Crunchy Mexican Pizza

Crunchy Mexican Pizza w/Creamy Sauce
Prep time
Total time
Serves: 2-3
  • 1 cup sunflower seeds
  • ½ cup cornmeal
  • ½ cup brown rice flour
  • 3 Tbsp. coconut oil
  • ¼ + 2 Tbsp. water
  • 1 tsp. desired spices (oregano, basil, thyme)
Cream Sauce:
  • 1 cup sunflower seeds
  • 1 clove of garlic
  • 2 Tbsp. lemon juice
  • ¼ of a jalapeno, seeded
  • ¼ – ½ cup water (start with less then add more)
  • ¼ cup basil
  • ½ a cup pineapple, chopped
  • 1 tomato, sliced
  • ¼ cup onions, chopped
  • 1 avocado, chopped
  • 1 cup pizza sauce
  • ¼ cup cilantro
  1. Pre-heat oven to 400°F and line a baking sheet with parchment paper.
  2. Next in a food processor grind up sunflower seeds until a powder is created, not too long or it will turn into butter.
  3. Next add remaining crust ingredients into the food processor and blend.
  4. Pour contents in to a bowl and kneed a few times. Place dough on baking sheet and form into a circle, use a rolling pin or glass bottle to thin out, should still be thick enough to pick up.
  5. Place crust in oven for 20 minutes.
  6. While crust is cooking, place ingredients for cream sauce in a high speed blender and blend until smooth. Add contents to a Ziplock bag and cut the lower corner of it. Set side.
  7. Chop/slice remaining toppings.
  8. After 20 minutes take pizza crust out and top with pizza sauce, onion and pineapple; place back in the oven for 8 minutes.
  9. Remove from oven and top with remaining toppings and cheese sauce.
  10. Slice and serve.


Leave a Reply

Your email address will not be published.

Rate this recipe: