Gluten-Free Tex-Mex Pizza - dummies

By Jean McFadden Layton, Linda Larsen

For a spicy take on gluten-free pizza, try this appetizing Tex-Mex pizza recipe that combines fiery hot toppings with a crunchy, flavorful gluten-free cornmeal pizza crust. (Scroll down for the Gluten-Free Cornmeal Pizza Crust recipe.)

Tex-Mex Pizza

Preparation time: 30 minutes

Cooking time: 35 minutes

Yield: 8 servings

1 recipe Gluten-Free Cornmeal Pizza Crust (scroll down for the recipe)

1/2 pound gluten-free ground pork sausage

1 small onion, chopped

2 cloves garlic, minced

1 jalapeño pepper, minced

1 cup gluten-free refried beans (from 16-ounce can)

1/2 cup gluten-free taco sauce

2 teaspoons gluten-free chili powder

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon crushed red pepper flakes

1 cup shredded Cheddar cheese

1/2 cup shredded Pepper Jack cheese

1 avocado, peeled and diced

1 ripe tomato, chopped

1/4 cup chopped green onion

  1. Prepare the Gluten-Free Cornmeal Pizza Crust as specified in the recipe below (scroll down for the recipe), then set aside.

  2. In a large saucepan, cook the ground pork sausage with the onion, garlic, and jalapeño pepper until the sausage is thoroughly cooked, about 5 to 7 minutes, stirring to break up the sausage. Drain well.

  3. Stir in the refried beans, taco sauce, chili powder, salt, cumin, and red pepper flakes. Remove from heat.

  4. Spread the bean mixture over the crust and top with the cheeses. Bake for 15 to 20 minutes at 425 degrees F, or until the crust is golden-brown and the cheeses are melted and starting to brown.

  5. While the pizza is baking, combine the avocado, tomato, and green onion.

  6. Let the pizza cool for 3 to 5 minutes before cutting it into wedges to serve. Top with the avocado mixture.

Per serving: Calories 412 (From Fat 164); Fat 18g (Saturated 7g); Cholesterol 35mg; Sodium 859mg; Carbohydrate 49g; Dietary Fiber 9g; Protein 15g.

To make your own chili powder, combine 1 teaspoon ground cumin, 1 teaspoon dried ground chiles, 1 teaspoon smoked paprika, 1 teaspoon ground oregano, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper. Blend well and store in an airtight container. Make sure all the ingredients are gluten-free!

Gluten-Free Cornmeal Pizza Crust

Preparation time: 20 minutes

Cooking time: 10 minutes (pizza crust only)

Yield: 8 servings

3/4 cup yellow cornmeal

1/3 cup minus 1 teaspoon (49 grams) sweet rice flour

1/3 cup plus 1 teaspoon (46 grams) millet flour

1/3 cup (38 grams) corn flour

3 tablespoons (28 grams) raw buckwheat flour

2 tablespoons extra virgin olive oil

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup water

  1. Preheat the oven to 425 degrees F.

    Put a pizza stone in the oven to heat while you make the dough.

  2. In a large bowl of a stand mixer, combine the cornmeal, sweet rice flour, millet flour, corn flour, and raw buckwheat flour.

    Mix until the mixture is one color.

  3. Add the remaining ingredients and beat with the paddle attachment for 2 minutes.

  4. Cut a piece of parchment paper to fit a 10-inch pizza stone for a thick crust. Spread the dough onto the parchment paper.

    If you don’t have a stone, just line a cookie sheet with parchment paper and spread the dough to its edges for a thin crust.

  5. Slide the parchment paper onto the hot pizza stone or put the cookie sheet in the oven.

  6. Bake for 10 minutes and remove from oven.