Mexican Pizza

Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Mexican
Keyword Oil-free, Pizza
Servings 6 servings
Author Donna Ching


Salsa Pizza Sauce

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


  • Corn kernels grilled, or lightly pan charred inwith ¼ tsp vhili 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


Instructions for the Salsa Sauce

  • Prepare dough for the crust. See Recipe Notes section below for a recipe, if needed.
  • Preheat oven to 450°F
  • 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.