CRUST
1 ½ cups corn meal
1 cup whole wheat flour
1 cup warm water
1 tablespoon extra-virgin olive oil
½ teaspoon cumin
1/8 teaspoon cayenne pepper
SAUCE
1 (15-ounce) can pinto beans, undrained
2 cloves garlic, minced
½ teaspoon onion powder
TOPPINGS
1 cup Salsa, drained
1 (14.5-ounce) can corn kernels, drained and roasted (see note)
4 ounce Taco Tofu Crumbles, optional
½ chopped jarred roasted red bell peppers
½ cup sliced black olives
¼ cup diced onion
¼ teaspoon cumin
TACO TOFU CRUMBLES
8 ounces extra-firm tofu, cut into small cubes
½ tablespoon extra-virgin olive oil
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon cayenne pepper
Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, poke holes all across crust dough. Bake 10 minutes, and remove from oven.
While crust is baking, prepare Taco Tofu Crumbles. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Pour spices over tofu, and stir to coat. Cook 2-3 minutes, stirring constantly.
When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add ½ cup of roasted corn kernels, tofu crumbles, olives, roasted red peppers, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.
Yield: 4 servings (serving size: about 2 slices)
Recipe Notes:
- To roast corn kernels, place on a lightly-oiled baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned.
Use the remaining roasted corn kernels in a stir-fry or as a salad topping.
- Add ½ cup canned black beans, drained.
- To make a gluten-free crust, use brown rice flour for the wheat flour, or use all corn meal.
- For the Taco Tofu Crumbles, add 1 teaspoon Taco Seasoning instead of the suggested spices.
Don’t let the ingredient list for South of the Border Pizza intimidate you. Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Mix the pizza dough and let it sit. Cut up the vegetables, and put them in containers. Make your bean sauce and Taco Tofu Crumbles. Assemble the pizza, you have half the work already done.
Print and try all of these recipes. Then share them with your friends. Many more recipes are in the book.
BREAKFAST - Strawberry Banana Smoothie
LUNCH - Rosemary Split Pea Soup
DINNER - South Of The Boarder Pizza
