Healthy Gluten-Free Mexican Pizza Recipe
Put Your Skill(et)s to Work!If you've got a copy of Hungry Girl Clean & Hungry, there's a good chance you're already in love with our classic Fork 'n Knife Skillet Pizza. It's vegetarian, it's gluten-free, and you can make it from scratch without turning on the oven! Whether or not you're already a fan of the original, here's a Mexican-spiced spinoff that's just as delicious...
Entire recipe: 298 calories, 9g total fat (3.5g sat. fat), 760mg sodium, 36g carbs, 9.5g fiber, 10.5g sugars, 19.5g protein
Cook: 10 minutes
1/4 cup chickpea flour (see HG FYI)
2 tbsp. egg whites (about 1 large egg's worth)
1/2 cup canned crushed tomatoes
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup shredded reduced-fat Mexican-blend cheese
1 tbsp. sliced black olives
To make the batter for the crust, in a medium bowl, combine chickpea flour, egg whites, and salt. Add 1/4 cup water, and whisk until smooth and uniform. Let thicken for 10 minutes.
Meanwhile, in a small bowl, mix seasonings into tomatoes.
Bring a 10-inch skillet sprayed with nonstick spray to medium heat. Add pepper and onion. Cook and stir until mostly softened, about 3 minutes. Transfer to a medium bowl, and cover to keep warm.
Remove skillet from heat; clean if needed. Re-spray, and return to medium heat. Pour batter into the skillet, quickly tilting the skillet in all directions to evenly coat the bottom. Cook until lightly browned and cooked through, about 2 minutes per side, flipping carefully with an offset spatula or flexible rubber spatula.
Still in the skillet, top crust with seasoned tomatoes, leaving a 1/4-inch border. Sprinkle with cheese and top with cooked veggies and olives.
Cover and cook until cheese has melted, about 2 minutes.
MAKES 1 SERVING
HG FYI: Chickpea flour is a must for this recipe, and it’s worth seeking out. Sometimes called garbanzo bean, besan, or gram flour, this gluten-free ingredient has fewer carbs and more fiber than its wheat counterpart. Look for it in the ethnic foods aisle (it’s a staple in Indian cooking), or order it online. Bob’s Red Mill is our go-to brand.
Chew on this:
It's May 10th, National Shrimp Day, a.k.a. the perfect opportunity to try our recipe for shrimp scampi with spaghetti squash...
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