Fred and Melissa's Mexican Skillet Pizza: Vegan, No Soy, GF
Fred and Melissa, who live in Denver, Colorado, are busy people who love creating interesting and delicious recipes and meals that are easy to make. We started with the idea of a meal that is a little spicy, very tasty, and uses only one pan to prepare. Full of fresh vegetables and gluten-free, this dinner also appeals to our health-conscious nature. This Mexican skillet pizza is an unprocessed, tofu-free, veggie-rich, gluten-free vegan pizza that tastes delicious! Try it. You'll like it.
Reasons This Dinner Is Great
- The base of the pizza is potatoes and turnips, not flour. The pizza and topping are made entirely of vegetables, no processed foods, so this dinner is both healthy and vegan.
- For example, the vegetable combinations provide plenty of protein. The percentage of protein just from the beans, potato, and corn would be 30% per person from this meal. So, about 1/3rd of your protein intake of your third meal of the day is exactly where the protein count should be.
- Even more important, vegetable forms of protein are more digestible than animal because animal proteins must be broken into amino acids for digestion. Vegetable protein is full of amino acids.
For the Pizza Base:
- 2 potatoes, large Russet
- 2 turnips
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup black beans, drained
- 1 cup corn, drained
For the Pico de Gallo Topping:
- 1 tomato
- 1 onion, small
- 1/2 green bell pepper
- 1 jalapeno or Fresno pepper
- handful of cilantro
- 2 teaspoons lime juice
- green onion for garnish (optional)
For the Guacamole:
- 2 avocado
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon lime juice
Step 1: Make the Pizza Base
- Preheat oven to 400°F.
- Wash, peel and shred potatoes and turnips. Combine in a mixing bowl with 1 tablespoon of olive oil, salt, pepper, and garlic powder.
- Heat 2 tablespoons of olive oil in a cast iron skillet. Spread the potato mixture evenly into the pan and cook on medium high heat until it begins to brown. As soon as it begins browning, press the mixture into the skillet with a spatula, until it is tightly packed.
- Reduce heat to medium low and cook about 10 more minutes. The bottom should be well cooked. If using a small skillet, you should flip the pizza and pack down again to cook through. In a larger skillet the crust should cook through without flipping.
- Once cooked, top with beans and corn and place in the oven for 10 minutes.
Step 2: Make the Pico de Gallo Topping
- Chop tomato, onion, bell pepper, jalapeno (or pepper of choice), and cilantro.
- In a small bowl mix with lime juice.
Step 3: Make the Guacamole
- Peel and mash the avocado with a fork until smooth.
- Mix in remaining ingredients.
Step 4: Add the Finishing Touches
- Add Pico de Gallo Topping and Guacamole to the baked pizza.
- Dice a little green onion for a top garnish. (optional)