Gluten-Free Blue Corn Southwestern Nachos Pizza

Gluten-Free Blue Corn Southwestern Nachos Pizza -

Pizza is undoubtedly a favorite American comfort food as well as one appreciated in various forms around the globe.  In my household I’m unsure a full week passes without a night of gluten-free pizza included!  It’s easy, fun and rife with creative opportunity only limited by one’s imagination!

Gluten-Free Blue Corn Southwestern Nachos Pizza - slices -

In this spirit one of my favorite websites, Nosh On It, has invited me along with some of my talented blogging colleagues to celebrate the beloved dish that is pizza.  Each day this week has been filled with amazing creations, spanning everything from a mouth-watering Breakfast Pizza, to a jaw-dropping Dessert Pizzas, pizzas inspired by international flavors with many fantastic options in between, all of which are showcased on Nosh On It this week (and on their Pizza Pizza Pinterest Board).  You will never be at a loss for new pizza combinations again!

Jalapenos, Avocado, Limes -

I am writing this on the heels of a family-friendly road trip through New Mexico and Arizona, exploring the sites and of course the food.  Admittedly, Southwestern flavors are amongst my favorites ad have ignited my muse for this recipe.  The last night of our trip was spent overnighting in Santa Fe New Mexico, which is one of my favorite food cities.  I love the sultry red chile sauces, black beans, and green chilies that are signatures of so many of their local dishes.

Gluten-Free Blue Corn Southwestern Nachos Pizza -

Nachos are another favorite comfort food for me so it seemed natural to combine the flavors of nachos into the pizza form.  A blue corn pizza crust loaded with roasted chicken, green chilies, pickled jalapenos, salsa, a touch of smoky chipotle, loads of cheese with a drizzle of a homemade Avocado Lime Cream sauce.  Sound ok to you?!

Grated Cheese -

The pizza crust is naturally gluten-free with a goal of being somewhere between a regular thin pizza crust and a tortilla in consistency and flavor.  It is just that.  A thin, pliable crust with the distinct flavor of blue corn as you expect in a corn tortilla.  Married with the toppings and you’ll feel sure you are eating a delicious plate of Southwestern Nachos!

Gluten-Free Blue Corn Southwestern Nachos Pizza -

Gluten-Free Blue Corn Southwestern Nachos Pizza

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 1 14-inch pizza

If it weren't for the pizza form, you would swear you were enjoying a piping hot plate of spicy, cheesy Southwestern Nachos with this pizza! The unique gluten-free crust is a cross between a soft, thin pizza crust and blue corn tortilla for the flavor and texture.

Pizza topping quantities are personal in my book so the recipe suggests quantities that I loved but feel free to adjust for your taste, adding more if you like a crazy-thick dose of toppings!


    Ingredients for the Gluten-Free Blue Corn pizza crust:
  • 1 package (2 teaspoons) Dry Yeast
  • ½ teaspoon plus 1 tablespoon Granulated Sugar
  • ¼ cup Warm Water
  • 2 ½ cups All-Purpose Gluten-Free Flour (I used King Arthur’s Gluten-Free flour blend)
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Vegetable Oil, plus more for greasing bowl and dough ball
  • ½ cup Blue Corn Flour (Masa Harina may be substituted if needed)
  • ¾ cup plus 2 tablespoons Water
  • Ingredients for Avocado Lime Sour Cream:
  • 1 medium Avocado, ripe
  • 2 ounces Sour Cream
  • ¼ teaspoon Kosher Salt
  • 1 ounce freshly-squeezed Lime Juice
  • Ingredients for the Southwestern Nachos Pizza:
  • 1 cup Mild Salsa
  • 1 teaspoon Adobo Sauce (can be extracted from Chilies en Adobo; if gluten-free check for wheat in the ingredients)
  • 1 ½ cups Roasted/Rotisserie Chicken, chopped
  • 4 ounce can Diced Green Chilies, hot or mild, drained
  • 1/3 – ½ cup sliced Pickled Jalapeno Peppers, drained
  • 1 cup Sharp Cheddar Cheese, finely grated
  • 1 cup Monterey Jack (or Pepper Jack), grated
  • Garnish: Chopped Cilantro


