Mexican Pizza

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I’ve recently learned that pizza is a great way to use up leftover ingredients. I’ve been wanting to try Gluten Free Gobsmacked’s “Chebe” bread recipe for a pizza crust for a while. I use the recipe frequently for rolls and hamburger buns, but never tried it for pizza. Well, I finally did it! I baked the first pizza a little too long — pre-baked it for 15 minutes. It was crunchy. I added pizza sauce, shredded mozzarella, sliced black olives and sliced mushrooms. Although the crust was a little too crunchy, it was still tasty. My son ate two big slices, which is a lot for him.

The second pizza, I pre-baked for only 10 minutes. The crust turned out much better. I decided to use up some leftovers to make a Mexican Pizza. Instead of a traditional tomato pizza sauce, I used salsa. Then I topped it with leftover shredded chicken, black olives and a mixture of shredded cheddar and mozzarella cheese. The best part about the pizza was the fresh tomato and avocado slices. We placed them on top of the pizza after we removed the pizza from the oven. It was really nice to have the added fresh, raw vegetables on it. Perfect for a summertime pizza.

Mexican Pizza Recipe


Pizza Crust – Use your favorite or try a Cheese Bread Recipe.
1/2 Cup Salsa – Use your favorite recipe or jarred gluten-free salsa.
1 – 2 Cups Shredded Mexican Chicken
2 Cups shredded cheese (Try cheddar, Monterey Jack, and/or mozzarella.)
1/4 Cup sliced black olives
1 Avocado, sliced
1 tomato, sliced


  1. Pizza Crust – For the Cheese Bread recipe: Combine the ingredients in a food processor (or mixer), then turn out onto a large piece of parchment paper. Top with plastic wrap and roll or press into a 10-12″ round crust. Remove the plastic wrap and slide the crust (and parchment paper) onto a pre-heated pizza stone. For best results, I pre-baked the crust for 10 minutes.
  2. Remove the pizza from the oven and add your chosen ingredients. Start with spreading the salsa (or pizza sauce) on the crust. Then add the chicken, cheese, olives, jalapeños etc. Return the pizza to the oven and bake for another 8-10 minutes.
  3. Remove the pizza from the oven and let it cool slightly while you slice the tomato and avocado. Then, top the pizza with the avocado and tomato slices.
  4. Slice, serve and enjoy!

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I make my pizza’s from that Chebe “cheese” bread recipe too. I top the dough unbaked and send it right to the oven for 15 and it works just fine that way. I love how the crust is soft and not dense. It was the first Gluten Free pizza I made that my children LOVED and Would eat. Again, I have you to thank for that.


I love that pizza crust. I’m mostly not eating dairy right now, but miss it. Your Mexican pizza looks great, Heather. And, I love how Lisa made her pizza without prebaking. I will try that next time as I’m still making the pizza for Son when he visits.



This recipe is really creative and looks delicious! I’ve made Thai-style pizzas before but have never thought of Mexican-style. I like the idea of putting salsa on the pizza, but I think that the actual pizza could use a protein boost. I’d suggest putting Tasty Bite’s Madras Lentils as a sauce for the base of the pizza. The lentils have a smoky flavor and are a favorite, used a lot in chiles and burritos. Here at Tasty Bite, all products are preservative-free, all natural, and ready-made. Almost all our meals are gluten free too. Here’s the website: if you’re interested! I’ll definitely be trying this recipe out in my kitchen. Thanks!



YUMMY!!! I need pizza… this look really wonderful!


It looks great Heather. I like that you added fresh veggies after it baked. I never thought of doing that.


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