Gluten Free Easy & Healthy Mexican Pizzas Recipe
These pizzas only take minutes to throw together and are a perfect complement to any Cinco de Mayo spread. They are also a great way to use up extra ingredients in the refrigerator, as the recipe is very flexible and forgiving. You can truly top these with anything. And, they are a great way to get a variety of vegetables into you and your family!
These pizzas only take minutes to throw together and are a great way to use up extra ingredients in the refrigerator.
- 2 10-inch pre-made gluten-free pizza crusts
- 1 cup refried black beans
- ½ cup gluten-free salsa
- 1 cup cheese of choice or dairy-free cheese alternative optional
- 2 chicken breasts cooked and shredded
- 1 cup frozen sweet corn
- ½ red onion finely chopped
- 1 cup micro-greens
- ½ teaspoon garlic salt
- 1 avocado thinly sliced
- 3 tablespoons chopped fresh cilantro
- 1 lime cut into wedges
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the pizza crusts on the baking sheet. Spread the beans evenly over each crust, then top with the salsa. Evenly distribute cheese (if using), chicken, corn, onion, micro-greens, and garlic salt over each pizza.
Bake the pizzas for about 10 minutes, until warmed through and the cheese is melted and beginning to bubble.
Remove from the oven and place slices of fresh avocado evenly over the pizzas, top with cilantro, and squeeze 1-2 lime wedges on each pizza before serving.
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