Mexican Pizza

We love it when the culinary cultures collide bringing us the best of many worlds. Enjoy this blend of Italy and Mexico for a great family treat! Pizza, Mexican style!

Mexican Pizza

Print Recipe
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Mexican
Keyword Oil-free, Pizza
Servings 7 servings


  • 14 oz can chopped tomatoes
  • 1 ea medium sized tomato seeds removed and roughly chopped
  • 1 tbsp tomato paste
  • 1 ea clove garlic minced
  • 1/4 ea medium onion roughly chopped
  • 1 ea handful cilantro fresh herb leaves and small stems
  • 1/4 tsp coriander seed ground
  • ¼ tsp cumin ground
  • 1/2 ea lime juiced
  • 1/4 ea fresh jalapeño finely diced
  • salt and pepper to taste

Toppings (quantities based on your preference)

  • Corn kernels grilled or lightly pan charred in with ¼ tsp chili powder
  • Mushrooms thinly sliced
  • Black beans or kidney beans
  • 1 Fresh jalapeño thinly sliced used the veins and seeds for extra heat
  • 1 Avocado thinly sliced
  • Cherry tomatoes halved
  • Cilantro fresh herb leaves


  • Preheat oven to 450°F
  • Prepare dough for the crust. See Recipe Notes section below for a recipe, if needed.
  • Place all ingredients in a blender and pulse a couple of times. The consistency should be a bit chunky.
  • Taste and adjust seasoning.
  • Set aside.

Pizza Assembly Instructions

  • Divide and roll out prepared dough or pizza crust base into your desired pizza size and shape.
  • Place salsa pizza sauce and toppings, except for the beans, avocado, and cilantro, on top of prepared dough.
  • Bake at 445°F, until crust is golden around edges.
  • Remove pizza from oven.
  • Add remaining topping ingredients, slice and serve.


This recipe has been adapted from
Find the recipe for the crust at

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