pan. Oil a sheet of plastic wrap and lay it, oiled side down, over dough. Press dough evenly into pan and all the way up the side of the pan.
  5. Spread bottom of dough with cream cheese. Cover with salsa and sprinkle with cheese.
  6. Bake at 475°F for 25-30 minutes or until edges of crust are deep brown and cheese is bubbling. Cool slightly before cutting. Serves 8
Recipe by Gluten Free Club at