    Instructions for the Gluten-Free Blue Corn pizza crust:
  1. Lightly grease a large mixing bowl with vegetable oil; set aside.
  2. Combine the ¼ cup warm water, package of dry yeast and ½ teaspoon granulated sugar in a small bowl. Allow the mixture to become slightly foamy on top; approximately 10 minutes.
  3. In a mixer equipped with a dough hook combine the all-purpose gluten-free flour, salt, 1 tablespoon granulated sugar, 2 tablespoons vegetable oil and blue corn flour. Run mixer on a low speed just to combine all the dry ingredients.
  4. Add the yeast mixture (once the 10 minutes has elapsed) and ¾ cup plus 2 tablespoons warm water to the mixing bowl. Mix on a low to medium speed to fully combine all the ingredients forming dough. Pause to scrape the sides of the mixing bowl as needed.
  5. Remove the dough ball and place into the prepared, greased mixing bowl. Pour a few teaspoons of vegetable oil onto the surface of the dough ball and gently spread the oil to cover the outer surface of the dough ball with your hands (you can pick up the dough ball to accomplish this). Cover the mixing bowl with plastic wrap and set out on the countertop or in a warm, draft-free area for one hour.
  6. After 45 minutes, preheat the oven to 400 degrees.
  7. Punch down the dough in the bowl. Add some blue corn flour to the surface where you will roll out the dough. Sprinkle some flour on the dough and rolling pin as needed to discourage the dough to stick to the rolling pin. Roll out to form a 14-inch crust.
  8. Lightly brush a 14-inch round pizza pan with vegetable oil. Transfer the pizza crust to the pan, patching any spots but pressing the dough back into place. Lightly brush the top of the pizza with vegetable oil and place in the preheated oven for 10 minutes.
  9. Remove the partially cooked crust and proceed to adding the toppings and complete the cooking as described below.
  10. Instructions for Avocado Lime Sour Cream:
  11. While the pizza crust dough is rising, scoop the avocado from the peel and combine with the other ingredients in a blender or a bowl to use an immersion blender. Pulse until the mixture is smooth. Cover to prevent browning, place in the refrigerator until pizza is done cooking.
  12. Instructions for the Southwestern Nachos Pizza:
  13. Combine the mild salsa and chipotle adobo sauce and stir to fully incorporate. Spread evenly over the top of the pizza.
  14. Evenly distribute the chicken, green chilies, jalapeno slices and cheese over the top of the sauce. Place in the oven for 10 minutes. Remove, slice and garnish with cilantro and a drizzle of Avocado Lime Sour Cream.


Crust adapted from

Gluten-Free Blue Corn Southwestern Nachos Pizza - slice -   PIzza Week Hosted by |


Check Out Today’s Fabulous Contributors to Pizza Week (the other pizzas from the week may be accessed by clicking on the badge above):

Pesto Flatbread with Microgreen Salad  {Jelly Toast}

Apple Pie Pizza {Dessert for Two}

Biscoff Shortbread Pizza with Nutella, Strawberries, and Toasted Hazelnuts {Nosh On It}


  1. says

    Toni, this looks so delicious and would be great for people like my niece, who has to be gluten-free for medical reasons. I love it…it has all the right ingredients, such as chicken. I have to try this and have my niece over for some. Thanks for sharing!

    • says

      My kids and I are also gluten-free due to medical necessity Jodee. I can attest that one should not have to give up food pleasures of life to be so! I love the pizza. It really does taste like a plate of nachos. I think the crust is a perfect pairing for Mexican and Southwestern flavored toppings.

  2. says

    Oh, wow! Toni, this looks beautiful (not to mention mouth watering). I’ve never been to New Mexico, but I feel like that should change….very soon! I can never pass up a tray of nachos, and this pizza seems like it would be perfect for my whole family! Thanks so much for sharing!


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