Vegan Gluten Free Crispy Mexican Pizza

Mexican food has and always will be my favorite cuisine. I think what I love about it so much is the versatility. I’ve lived in a lot of different cities, from NYC, Los Angeles, to Miami, and I’ve experienced so many different takes on the staple Mexican dishes. After going Vegan, I found that Mexican food places (the not Americanized Mexican places) seemed to be the few vegan-friendly places I could eat. From corn tortillas, to guac, I found myself consuming Mexican whenever I went out, due to the veggie options. lately i’ve been trying to find some versatile dishes rather than my typical corn taco- butternut squash staple. As all of you know, Chickpea flour is something I use on the reg, but this time I decided to mix it up and try a new flour blend from Bob’s Red Mill. Disclaimer: I am not in any way affiliated or sponsored by the brand, I just love their product and feel cost/quality wise, it’s on point. I was browsing at at the grocery store and found their Gluten Free Flour Blend for $4.00, so I thought “why it give it a try?” The blend contains flours from potatoes, sorghum, tapioca, garbanzo and fava beans. I love this blend so much and feel the consistency is perfect. You can, of course, try this recipe with any gluten free blend, but I cannot attest to the consistency. Anyway, enough rambling, I hope everyone enjoys!

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Vegan Gluten Free Crispy Mexican Pizza

Servings: 1 large pizza- 6 slices

Crust:

1 cup Bobs Redmill gluten Free flour blend

3/4 cup water

1/8 tsp smoked paprika

1/8 tsp cumin

1/4 tsp chili powder

1/4 tsp oregano

1/2 tsp sea salt

Directions:

  1. Preheat oven to Broil
  2. Add all ingredients to Medium Sized mixing bowl and stir until creamy
  3. On Medium Heat, place 12 inch non-stick pan/skillet
  4. Once heated, pour entire mixture until tiny bubbles form in dough, (approx 5 minutes, if not non-stick you may need to grease the pan
  5. Flip crust and cook for another 3-4 minutes
  6. Set crust aside on cooling tray
  7. Once cool (about 10 minutes), rebake on Broil for 5 minutes on each side

Note: You can change the size/thickness of the pizza by using a smaller skillet

 

Red Sauce

Ingredients:

4 tbsp organic tomato paste

1 tbsp hot water

1/4 tsp chili powder

1/4 tsp oregano

1/8 tsp sea salt

1 tbsp coconut sugar (or another sugar alternative)

Directions:

  1. Add all ingredients to small mixing bowl, whisk until thick and hummus-like consistency
  2. Spread all over pizza crust evenly

Avocado Aioli

Ingredients:

1 large avocado

1 1/2 lime, juiced

1 tsp sea salt

1 tsp onion powder

1/8 tsp black pepper

1/4 tsp cumin

1 clove garlic

2 tbsp chopped fresh cilantro

1/4 cup unflavored almond milk

1 deseeded jalapeno pepper

Directions:
1. Add all ingredients to high powered blender/food processor, blend until creamy consistency, set aside

Toppings

Ingredients: (you can choose your own but these are just suggestions)

1/4 cup organic black beans

1/4 cup chopped organic green onion

1 jalapeno(de-seeded)

1/4 cup chopped organic mixed greens/super greens

1 Roma tomato, sliced

1/2 Red onion, Sliced thinly

 

Directions:

  1. Preheat oven to Broil
  2. Add all ingredients onto pizza (ensuring no water/dampness is present)
  3. Broil Pizza for 5 minutes and remove from oven
  4. Top with Avocado Aioli and serve hot

 

Note: top with your favorite mexican ingredients /personalize. This is simply a guide!

I hope everyone enjoys!

xx,
Sara

 

 

 

 

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