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Gluten-Free Blue Corn Southwestern Nachos Pizza - BoulderLocavore.com

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
Keyword gluten-free pizza, nachos pizza, southwestern pizza
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 1-14-inch pizza
Calories 420 kcal
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:

  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.

Instructions for Avocado Lime Sour Cream:

  1. 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:

  1. Combine the mild salsa and chipotle adobo sauce and stir to fully incorporate. Spread evenly over the top of the pizza.
  2. 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.

Recipe Notes

Crust adapted from Food.com

Nutrition Facts
Gluten-Free Blue Corn Southwestern Nachos Pizza
Amount Per Serving
Calories 420 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 46mg 15%
Sodium 933mg 39%
Potassium 316mg 9%
Total Carbohydrates 41g 14%
Dietary Fiber 7g 28%
Sugars 4g
Protein 17g 34%
Vitamin A 10.3%
Vitamin C 7.6%
Calcium 26.5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.