South of the Border Pizza
Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Believe me, it's well worth your effort.
Ingredients
Crust
- 1 1/2 cups cornmeal
- 1 cup whole wheat flour
- 1 cup warm water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Sauce
- 1 15.5-ounce can pinto beans, undrained
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
Toppings
- 1 cup Salsa liquid drained
- 1 14.5-ounce can corn kernels, drained & roasted see Recipe Notes
- 4 ounces Taco Tofu Crumbles, optional
- 1/2 cup chopped roasted red bell peppers
- 1/2 cup sliced olives
- 1/4 cup diced onions
- 1/4 teaspoon cumin
Taco Tofu Crumbles
- 8 ounces extra-firm tofu, cut into small cubes
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven.
- While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly.
- When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.
Notes
- To roast corn kernels, place on a lightly-oiled 11 x 17-inch baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned.
- Use the remaining roasted corn kernels in a stir-fry or as a salad topping.
- To simplify this recipe, do as much prep work as you can ahead of time. Put everything in containers, and store in the refrigerator until you're ready to assemble the pizza.
- Drain the juice out of the salsa by pressing it in a colander; otherwise, the crust will tend to be a little soggy.
- For a gluten-free crust, use brown rice flour for the wheat flour, or use all cornmeal.