Gluten-Free Blue Corn Southwestern Nachos 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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 1 35

Servings 1-14-inch pizza

Calories 420kcal

Author Toni Dash

Ingredients

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

Instructions for the Gluten-Free Blue Corn pizza crust:

Lightly grease a large mixing bowl with vegetable oil; set aside.
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.
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.
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.
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.
After 45 minutes, preheat the oven to 400 degrees.
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.
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.
Remove the partially cooked crust and proceed to adding the toppings and complete the cooking as described below.

Instructions for Avocado Lime Sour Cream:

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.

Instructions for the Southwestern Nachos Pizza:

Combine the mild salsa and chipotle adobo sauce and stir to fully incorporate. Spread evenly over the top of the pizza.
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.

Notes

Crust adapted from Food.com

Nutrition