I love food but especially gluten and dairy free pizza. Usually no two pizzas are the same in my house. I am always changing up ingredients. I’ve had requests to share some of my pizza recipes. Here is one I shared for a Gluten Free Quick and Easy event. Well I actually only talked about it but the recipe was elsewhere. So I thought I would bring it back home for you.
- Have fun with your pizza recipes starting with your crust. You can buy Udi’s pizza shells or use a mix like Breads From Anna. Or check out the one Heidi makes over at Adventures of a Gluten Free Mom or a how to video on Elana’s Pantry.
- Next have fun with your toppings. There are not many things that you can’t put on top of a pizza. Load it up with veggies you sautéed with a little pepperoni or sausage to flavor them. Great way to get more vegetables into those who claim they don’t like them. Take a look at all the great veggies Melissa gets on her pizzas, Spinach Beet Zucchini Pizza, Radicchio Squash or how about Quinoa Greens!
- Don’t be afraid to swap out ingredients when making this pizza. The whole idea is to make it fresh, fast and simple. If you want to add meat or seafood to this a little chorizo would be great, chicken or even shrimp would make great toppings. I also love to take leftovers from the grill to use on my pizza.
Mexican Pizza Recipe
Persons
8
Ingredients
- 1 pizza crust, (I used Chebe all purpose mix.)
- 1 package of sliced mushrooms, (sliced and whole costs the same)
- ½ red onion, diced
- 4-6 tomatillos, sliced, depending on size and pizza size
- 2-4 jalapeños, seeded and sliced
- 1 large tomato, diced
- 1 package Daiya Cheese, cheddar and mozzarella (gluten, dairy, and soy free)
- 2 tsp butter, (Earth Balance dairy, gluten and soy free)
- pinch of Garlic powder
- 1 TB Olive oil
- 1 tsp Adobo, (I use Penzeys which contains-garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.)
- 1/2 tsp Cilantro, dried or handful of fresh chopped
- 1/4 tsp Chipotle chili powder
- 1/4 tsp Ancho chili powder
- 1/2 tsp Course Sea Salt
- Fresh cracked black pepper
Instructions
- Pre-heat your oven
- While the oven is heating up dice your onion and toss it and the mushrooms into a large skillet with the butter and a little splash of olive oil on medium to medium high.
- While that is cooking mix your pizza dough, roll it out and put it onto your pan. Prick the surface with a fork so it don’t get one of those large bubbles. If you are using a pizza shell like Udi's, unwrap and place on pizza pan.
- Give that skillet a little toss.
- Slice your tomatillos, chop your tomato and seed and slice your jalapeno. I like to use one large cutting board for it all. It goes much faster that way. Give that skillet one more toss, sprinkle with a little sea salt and pepper and turn off.
- Assemble your pizza!
- Sprinkle the dough with some olive oil and then use the back of a spoon or your fingers (best kitchen tool) to spread it around. Sprinkle the dough with garlic powder making sure to get it all the way to the edges. Don’t use too much or it will be too over powering. Also sprinkle the dough with the Adobo, but not to the edges.
- Add your sliced tomatillos and chopped tomatoes around the pizza. Now sprinkle with the cheeses. I don’t like a lot of cheese on my pizza and with Daiya I would not use as much as I would have it were regular dairy cheese. Remember, you can always add more the next time or even after you’ve tasted it just pop it back into the oven.
- Now distribute the mushroom onion mixture and sliced jalapeño peppers. Sprinkle with the ancho and cilantro. The last thing I add are the chipotle and sea salt all the way to the edges. I really like to have a good seasoning on the edges of my pizza.
- Bake according to your dough directions and enjoy!
© 2025 © 2011-2012 Diane Eblin, The WHOLE Gang, LLC
Comments are closed.