Mexican Pizza Crust - Two Ways

(Gluten-Free & Nut-Free, plus Dairy-Free Option)

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I’ve got two options for you today, depending on whether or not you eat cheese.


This gluten-free and nut-free pizza crust can either be made with cheese- for a version that holds together slightly better- or without the cheese for a version that is still very good (and dairy-free). Either way you can actually pick up this gluten-free pizza without it falling apart. Plus, it's quick and easy to throw together for a weeknight meal.


Remember that corn flour is not polenta. It’s the finest grind that looks like pale-yellow flour.


I’m going to leave the actual toppings up to you. Because I call it Mexican Pizza, I usually use beans of some sort. I find it works best to blend them with with a little water (and/or bean juice) until they are just pourable, or at least easy to spread. Usually I make the cheese-free version and then add cheese on top of half for my husband. From there I like an easy guacamole (with cilantro, salt and lemon juice) and fresh salsa. But you can get creative and use what you’ve got. There’s no rule that says it has to be a Mexican theme either :)







How to Make Mexican Pizza Crust (Gluten-Free, plus Dairy-Free option)





1 1/2 cups corn flour

1 cup hot water

1 cup cheese- grated (optional, omit for dairy free version)

2 eggs

1 tsp salt

Coconut oil (or butter)

Olive oil



A few chopped pickled jalapeños, 1 T red pepper flakes, or other spice for additional flavor


Toppings of your choice-

Beans, guacamole, salsa, cilantro, chopped lettuce, hot peppers, roasted veggies, cheese, etc





Heat oven to 350F (175C).


Put a pizza pan or baking sheet in the oven to preheat.


Combine all of the ingredients thoroughly in a bowl.


Remove hot pan from oven and double grease it. This means to use two layers of oils. I do coconut oil (you can also do butter) and then a drizzle of olive oil over that layer.


Drop the corn flour mixture into the center and gently work the dough into a pizza shape about 1/2 inch thick. I use a rubber spatula to gently press and pull the dough into shape. The version without the cheese is more delicate and takes a bit more work (but not that much).


Bake for about 30 minutes (turning halfway if your oven doesn't cook evenly) until golden and crispy. At this point it should feel at least partly if not totally loose in the pan.


Top with beans, cheese, roasted veggies, or any other items and bake another 10-15 minutes until heated through.


Remove from the oven, finish adding your fresh toppings (avocado. salsa, lettuce, etc), slice into wedges and serve.






Gluten-free, cheese-free crust


Version made with cheese in the crust



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