If pizza wasn’t already fabulous in and of itself, Mexican pizza is an absolute fiesta in your mouth! Not only is the cheese nice and gooey but there’s often things like seasoned meat, beans, rice and other accoutrements swimming in a sea of enchilada sauce. Yum! But, is Mexican pizza gluten free?
If you’re ordering from a restaurant or pizzeria, generally the answer is going to be no. This is due to the crust. If it comprises something like a corn tortilla or if the dough contains only corn flour, then it is very much gluten free. Yet, expect most restaurants serve it on some form of flour.
However, if you make it at home, you can guarantee it will be gluten free. It stands to note, in regards to eating out, you should call or do some research ahead. This is to ensure the place your going to can cater it to a gluten free diet.
Recipe for Gluten Free Mexican Pizza
The only way to guarantee your Mexican pizza is gluten free is to make it yourself. There are a million ways to do this and you can top the pizza with whatever you want. The following is a basic and quick recipe to make gluten free Mexican pizza at home. You can adjust whatever you desire to suit your tastes and preferences.
Items You’ll Need
- Several Small Bowls
- Cutting Board ; Knife
- Small Saucepan
- Several Spoons
- 2 Large Skillets
- Aluminum Foil or Parchment Paper
- Measuring Cups ; Spoons
- Paper Towels
- Baking Sheet
- 4 Corn Tortillas (about six inches around)
- 2 tbsp Corn Oil (divided)
- 1 can Refried Beans (about 16 oz)
- 1 lb Ground Beef, Chicken or Pork
- 8 oz Chihuahua Cheese (crumbled or shredded)
- 8 tbsp Crema Fresca
- 2 medium Tomatoes (diced)
- 2 Green Onions (chopped)
- 1 small bunch Cilantro (chopped)
- 1 can Enchilada Sauce (about 16 oz)
- 2½ tbsp Taco Seasoning Mix (packaged or make your own with cumin, cayenne pepper, salt, pepper, adobo, onion powder, garlic powder and anchero chili powder)
- ½ Avocado (diced, optional – use ½ lime in conjunction)
- 1 tbsp Black Olives (sliced, optional)
- Prepare all your vegetables by cutting the avocado, green onions, cilantro, black olives and tomatoes. Put them in individual bowls and set off to the side. For avocado, make sure you squeeze fresh lime juice to prevent browning.
- Heat your oven to 350°F.
- With the small saucepan, heat the refried beans on medium low heat. Stir occasionally with a spoon until entirely heated through.
- Cook the ground beef, chicken or pork in one of the large skillets with a tablespoon of the corn oil over medium heat. Stir in the seasonings and allow the meat to simmer until all seasonings, oil and fat absorbs.
- Heat the other large skillet on medium high heat with 1 tbsp of the corn oil. Once hot, place a tortilla in the skillet and flip with the tongs after 15 minutes, ensuring both sides are crispy and lightly browned. Do this for all corn tortillas and allow the oil to drain off on paper towels.
- On the baking sheet lined with aluminum foil or parchment, arrange the crispy tortillas and ensure they don’t overlap.
- Begin layering your pizza. Start with the refried beans and follow that with a spoonful of enchilada sauce. Smooth these around to the edge of the tortilla but don’t go all the way, leaving about ¼ to ⅛ of an inch. Then, add the meat and top it with the cheese to your liking.
- Bake these in the oven for about 20 to 30 minutes or until cheese is melted, lightly golden brown and bubbly.
- Pull out of the oven and top the tortillas with crema fresca, cilantro, tomatoes, black olives, avocado and green onions.
So, if you’re inquiring, “Is Mexican pizza gluten free?” The answer out of hand is a resounding NO because of the crust involved. If you want to dine out, you’ll have to call ahead of time or inspect the restaurant menu online. If not, this means making it yourself at home.