Vegetarian; includes gluten-free option
In this Nacho Pizza, all your favorite nacho flavors are piled onto a warm, oversized tortilla, providing proof that pizza night can play by the nutritional rules. If saving some to eat later, leave off ingredients like lettuce through cilantro on the portion of pizza you’re not serving immediately. When you’re ready to eat the leftovers, reheat in oven or a heavy-duty dry skillet until crust is warm. Top with remaining toppings.
Masa harina is a flour made from nixtamalized corn (corn soaked in limewater) and has a lower glycemic index than the white flour used for most pizza crust. Use extra to try making your own taco tortillas. Look for masa harina at Latin grocers and some larger supermarkets.
- 2 large organic eggs
- 1 1/3 cups masa harina gluten free if desired
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup vegetarian refried beans
- 1/3 cup sliced red onion
- 1 cup shredded white cheddar cheese
- 2 cups sliced Romaine lettuce or other lettuce of choice
- 1 avocado sliced
- 1/2 cup chunky low-sodium, sugar-free salsa
- 1/3 cup cilantro
- Juice of 1/2 lime
- Position rack in upper third of oven; preheat to 400 F. Line large rimmed baking sheet with parchment paper and lightly grease paper.
- In medium bowl, beat eggs. Add masa harina, 1/2 cup water, oregano, garlic powder, and onion powder; mix with your hands until dough ball forms. Spread evenly on prepared baking sheet into 9 x 11 inch rectangle about 1/2 inch thick.
- Bake crust until lightly browned and crisp on edges, about 15 minutes. Spread refried beans on crust and sprinkle with onion and cheese. Bake until cheese is melted, about 5 minutes more.
- Top pizza with lettuce, avocado, salsa, and cilantro. Squeeze on lime juice.
Per serving: 422 calories; 18 g protein; 21 g total fat (8 g sat. fat); 44 g total carbohydrates (2 g sugars, 7 g fiber); 472 mg sodium